Main dishes

Individual Phyllo-Wrapped Salmon Wellingtons

(2)

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photo by:kraft

time

prep:

20 min

total:

40 min

servings

total:

6 servings

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what you need

cups cooked rice, cooled

cup KRAFT Cucumber Ranch Dressing, divided

1/2

cup fresh dill, finely chopped

sheets frozen phyllo dough, thawed

2/3

cup KRAFT Sun Dried Tomato Vinaigrette Dressing

cups cooked spinach, well drained, chopped

salmon fillets (3 oz. each), skin removed

Make It

PREHEAT oven to 375°F. Combine rice, 1/2 cup of the cucumber ranch dressing and dill; set aside. Place 1 sheet of phyllo dough on large cutting board; brush lightly with vinaigrette dressing. Top with 2 more sheets of phyllo, brushing each sheet evenly with vinaigrette dressing. Repeat with remaining phyllo sheets and vinaigrette dressing. Cut each phyllo stack crosswise in half to form a total of 6 stacks.

SPOON 1/3 cup of the rice mixture onto center of each pastry stack. Top evenly with spinach and salmon. Brush tops lightly with some of the remaining cucumber ranch dressing. Bring phyllo up around salmon; twist tightly at top to secure. Snip off any excess phyllo from top. Place on baking sheet; brush lightly with remaining vinaigrette dressing.

BAKE 15 to 20 min. or until lightly browned. Serve warm.