| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Salmon fillet, 1-inch thick |
|
|
skinned |
|
|
Butter-flavor cooking spray |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Garlic powder |
| 1/4 |
t |
Freshly ground pepper |
| 1 1/4 |
c |
Red potatoes, cubed |
| 3/4 |
c |
Evaporated skim milk |
| 1/2 |
|
Leek, thinly sliced |
| 2 |
t |
Water |
| 1/2 |
t |
Cornstarch |
| 1 |
t |
Dried dill |
| 3 |
T |
Grated Parmesan cheese |
| 8 |
|
Sheets phyllo dough |
INSTRUCTIONS
Place salmon fillet on broiler pan coated with cooking spray. Sprinkle
with salt, pepper, garlic powder. Broil until fixh flakes easily. Cut
into small chunks and set aside. Preheat oven to 350°. Combine
potato, milk and leek in a small saucepan and bring to a boil. Cover,
reduce heat, and simmer 10 minutes or until potato is tender. Combine
water and cornstarch in a small bowl. Add to potato mixture. Add
salmon chunks, dill and cheese. Gently stir and set aside. Place 1
phyllo sheet on work surface (cover to keep from drying out). Lightly
spray with cooking spray. Stack another on top and spray; repeat with
all phyllo sheets. Spoon potato mixture along long edge, leaving a
2-inch border. Fold over the short edges of phyllo to cover ends of
potato mixture. Starting at long edge (with the border) roll up
jelly-roll fashion. Don't roll tightly. Place strudel, seam side down,
on a jelly-roll pan sprayed with cooking spray. Lightly spray strudel
with cooking spray. Bake for 30 minutes or until golden brown. Per
Cooking Light Magazine: 215 cal/serving, 7.5 g fat (31%). Per
Mastercook: 161.8 cal/serving, 3.9 g fat (22.2%) Recipe by: Cooking
Light, October 1996 Posted to Digest eat-lf.v097.n026 by
loraelln@juno.com (Laura Shears) on Jan 25, 1997.
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