Phyllo wrapped salmon fingers with honey mustard sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Sheets of phyllo OR UP TO | |
| 10 | Sheest of phyllo | |
| ¼ | cup | Melted butter |
| 1½ | pounds | Salmon fillet skin removed |
| Cut into 3/4 inch wide | ||
| Strips | ||
| Salt and pepper, to taste | ||
| ¾ | cup | Mayonnaise |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Orange juice |
Directions
HONEY MUSTARD SAUCE
Layer 2 buttered phyllo sheets. Cut in 4 strips. Place a piece of salmon seasoned with salt and pepper at the bottom of each strip, thighly roll and place on baking sheet. Repeat with remaining phyllo and salmon. Bake in preheated oven at 425 F fro 10 to 15 minutes.
Meanwhile, prepare sauce by caobining mayonnaise, Dijon mustard, honey and orange juice. Serve immediately with sauce on the side.
To create a full meal, serve salmon fingers with steamed potatoes or rice and fresh vegetables.
Makes 16 - 20 fingers for appetizers OR 4 - 6 for a main course.
Posted to MM-Recipes Digest V4 #9 by jarin@... (JL) on Mar 12, 1999
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