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Print this Recipe    Phyllo Salmon

Phyllo-Wrapped Salmon with Roasted Red Peppers

1 cup roasted red peppers
12 sheets frozen phyllo pastry, thawed,
6 Tbsp melted butter or nonstick spray
6 (5 oz.) skinless salmon fillets, 1 inch thick

Puree red peppers. Layer 2 sheets phyllo on work surface, brushing
each with butter or spray with nonstick spray; leave remaining
sheets of phyllo covered with plastic. Place 1 fillet crosswise on
the pastry, 5 inches from the narrow end. Top with 1 T. puree.
fold the 5 inch section of pastry over the salmon and fold in the
sides. Roll the pastry into a rectangular packet to enclose the
salmon. Brush with butter on all sides or spray with nonstick
spray. Repeat with the remaining pastry and salmon. Place packets
on baking sheet and bake at 400 degrees for 30-35 minutes until
the salmon is cooked through and the pastry is light golcen brown.
Top with the remaining pepper puree. Serve with mashed garlic
potatoes and steamed asparagus. Serves 6.

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