Recipe courtesy of Grasslands Entertainment
Total:
25 min
Cook:
25 min
Yield:
4 servings

Ingredients

Salmon:
Pinot Noir/Red Pepper Sauce:

Directions

SALMON: Preheat oven to 375 degrees F. Sautee portabellas in olive oil for 3-4 minutes over medium heat until soft, then set aside. Place each salmon fillet on two sheets of phyllo and sprinkle lightly with salt. Divide portabella mix evenly on top of fillets and wrap sheets around each fillet to form packets. Bake packets for 20-25 minutes until phyllo is lightly browned. 

SAUCE: Add Pinot Noir to sauce pan and reduce over medium heat by half. Add stock, red pepper puree and thyme. Reduce by another third. Turn off heat, swirl in butter, add salt and pepper to taste and remove thyme. Reheat slowly to a simmer before serving. 

To Plate: Spoon warmed sauce evenly over packets and garnish with thyme or mint sprig.

IDEAS YOU'LL LOVE

Smoked Salmon

Recipe courtesy of Alton Brown

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Broiled Sockeye Salmon with Citrus Glaze

Recipe courtesy of Alton Brown

Chicken and Wild Rice Casserole

Recipe courtesy of Trisha Yearwood

Puff Pastry-Wrapped Salmon

Recipe courtesy of Marcela Valladolid

Salmon Salad

Recipe courtesy of Ina Garten

Grilled Salmon and Pineapple with Avocado Dressing

Recipe courtesy of Giada De Laurentiis

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking