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Individual Phyllo-Wrapped Salmon Wellingtons

Prep Time:
20 min

Total Time:
40 min

Makes:
6 servings

What You Need

2 cups cooked rice, cooled

1 cup KRAFT Cucumber Ranch Dressing, divided

1/2 cup fresh dill, finely chopped

9 sheets frozen phyllo dough, thawed

2/3 cup KRAFT Sun-Dried Tomato Dressing

2 cups cooked spinach, well drained, chopped

6 salmon fillets (3 oz. each), skin removed

Make It

PREHEAT oven to 375°F. Combine rice, 1/2 cup of the cucumber ranch dressing and dill; set aside. Place 1 sheet of phyllo dough on large cutting board; brush lightly with vinaigrette dressing. Top with 2 more sheets of phyllo, brushing each sheet evenly with vinaigrette dressing. Repeat with remaining phyllo sheets and vinaigrette dressing. Cut each phyllo stack crosswise in half to form a total of 6 stacks.

SPOON 1/3 cup of the rice mixture onto center of each pastry stack. Top evenly with spinach and salmon. Brush tops lightly with some of the remaining cucumber ranch dressing. Bring phyllo up around salmon; twist tightly at top to secure. Snip off any excess phyllo from top. Place on baking sheet; brush lightly with remaining vinaigrette dressing.

BAKE 15 to 20 min. or until lightly browned. Serve warm.

Kraft Kitchens Tips

Serving Suggestion

Serve with brightly colored vegetables, such as red and orange peppers.

Make Ahead

Wellingtons can be prepared up to 3 hours ahead of meal time and baked just before your are ready to serve dinner.

K:45117v1 :68992

(2)

Rated

by scottjmower on 4/21/2008
" I loved this recipe. Working with phyllo dough was hard, but with a little more practice. My husband doesn't like salmon, so we will experiment with other meats, but I loved it. However, leftovers weren't as good next day - definitely serve all as soon as you make them."