Salmon and Asparagus in Phyllo

Name: Salmon and Asparagus in Phyllo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings.
Ingredients: 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)

Slice open these golden phyllo bundles, and you'll find steaming salmon fillets and tender asparagus in a creamy filling.

Ingredients

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)

Directions

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.

Nutrition Facts

1 each: 355 calories, 19g fat (7g saturated fat), 87mg cholesterol, 445mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 1 starch.

Originally published as Salmon and Asparagus in Phyllo in Light & Tasty April/May 2005