By MaryWellness Fish
October 26, 2015
Salmon wrapped in phyllo
8 tbsp Extra Virgin Olive Oil
1 tsp Dried Crush Red Pepper
1/2 cup Thinly Sliced Fresh Bazil
2 tsp Old Bay Seasoning
12 count Sheets of Phyllo Pastry or Frozen, Thawed
6 count 5-ounce 6x2x1-inch Skinless Salmon Fillets
Horseradish and Oregano Sauce
1 cup Sour Cream
1/4 cup Fresh Grated Horseradish
2 tsp Dried or Fresh Oregano
1/2 count Squeezed Lime
1/2 tsp Honey
Preheat oven to 400°F.
Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with olive oil. Top with second pastry sheet; brush with oil.
Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Rub salmon with a little Old Bay seasoning and a pinch of red pepper. Top salmon fillet with basil leaves.
Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet.
Transfer to heavy large baking sheet. Brush packet all over with extra virgin olive oil.
Repeat with remaining pastry sheets, extra virgin olive oil, salmon and fresh basil. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
Bake salmon until pastry is pale golden and salmon is cooked through, about 10-15 minutes.
Put all ingredients in food processor or blender and puree until well mixed about a few seconds or more.