Salmon and Asparagus in Phyllo |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Slice open these golden phyllo bundles, and you'll find steaming salmon fillets and tender asparagus in a creamy filling. Ingredients:
4 cups water |
12 asparagus spears, trimmed and halved widthwise |
4 ounces reduced-fat cream cheese |
2 tablespoons egg substitute |
1 tablespoon finely chopped onion |
1 teaspoon dried tarragon |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 sheets phyllo dough (14 inches x 9 inches) |
4 salmon fillets (4 ounces each) |
Directions:
1. In a large saucepan, bring water to a boil; add asparagus. Cook for 3 minutes or until crisp-tender. Drain and rinse under cold water; pat dry and set aside.
2. In a small bowl, combine the cream cheese, egg substitute, onion, tarragon, salt and pepper; set aside. Place one sheet of phyllo dough on a work surface with a short side toward the bottom; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.
3. Spread 2 rounded tablespoons of the cream cheese mixture over the bottom third of the rectangle to about the size of a salmon fillet. Top with six asparagus halves and one salmon fillet. Fold sides and bottom edge over fillet and roll up enclose salmon; trim end of phyllo if necessary. Spray with cooking spray.
4. Place seam side down on an ungreased baking sheet. Repeat with remaining ingredients. Bake at 400° for 15-20 minutes or until golden brown. Yield: 4 servings.
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