Phyllo Wrapped Salmon W Herbed Goat Cheese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
• Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
• Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
• Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
• While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
• Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

Steps:

• Rinse salmon fillets and pat dry on paper towels.
• Put parsley, chives, oregano and thyme on a cutting surface and chop together until very fine and well combined. Sprinkle in a shallow pan and stir in the 1/2 cup of olive oil.
• Coat the salmon fillets on both sides with the marinade and set aside about 30 minutes at room temperature, or for 1 to 2 hours in the refrigerator.
• To make the filling, heat 1 tablespoon olive oil in a large saute pan. Add the onion and leek and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Stir in the spinach and the remaining 1/4 cup olive oil. Cook 4 minutes. Stir in dill, salt and pepper. Turn the mixture into a bowl and refrigerate until cool. Stir in the egg, cheeses and bread crumbs.
• Preheat oven to 375 degrees. Sprinkle lemon juice over the salmon.
• Put two sheets of phyllo, one on top of the other, on a work surface, keeping the unused pastry covered with a damp towel. Cut them in half lengthwise. Cut across into 4 pieces and brush with butter. (These pieces will be used as patches to reinforce phyllo packets).
• Put one sheet of phyllo on a work surface. Brush with butter. Top with another sheet of phyllo. Brush with butter. Put one of the patches on top of the phyllo, about 2 inches from the edge. Put one piece of salmon over the patch. Cover with 1/4 cup of the filling. Fold bottom of phyllo over salmon. Brush the folded portion with butter. Fold in the sides of the phyllo and brush with butter. Roll up the salmon in the phyllo to make a neat packet. Brush the top with butter and seal the end of the roll onto the packet with butter.
• Repeat Step 4 with remaining ingredients to make 8 packets, putting packets on two ungreased baking sheets.
• Bake until golden brown, about 15 minutes. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
• Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
• Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
• Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

Steps:

• Preheat the oven to 350 degrees F.
• Lightly spray 12 muffin tins with vegetable spray. On a flat working surface, stack 6 phyllo sheets and cut into 6 (4-inch) squares, forming a total of 36 squares. Using a pastry brush, dab a phyllo square with melted butter. Press another phyllo square on top of the first making sure the corners are at different angles. Repeat with a third piece of phyllo. Press the phyllo into the cups. Bake until golden brown, about 6 to 8 minutes. Allow to cool.
• For the herbed goat cheese:
• In a medium sized microwave-proof bowl, place the goat cheese and the cream cheese. Microwave until softened, about 1 to 2 minutes. Using a spatula or whisk, mix in the olive oil, garlic, basil, and black pepper until smooth.
• To assemble:
• Place a dollop of the goat cheese mixture in each phyllo cup. Top each cup with arugula leaves and garnish with orange segments and English breakfast radishes.

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sauté until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
• Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
• Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes.

Steps:

• Melt butter in large nonstick skillet over medium heat.
• Add onions and sugar; cook, stirring often, 30 minutes or until caramel colored.
• Add vinegar and honey; cook over medium heat, stirring occasionally, 15 to 20 minutes or until thickened.
• Stir in thyme.
• Stack phyllo, coating each layer with cooking spray.
• Cut into 6 (5 inch) squares and spoon onion mixture evenly onto center of phyllo squares.
• Top evenly with goat cheese.
• Lift corners and twist together.
• Place packets on a lightly greased baking sheet and lightly spray each packet with cooking spray.
• Bake at 375°F for 12 minutes or until golden.

Steps:

• Heat oven to 425ยบF.
• Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
• Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered Baking Sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
• Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended
• Serve fish with sour cream mixture.

Steps:

• Preheat oven to 375°F. Toss garlic with 1 tablespoon oil in small baking dish. Roast until garlic is very tender, about 20 minutes. Peel garlic. Transfer to small bowl. Mash to paste. Stir in goat cheese and basil. Season to taste with salt and pepper.
• Arrange 1 phyllo sheet so that 1 long side is parallel to edge of work surface. Brush half of phyllo crosswise with butter. Fold unbuttered half over as for book. Brush with melted butter. Sprinkle with 1 1/2 tablespoons breadcrumbs. Spoon 1/4 of goat cheese mixture along bottom edge of phyllo, leaving 1/2-inch border at bottom and on each side. Fold short sides in. Fold long edge over and roll up as for jelly roll. Place phyllo roll, seam side down, on heavy large baking sheet. Brush with butter. Repeat with remaining phyllo, butter, breadcrumbs and goat cheese mixture. (Can be prepared 1 day ahead. Cover tightly with plastic and refrigerate.)
• Preheat oven to 400°F. Bake phyllo rolls until golden, about 15 minutes.
• Meanwhile, whisk vinegar, shallot and remaining 1 cup oil in small bowl until well blended. Season to taste with salt and pepper. Mix tarragon, chives and parsley in small bowl. Place greens in large bowl.
• Toss salad with enough dressing to season to taste. Divide among 6 plates. Using serrated knife, cut each phyllo roll diagonally into 2-inch slices. Arrange around edge of salads. Sprinkle herb mixture over salads.