He Said, She Said with Ken and Mary Jo

Recipe By: Mary Jo Eustace
Episode #10

Phyllo Flowers

Ingredients

• 2 Cup New Potatoes, Thinly Sliced
• 1/2 Cup Compliments Extra Virgin Olive Oil
• 6, 8 Oz Salmon Fillets
• 2 Cups Leeks, Julienned
• 2 Cups Carrots, Julienned
• 1/2 Cup White Wine Or Pernod
• 1/2 Cup Fresh Chives, Chopped
• 1/2 Cup Fresh Dill, Chopped
• 2 Lemons, Sliced
• Salt And Pepper To Taste
• 1 Package Compliments Frozen Phyllo Pastry, Thawed

Directions:

• Preheat oven to 375 degrees.
• Microwave or parboil you new potato slices until just slightly firm and opaque.
• Lay out six 12" x 12" (30 x 30) pieces of filo pastry. Put 1 tbsp of olive oil on each sheet. Then divide your potato slices among each sheet and top with the salmon.
• Top each fillet with the leeks, carrots, wine, chives, dill and lemon slices. Salt and pepper and drizzle with remaining olive oil.
• Secure each package by folding the edges up to make almost an upright half moon shape.
• Place on a baking sheet and cook for 18 to 22 minutes, depending on thickness of fish.
• Per Serving: 359 Cal (64% from Fat, 17% from Protein, 19% from Carb); 16 g Protein; 26 g Tot Fat; 4 g Sat Fat; 16 g Mono Fat; 17 g Carb; 4 g Fiber; 4 g Sugar; 141 mg Calcium; 4 mg Iron; 101 mg Sodium; 39 mg Cholesterol
• "Star Ingredient: Frozen Filo Pastry"