Salmon Parcels

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICNz3k7iIO3643M4pCy_uEs0UjjhyVhLGDccHI2TKm0tG64B_US-gDcqyvGCEx1J3-fP4MRngjcRC6rbYAEIE7NPUJ_bqNP7_NBd_lQxRlHzcvjAof2JjjzdiKT9WGl1OEdusCNisA00/s1600/salmon+parcels+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="salmon recipe, salmon parcels, recipe for salmon" border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICNz3k7iIO3643M4pCy_uEs0UjjhyVhLGDccHI2TKm0tG64B_US-gDcqyvGCEx1J3-fP4MRngjcRC6rbYAEIE7NPUJ_bqNP7_NBd_lQxRlHzcvjAof2JjjzdiKT9WGl1OEdusCNisA00/s1600/salmon+parcels+4.jpg" title="" width="320" /></a></div><br /><br />Do you like salmon? My family is divided, but if I had a choice I would eat salmon all the time. I would happily rotate it with lobster and raw oysters. That's all I'd need to be happy. <i>(Well, maybe also a glass or two of chardonnay. And possibly the company of <strike>Channing Tatum </strike> my husband.)</i><br /><br />....I digress.<br /><br />I've been making this recipe since I had a catering business, called A la Carte, back in the dark ages. It's a super easy recipe, but this salmon is special occasion worthy. Give it a try and let me know what you think.<br /><br /><b><span style="font-size: large;">Salmon Parcels</span></b><br />serves 6<br /><br />6 x 6 oz salmon fillets<br />2 tsp salt<br />16 oz package of phyllo pastry<br />6 tbsp pesto sauce<br />Olive oil cooking spray<br /><br /><span style="background-color: white; color: #333333; font-family: inherit; line-height: 22.100000381469727px;">Season the fish with salt.</span><br /><span style="color: #333333;"><span style="line-height: 22.100000381469727px;"><br /></span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 22.100000381469727px;">Take two phyllo sheets and fold in half. Lay a piece of salmon on the phyllo (take care to tuck any tail piece under the salmon).</span><br /><span style="color: #333333;"><span style="line-height: 22.100000381469727px;"><br /></span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 22.100000381469727px;">Top each piece of salmon with at tablespoon of the pesto. (Store bought is just fine, but if you want to get all Martha, go ahead and <a href="http://www.food.com/recipe/basil-pesto-8650">make your own</a>.)</span><br /><span style="color: #333333;"><span style="line-height: 22.100000381469727px;"><br /></span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 22.100000381469727px;">Draw the phyllo up around the salmon and make a “knot” by twisting the phyllo so it stays in place.</span><br /><span style="color: #333333;"><span style="line-height: 22.100000381469727px;"><br /></span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 22.100000381469727px;">With scissors cut off any excess phyllo from the knot.</span><br /><span style="color: #333333;"><span style="line-height: 22.100000381469727px;"><br /></span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 22.100000381469727px;">Place each parcel on a non-stick cookie sheet, sprayed with olive oil cooking spray. Refrigerate (covered with plastic wrap) until ready to cook.</span><br /><span style="color: #333333;"><span style="line-height: 22.100000381469727px;"><br /></span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 22.100000381469727px;">Heat your oven to 400°F. Spray the olive oil over each parcel.</span><br /><span style="color: #333333;"><span style="line-height: 22.100000381469727px;"><br /></span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 22.100000381469727px;">Cook in the middle of the oven for 15 minutes or until each parcel is golden brown.</span><span style="background-color: white; font-family: inherit;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjci00vkXFsbXROPo1EZzSoDL97Lh36ln9Pw36-npjmo2j8fSCg1aBc12AbQipfNxvEUe1_mf6OoTvyvJWh7G1SSlGJoyj4brfJ-5-eHiAkwrFsEXthy8ESnJHlI1S_A_DKDIMsrST3J4/s1600/salmon3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="salmon recipe, salmon parcels, recipe for salmon" border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjci00vkXFsbXROPo1EZzSoDL97Lh36ln9Pw36-npjmo2j8fSCg1aBc12AbQipfNxvEUe1_mf6OoTvyvJWh7G1SSlGJoyj4brfJ-5-eHiAkwrFsEXthy8ESnJHlI1S_A_DKDIMsrST3J4/s1600/salmon3.jpg" title="" width="320" /></a></div><div style="text-align: center;"><span style="background-color: white; color: #6fa8dc; font-family: inherit; font-size: xx-small;">photo <a href="http://www.food.com/recipe/salmon-parcels-116838">source </a></span></div><div style="text-align: center;"><br /></div><div style="text-align: left;">(I'm thinkin' green beans and new potatoes would pair perfectly with this.)</div><div style="text-align: left;"><br /></div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.199999809265137px; line-height: 17.24799919128418px;"><i><span style="text-align: center;"><b><span style="color: red;">Don't forget to subscribe to my newsletter! 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Salmon Parcels

Do you like salmon? My family is divided, but if I had a choice I would eat salmon all the time. I would happily rotate it with lobster and ...

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