- 4 cups water
- 12 asparagus spears, trimmed and halved widthwise
- 4 ounces reduced-fat cream cheese
- 2 tablespoons egg substitute
- 1 tablespoon finely chopped onion
- 1 teaspoon dried tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 sheets phyllo dough (14 inches x 9 inches)
- 4 salmon fillets (4 ounces each)
- In a large saucepan, bring water to a boil; add asparagus. Cook for 3 minutes or until crisp-tender. Drain and rinse under cold water; pat dry and set aside.
- In a small bowl, combine the cream cheese, egg substitute, onion, tarragon, salt and pepper; set aside. Place one sheet of phyllo dough on a work surface with a short side toward the bottom; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.
- Spread 2 rounded tablespoons of the cream cheese mixture over the bottom third of the rectangle to about the size of a salmon fillet. Top with six asparagus halves and one salmon fillet. Fold sides and bottom edge over fillet and roll up enclose salmon; trim end of phyllo if necessary. Spray with cooking spray.
- Place seam side down on an ungreased baking sheet. Repeat with remaining ingredients. Bake at 400° for 15-20 minutes or until golden brown. Yield: 4 servings.
Originally published as Salmon and Asparagus in Phyllo in Light & Tasty April/May 2005, p57
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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