Phyllo Wrapped Salmon With Roasted Red Peppers Recipes

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PHYLLO-WRAPPED SALMON WITH ROASTED RED PEPPERS



Phyllo-Wrapped Salmon with Roasted Red Peppers image

Make and share this Phyllo-Wrapped Salmon with Roasted Red Peppers recipe from Food.com.

Provided by Arna Clark

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup roasted red pepper (fresh or jar from Italian market)
12 sheets phyllo pastry, thawed
6 tablespoons butter, melted or 6 tablespoons nonstick cooking spray
6 (5 ounce) salmon fillets, skin removed (1 inch thick)

Steps:

  • Puree red peppers.
  • Layer 2 sheets phyllo on work surface, brushing each with butter or spray with nonstick spray; leave remaining sheets of phyllo covered with plastic. Place 1 fillet crosswise on the pastry, 5 inches from the narrow end.
  • Top with 1 T. puree. fold the 5 inch section of pastry over the salmon and fold in the sides.
  • Roll the pastry into a rectangular packet to enclose the salmon.
  • Brush with butter on all sides or spray with nonstick spray. Repeat with the remaining pastry and salmon.
  • Place packets on baking sheet and bake at 400 degrees for 30-35 minutes until the salmon is cooked through and the pastry is light golcen brown.
  • Top with the remaining pepper puree.

Nutrition Facts : Calories 397.8, Fat 20, SaturatedFat 9, Cholesterol 95, Sodium 709.5, Carbohydrate 20.9, Fiber 1, Sugar 0.1, Protein 31.8

PHYLLO-WRAPPED SALMON WITH LEEKS AND RED BELL PEPPER



Phyllo-Wrapped Salmon with Leeks and Red Bell Pepper image

Categories     Dairy     Fish     Pepper     Vegetable     Bake     Dinner     Seafood     Salmon     Leek     Bell Pepper     Fall     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

8 tablespoons (1 stick) butter
4 cups matchstick-size strips red bell peppers (about 2 large)
2 cups matchstick-size strips leek (white and pale green parts only; about 1 large)
1/2 cup dry white wine
1 teaspoon dried crushed red pepper
1/2 cup thinly sliced fresh basil
1 teaspoon salt
12 sheets fresh phyllo pastry or frozen, thawed
6 5-ounce 6x2x1-inch skinless salmon fillets

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sauté until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
  • Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (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 35 minutes.

SHEET PAN SALMON AND BELL PEPPER DINNER



Sheet Pan Salmon and Bell Pepper Dinner image

An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
4 (3 ounce) fillets salmon fillets
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 onion, sliced
6 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons water
1 tablespoon maple syrup
5 cloves garlic
1 ½ teaspoons salt
1 ½ teaspoons red pepper flakes
1 teaspoon ground cumin
½ bunch fresh parsley, chopped
1 lemon, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
  • Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
  • Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
  • Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
  • Serve with lemon slices and remaining sauce.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g

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