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1. Phyllo Crusted Salmon Fillets with Pesto

2. Pure Basil Pesto

Book Description

The "friends" of Diana Armstrong's Cooking for My Friends cuts two ways. Certainly, it's a cookbook that points the way to simple, healthy, flavorful dishes to prepare when friends are coming over for dinner. But it's for young friends, too. All the proceeds from Cooking for My Friends go to the Save Our Youth Foundation

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Cooking for My Friends

Authors: Diana M. Armstrong

Date: May 1998

ISBN: 0966465008

Publisher: Culinary Productions

Paperback

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All proceeds from this book benefit Save Our Youth of Denver. Save Our Youth was founded in order to "make a timely intervention in the lives of at risk youth though mentor relationships which provide the skills for success in educational, emotional and spiritual development."

Serves 6
Per serving: 214 calories, 9 g. fat

• 6 to 4 oz. salmon fillets, skinned

• Salt & paprika

• 12 sheets phyllo pastry

• 6 teaspoons of Pure Basil Pesto (see below)

• 2 tablespoons olive oil or olive oil spray

1. Check salmon for bones. Season the fish with salt and paprika.

2. Take 2 phyllo sheets and double them over. Lay a piece of salmon on the phyllo. Tuck any tail piece under the salmon, and top each piece of salmon with a teaspoon of pesto. Draw the phyllo up around the salmon and make a top knot by twisting the phyllo so that it stays in place. Snip off any excess phyllo from the top knot and place on a non-stick cookie sheet. Repeat this with the remaining five salmon fillets.

3. Refrigerate (covered with plastic wrap) until ready to cook. You may prepare the salmon to this point at least three hours ahead of the meal.

4. Just before dinner time, heat the over to 400 degrees. Drizzle or spray olive oil over each of the salmon pockets and place in the oven for 15 minutes or until toasty brown. Remove and serve immediately.

More From This Book:

1. Phyllo Crusted Salmon Fillets with Pesto

2. Pure Basil Pesto

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