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!
What You Need
Original recipe yields 6 servings
2 cups cooked rice, cooled
1 cup KRAFT Cucumber Ranch Dressing, divided
1/2 cup fresh dill, finely chopped
9 sheets frozen phyllo dough, thawed
2/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cups cooked spinach, well drained, chopped
6 salmon fillet s (3 oz. each), skin removed
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Let's 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.
Serve with brightly colored vegetables, such as red and orange peppers.
Wellingtons can be prepared up to 3 hours ahead of meal time and baked just before your are ready to serve dinner.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.