This is a simple and healthy dish. The sauce is optional, but if you like a light vinegar-y sauce, it does add a little something to the dish. Otherwise some sort of cream sauce would probably be nice.
- 1⁄4 cup fresh parsley leaves, packed
- 1 tablespoon breadcrumbs (plain or Italian flavored)
- 1⁄2 teaspoon dried dill weed
- 1 tablespoon lemon juice
- 1⁄2 teaspoon garlic, minced
- 1⁄4 teaspoon lemon pepper
- 2 tablespoons white wine
- 1 ounce fat-free cream cheese (or reduced fat, or regular)
- 1 tablespoon parmesan cheese, fresh grated
- 3 ounces crabmeat or 3 ounces imitation crabmeat
- 2 (6 ounce) boneless skinless salmon fillets, thawed
- 4 sheets phyllo dough, thawed
- cooking spray or olive oil
- 3 tablespoons white wine
- 1⁄4 teaspoon dill weed, dried
- 1⁄2 teaspoon cornstarch
- 2 teaspoons honey mustard
- 1 teaspoon butter
- white pepper, to taste
- Preheat oven to 350F and lightly oil (or use cooking spray) a glass baking dish.
- Place parsley, bread crumbs, 1/2 tsp dill weed, lemon juice, garlic, lemon pepper, and 2 Tbsp white wine in a mini food processor or chopper; process until parsley is finely chopped and the other ingredients are well combined.
- Add in cream cheese and process again until well mixed.
- Add parmesan and crab and pulse a couple of times just to lightly mix everything together and to break up the crab a bit (don't pulverize the crab).
- Lay out one sheet of phyllo and spray with cooking spray or lightly brush with olive oil.
- Layer a second sheet on top and spray again.
- Spoon half of the crab mixture into the middle of the phyllo, and lay one salmon filet on top.
- Wrap and fold the dough over the fish, and place fold side down in the baking dish.
- Spray the top of the packet with cooking spray.
- Repeat with the remaining phyllo, fish, and crab mixture.
- Bake for approximately 30 minutes, until the fish is cooked and the phyllo has begun to brown.
- When there are just a few minutes of baking time left, combine all the sauce ingredients in a small saucepan with a wire whisk.
- Cook over medium-low heat while whisking continuously, and remove from heat as soon as it comes to a boil.
- Spoon sauce over the packets and serve.