Here is yet another dinner success from this past week.  I would actually call this a huge success because it had Ben (the former self-proclaimed seafood hater) singing its praises all evening.  I knew this would be good.  I mean, layers of delicate buttered dough with salmon and goat cheese – what’s not to love?  This is a brilliant creation.  I did find this to be incredibly filling and I barely finished mine, so serve it with some light sides.  If you happen to only have plain goat cheese on hand, just chop up some garlic and herbs and sprinkle them on top of the cheese for the same effect.

This is my entry for the July installment of Tasty Tools hosted by Joelen, featuring the pastry brush.  Using a pastry or basting brush to brush butter onto phyllo is one of my favorite uses for this kitchen tool, though I use mine for many things.  I must admit I prefer a brush with regular bristles when working with phyllo, but this silicone one made for a prettier picture :-) 

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, lay down one piece of phyllo dough.  Brush lightly with melted butter.  Repeat until 6 sheets of phyllo are layered on top of each other.  Place one salmon fillet at an angle near a corner of the phyllo stack.  Season with salt and pepper.  Spread half of the goat cheese on top of the salmon.  Fold corner and then sides of the phyllo stack over the salmon, and then roll up, burrito-style, keeping all sides of phyllo folded in.  Trim off any excess.  Place seam side down on a baking sheet and brush top with more melted butter.  Repeat the process with the second salmon fillet.  Refrigerate for 10-15 minutes.


Bake for 30-35 minutes or until phyllo is golden brown. 

Source: Bella Lately