I saw this recipe on Amy’s web site, Just 2 good, and figured I’d give it a try since I had everything on hand. I was a bit worried about how the cheese would taste with the salmon, but it was really good. Scott and I probably could have split one salmon fillet, but it made for good leftovers the next day.
Phyllo wrapped salmon with goat cheese
2 salmon fillets
1-2 oz. herbed goat cheese
12 sheets phyllo dough
4 tbsp. unsalted butter, melted
salt and pepper
Preheat the oven to 400°.
On a work surface, layer 6 pieces of phyllo dough brushing with melted butter in between each layer. Place one salmon fillet in the corner of the phyllo dough and season with salt and pepper. Spread half of the goat cheese on top of the salmon. Roll up the salmon making sure to keep all ends tucked in. Trim any excess dough. Place seam side down on a baking sheet and brush tops with melted butter. Refrigerate for 10-15 minutes
Bake for 30-35 minutes or until phyllo is golden brown.