Salmon and Asparagus in Phyllo
Taste of Home Test Kitchen
Ingredients45 m servings
- 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 nonstick 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 nonstick cooking spray.
- Place seam side down on an ungreased baking sheet. Repeat with remaining ingredients. Bake at 400 degrees F for 15-20 minutes or until golden brown.
- Nutritional Analysis: 1 serving equals 355 calories, 19 g fat (7 g saturated fat), 87 mg cholesterol, 445 mg sodium, 16 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 1 starch.
ReviewsRead all reviews 3
Listen up fellow cooks! This is a good one, but I did it differently and should share because my way is easier. I used puff pastry instead of phyllo because it's ten times easier to work with an...
Loved the recipe! The Cream Cheese filling was a nice complement. I didn't have egg substitute, so I used one egg white, which appeared to work fine. The only downside was that the left overs ...