Phyllo-Wrapped Salmon with Leek, Mushroom, Goat Cheese Cream Sauce

Phew, that was a long name for a recipe. And I guess I lied when I said that I wouldn't be posting until next week. But after this one, next week for sure. I got a request for a salmon recipe, which intrigued me as I hadn't cooked salmon in a while. I finally decided to combine a couple of interesting ideas (wrapping in Phyllo) and a Leek Cream Sauce. Let me know what you think!

PHYLLO-WRAPPED SALMON WITH LEEK CREAM SAUCE

Ingredients:
3 Phyllo sheets
5 oz skinless Salmon (<1 inch thickness)
1 leek, halved and thinly sliced, discard the tough (upper) part of the leek
1 spring onion, thinly sliced
olive oil
1/2 c. whipping or heavy cream
1 mushroom, chopped
1-2 T goat cheese
herbes de provence
about 2 tsp lemon juice
salt
pepper

Preheat oven to 400 F. To a pan, add olive oil and heat over medium heat. Add leeks and spring onion.

Cook until tender. Add some salt and pepper. Add heavy cream and reduce by a quarter to a half. Remove sauce to a bowl, add in the mushrooms, goat cheese, herbes de provence, lemon juice, salt and pepper. Taste and reason as needed. Have a sheet of the phyllo, brush with butter or spray with Pam, repeat x2. Add salmon, and salt and pepper the fish. Over this, add 2/3 of the leek mixture, keep 1/3 for the plating. Fold over the phyllo dough to create a packet. Spray a baking sheet with pam, place the salmon packet on it and bake for 25 min.

Alternatively, if you don't want the hassle of the phyllo, broil salmon for 10-15 min or until done. Spoon mixture over salmon and serve.

Time for prep: 10 min
Total Time: 35 min
Serves: 1 (sauce can serve 2)



This recipe is pretty delicious, if I do say so myself. And easy to make! Really! Sorry the plating is not the best, I will have to work on the presentation aspect of this recipe, but the flavors of this were wonderful and the salmon was tender.