- 8 4-ounce salmon filets
- salt and pepper to taste
- 1 tablespoon shallots, minced
- 3 tablespoons coarsely chopped fresh dill
- 3 tablespoons coarsely chopped fresh parsley
- 20 sheets Athens Fillo Dough, thawed
- 1/4 cup butter, melted
Preparation
Season salmon with salt, pepper, shallots, dill and parsley. Prepare medium fillo rolls according to directions for Rolls and Strudels.
Roll each filet in fillo. Brush outside of rolls with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350 degree F oven for 25 to 30 minutes or until golden brown. Serve with fresh vegetables or salad.
