Salmon and Crab in Phyllo with White Wine Honey Mustard Sauce
Elevate your seafood dinner with this luxurious recipe for Salmon and Crab in Phyllo with White Wine Honey Mustard Sauce. Tender salmon fillets and a savory crab meat filling are wrapped in golden, flaky phyllo dough, creating a stunning centerpiece that's perfect for special occasions or an indulgent weeknight meal. The dish is elevated by a velvety sauce made with dry white wine, Dijon mustard, honey, and a touch of cream, balancing tangy and sweet notes to perfectly complement the seafood. Ready in under an hour, this recipe combines elegance and ease, making it ideal for impressing guests or treating yourself. Serve these delightful parcels alongside a crisp salad or roasted vegetables for a truly memorable dining experience. Keywords: phyllo-wrapped salmon, seafood recipe, crab filling, white wine sauce, elegant dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skinless)
- 1 cup Crab meat (lump or claw, cooked)
- 8 pieces Phyllo dough sheets
- 1 cup Butter (melted)
- 2 tablespoons Shallots (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 0.5 cup Dry white wine
- 1 tablespoon Fresh lemon juice
- 0.25 cup Heavy cream
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Season the salmon fillets with salt and pepper and set aside.
In a small bowl, mix the crab meat, shallots, and parsley. Add a pinch of salt and pepper, and stir to combine.
Place one sheet of phyllo dough on a flat surface and brush it lightly with melted butter. Place another sheet on top and brush it with butter as well.
Place a salmon fillet at the bottom edge of the phyllo stack and spoon about 2 tablespoons of the crab mixture on top of the salmon. Fold the sides of the phyllo over the salmon and crab, then roll it up tightly to form a neat parcel. Brush the outside with melted butter and transfer it to the baking sheet. Repeat for the remaining fillets.
Bake the phyllo-wrapped salmon for 25-30 minutes, or until the phyllo is golden brown and crispy.
While the salmon is baking, prepare the white wine honey mustard sauce. In a small saucepan, heat olive oil over medium heat. Add the lemon juice, Dijon mustard, honey, and white wine. Whisk until smooth.
Simmer the sauce for 3-4 minutes until slightly reduced, then stir in heavy cream. Continue to cook on low heat for another 2 minutes. Season with a pinch of salt, if needed.
Once baked, remove the phyllo-wrapped salmon from the oven and let rest for 5 minutes.
Serve the salmon and crab parcels drizzled with the white wine honey mustard sauce. Garnish with additional fresh parsley, if desired.
Nutrition Facts
Calories |
3974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.1 g | 391% | |
| Saturated Fat | 151.3 g | 756% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 6839 mg | 297% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 19.4 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 383 mg | 29% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2908 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
