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Main dishes

Individual Phyllo-Wrapped Salmon Wellingtons

photo by:kraft
Want to knock their socks off at your next dinner party? Get some salmon fillets, phyllo dough and fresh dill and do it up—Wellington style!
20 min
40 min
6 servings
Magazine Acquisition

What You Need

cups   cooked rice, cooled
cup  KRAFT Cucumber Ranch Dressing, divided
cup  fresh dill, finely chopped
sheets  frozen phyllo dough, thawed
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.

Kraft Kitchens Tips

Serving Suggestion
Serve with brightly colored vegetables, such as red and orange peppers.
Make Ahead
Wellingtons can be prepared up to 3 hours ahead of meal time and baked just before your are ready to serve dinner.
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