Phyllo pesto salmon pockets w/ lemon cream sauce

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Last weekend I was near Pittsburgh, PA for the retirement party of my bf Colin’s father. It was a great event and I was amazed and touched by what a positive impact he left on a lot of people.

Normally when we go home to the bf’s family’s home, his mom is a whirlwind of great parties and amazing meals, so this time since we stayed a little longer, we insisted on making Sunday dinner for his parents.

After some thought I decided on something a little different and very fun and tasty to eat – Phyllo salmon pockets! His mom had just gotten some fresh made pesto from a friend so this was the main seasoning I used for the salmon. The results were delish and I think they really enjoyed our cooking. Colin made a great warm pear, walnut, balsamic salad as the starter and we served the salmon pockets with some mushroom & zucchini laced couscous and, of course, lots of red wine! This is a great recipe for entertaining your guests b/c it is very simple and delicious. You can experiment with lots of seasonings and veggies, but I do like the spinach best. The lemon cream sauce is OK, and I need to work on it some.


1 package phyllo dough thawed
4 salmon fillets with skin removed
2 cups frozen chopped spinach thawed and squeezed dry
about 8 TB pesto
1 stick of butter melted

lemon cream sauce:
1 cup diced shallots
2 TB garlic
juice and zest of 1 lemon
about 3/4 cup half and half
generous white pepper to taste

1. Foil line and lightly butter a cookie sheet and preheat the oven to 400.
2. lay one phyllo sheet on the cookie sheet and brush with butter. lay another sheet on top and brush with butter.
3. place about 1/2 cup of the spinach in the center of your phyllo sheets. rub some salt/pepper into the salmon fillet on both sides. spread about 2 TB of pesto on the salmon and place it pesto side down on top of the spinach.
4. wrap the phyllo sheets around the salmon to form a little pocket. lay seam side down on the cookie sheet. Repeat for the remaining 3 pieces of salmon.
5. if the pockets look like they haven’t had enough butter, brush a little more on top an then put everything in the oven for 20 minutes. turn the oven to broil and give it a quick broil to brown the edges of the phyllo.
7. while the salmon is cooking, sautée the shallots and garlic with olive oil in a small pot. once garlic softened, add juice and zest of lemon, half & half, and white pepper and bring to just boiling. add any salt and more white pepper to taste. strain out the shallots and garlic.
6. serve salmon with the lemon cream sauce on the side and enjoy!

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