Salmon and Crab in Phyllo With White Wine Honey Mustard Sauce

Vino Girl's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 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

SAUCE

• 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

Directions:

1. Preheat oven to 350F and lightly oil (or use cooking spray) a glass baking dish.
2. 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.
3. Add in cream cheese and process again until well mixed.
4. 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).
5. Lay out one sheet of phyllo and spray with cooking spray or lightly brush with olive oil.
6. Layer a second sheet on top and spray again.
7. Spoon half of the crab mixture into the middle of the phyllo, and lay one salmon filet on top.
8. Wrap and fold the dough over the fish, and place fold side down in the baking dish.
9. Spray the top of the packet with cooking spray.
10. Repeat with the remaining phyllo, fish, and crab mixture.
11. Bake for approximately 30 minutes, until the fish is cooked and the phyllo has begun to brown.
12. When there are just a few minutes of baking time left, combine all the sauce ingredients in a small saucepan with a wire whisk.
13. Cook over medium-low heat while whisking continuously, and remove from heat as soon as it comes to a boil.
14. Spoon sauce over the packets and serve.

Reviews

[Shellhead]

We made the for Valentine's Day and just loved it! Very rich but a wonderful taste. Great with a glass of white wine.

[Irene H Forster]

My first experience with phyllo and it came out AWESOME. Easy recipe and just delicious. The only change i made was to increase the garlic and I added a little more butter to increase the amount of the sauce (which I also loved!) Company-pretty and DELICIOUS! THANKS!

[PMP]

This was a really elegant and delicious recipe. It took a little long to organize and make, but I'll definently make this again. Great for entertaining.