Phyllo-wrapped Salmon with Peppers and Leeks

A few years ago, my dear friend Liz Adams-Mohan, created a beautiful family cookbook. She comes from a large, boisterous, loving family.  Each child is now married and brings with them a collection of various recipes from many different backgrounds.  These recipes are from her grandmother, great-grandmother, mother, sister-in-laws, brothers, brother-in-laws and even nieces and nephews.  The recipes range from soups and salads, to roasts, fish and desserts.  Each recipe tells a story ...both in description and imagery.  It's a work of art, but even more so it's a book of love and legacy. 

I have made many meals from this Adams cookbook and all have been fantastic.  A personal favorite I enjoyed making this weekend comes to me from the kitchen of Georgia Serevetas Adams.  This dish is elegant, tasty, simple and you can make this up to 6 hours before your guests arrive. The perfect recipe for your next dinner party. 

From bi-coastal kitchens to yours...

Phyllo-wrapped Salmon with Peppers and Leeks
Ingredients:

• 1/2 stick of butter
• 2 1/2 cups of matchstick sized strips of red bell peppers
• 1 1/2 cups of matchstick sized strips of leek (white and pale green sections only)
• 6 T dry white wine
• 1/2 t dried and crushed red pepper
• 6 T thinly sliced fresh basil
• 1 t salt
• 8 sheets of fresh phyllo pastry or thawed frozen pastry
• 4 - 6 oz skinless salmon fillets

Directions:

• Preheat oven to 400 degrees.
• Melt 2 T of butter in heavy large skillet over medium-high heat.
• Add bell peppers and leeks and sauté until tender, approx. 6 minutes.
• Add wine and crushed red pepper. Simmer until liquid evaporates, about 3 minutes.
• Remove from heat and let cool. Add basil, salt and stir.
• Melt remaining butter in a small saucepan.
•  Place one pastry sheet on work surface (keep remaining phyllo covered.) Brush sheet with butter and top with another sheet and brush second in same manner.
• Place salmon filet crosswise on phyllo sheet.
• Spoon 1/4 of vegetable mixture on the salmon fillet and fold the pastry over the salmon.
• Fold in sides and roll up forming a rectangular packet. Place onto a baking sheet vegetable side up.
• Brush the wraps with butter and bake until pastry is pale golden, approx. 35 minutes at 400 degrees.