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Ingredients
- 8 sht of phyllo Or possibly UP TO
- 10 x Sheest of phyllo
- 1/4 c. Melted butter
- 1Â 1/2 lb Salmon fillet skin removed
- Â Â Cut into 3/4 inch wide
- Â Â Strips
- Â Â Salt and pepper, to taste
- 3/4 c. Mayonnaise
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Honey
- 2 Tbsp. Orange juice
Directions
- Layer 2 buttered phyllo sheets. Cut in 4 strips. Place a piece of salmon seasoned with salt and pepper at the bottom of each strip, thighly roll and place on baking sheet. Repeat with remaining phyllo and salmon. Bake in preheated oven at 425 F fro 10 to 15 min.
- Meanwhile, prepare sauce by caobining mayonnaise, Dijon mustard, honey and orange juice. Serve immediately with sauce on the side.
- To create a full meal, serve salmon fingers with steamed potatoes or possibly rice and fresh vegetables.
- Makes 16 - 20 fingers for appetizers Or possibly 4 - 6 for a main course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 804 | |
| Calories from Fat 618 | 77% |
| Total Fat 69.51g | 87% |
| Saturated Fat 17.33g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 485mg | 20% |
| Potassium 658mg | 19% |
| Total Carbs 10.0g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.48g | 6% |
| Protein 35.27g | 56% |
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