Salmon in Phyllo with Lemon and Herbs

Salmon and Boursin Baked in Phyllo
Serves 4 (moderate skill level)

This is a really nice way to serve fish. Adding flavorings between the layers of dough elevates it to a whole new level. This is great with a simple salad and steamed asparagus. In season, serve Peaches in Wine for dessert.

Prep time: 10 minutes
Bake time: 25-30 minutes
Make-ahead: Can be assembled early in the day and refrigerated until ready to bake.
Tip: The key to success with phyllo (or filo) is to keep it covered and work quickly. Gently unfold the thawed dough; cover with plastic wrap and then a damp kitchen towel. Every time you remove a sheet, re-cover the remaining dough immediately or it will dry out and crumble. You can re-freeze any unused dough, just be sure to wrap it well. For assembly, brush butter on the edges first, then work your way into the center.

4 large (or 8 small sheets) phyllo dough, thawed
1/4 cup butter, melted
1 tablespoon minced fresh dill (or 1 teaspoon dried)
1 teaspoon lemon zest
Salt and pepper to taste
4 4-ounce salmon filets
Salt and pepper to taste
1 5.2-ounce box Boursin cheese
Preheat oven to 350°F . Spray a baking sheet with no-stick spray; set aside.
Lay one sheet of phyllo pastry on a work surface; brush with melted butter. Sprinkle evenly with a little minced dill and lemon zest. Top with a second sheet; brush with butter, sprinkle with dill and lemon zest. Repeat with third sheet and remaining dill and lemon zest. Top with fourth sheet; butter. Cut stacked dough into 4 equal rectangles. (Note: if using the smaller sheets, make 2 stacks of 4 sheets and cut each stack in half)
Generously season salmon with salt and pepper. Place seasoned salmon off-center along one long side of a dough rectangle. Top fish with slices (which will crumble) of Boursin cheese. Fold sides of dough over salmon; wrap and roll pastry to fully encase the fish and cheese. Brush with melted butter. Place seam side down on the prepared baking sheet. Bake 25-30 minutes or until golden brown. Let stand 5 or 6 minutes before serving.

A radio host, television personality and cooking school director, Amy Tobin has her finger on the pulse of what the home cook really wants. The recipes included in her book, Amy's Table: Food for Family and Friends, are do-able and feature fresh, accessible ingredients. Most are quick and easy because Amy feels "Great cooking should be great fun" Her passion for good food is matched by her passion for a warm and comfortable dining experience each and every time that a guest joins her at Amy's Table. Her favorite part of any gathering is the relaxed and contented mood at the end of a good meal. Home cooks will share that same contentment at their own tables when they prepare dishes from Amy's Table.

Reprinted with permission. Copyright: Amy's Table: Food for Family and Friends Orange Frazer, Wilmington, OH

Complementary Wines: Beaujolais-Villages, Chardonnay: Pouilly-Fuisse, Grenache, Viognier

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Salmon in Phyllo with Lemon and Herbs

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