Salmon en Croute with Cucumber Dill Sauce

6 salmon fillets

1 package phyllo dough

1 stick butter, melted

Salt and freshly ground black pepper

1 package cream cheese, room temperature

2 Tablespoons fresh dill, chopped

2 Tablespoons fresh chives, chopped

2 Tablespoons fresh parsley, chopped

Juice of 1/2 lemon

Salt and freshly ground black pepper, to taste

 

Preheat oven to 350ºF. Spray baking sheet with cooking spray; set aside.

 

In a large bowl combine cream cheese, herbs, lemon juice, salt, and pepper. Mix and set aside.

 

Open phyllo package and lay 1 layer of phyllo on work surface. Cover remainder of the package with a damp towel. DO NOT let the phyllo dough dry out!

 

Brush with melted butter. Make sure to cover the entire sheet. Brush gently as phyllo is very fragile. Repeat with a second sheet of phyllo and top with a third (do not put butter on the third piece).

 

Spread cream cheese mixture on the phyllo. Put salmon on top of the cheese. Salt and pepper. Wrap long edge up and around the salmon. Fold in the left and right sides of phyllo. Wrap up and brush with butter.

 

Place on a baking sheet. Bake salmon for 20 minutes, depending on the thickness. Do not overbake. Let sit for 5 minutes.

 

Cucumber Dill Sauce

 

1 8-ounce container sour cream

Juice of 1/2 lemon

1 cucumber, peeled and finely chopped

3 Tablespoons fresh dill, chopped

2 Tablespoons fresh parsley, chopped

Salt and freshly ground black pepper, to taste

 

Mix sour cream, lemon juice, cucumber, and herbs together in a medium mixing bowl. Put a dollop of Sauce on the plate and place salmon on top.


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