Stuffed Salmon In Phyllo Pastry

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 (5 ounce) salmon fillets, skinless,boneless and slit in the middle
• 4 ounces cream cheese, softened
• 4 ounces crabmeat (artificial can be used)
• 1/4 cup onion, finely chopped
• salt & pepper
• 12 asparagus spears, blanched for 1 minute
• 12 sheets phyllo pastry
• 2 tablespoons olive oil
• 8 tablespoons butter
• hot sauce (tabasco, peri-peri your choice)

Recipe

• 1 stuffing:mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce.
• 2 preparation of fish--------.
• 3 make a slit in each fillet about 3/4 way through.
• 4 divide the stuffing evenly between the 6 fillets.
• 5 and stuff each one.
• 6 heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides.
• 7 take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them.
• 8 place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered.
• 9 repeat with remaining 5.
• 10 you may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance).
• 11 when ready to bake, preheat oven to 350f bake 20-25 minutes.
• 12 nice served with a wine sauce or hollandaise.