Phyllo Wrapped Salmon w/Herbed Goat Cheese

Had something similar in a restaurant recently(Verbena) and wanted to give it a whirl on my own. This is what I do when I have random things in my refrigerator that need to be used up-- like phyllo left over from Christmas! :)

A friend of mine brought me a "present" this past weekend-- some mouth-watering, locally made goat cheese with chives & garlic.

So, between the leftover phyllo and goat cheese gift, a lightbulb went on and I started salivating.

And please believe me when I say, this definitely lived up to the hype in my head!

Phyllo Wrapped Salmon w/Herbed Goat Cheese-

Serves 2

2 center cut salmon filets
4 tbsp herbed goat cheese
12 sheets phyllo
1/2 stick melted butter
Kosher salt, fresh cracked pepper

Preheat Oven to 400 Degrees.

Lay first sheet of phyllo down on a piece of parchment (to help contain the mess) and brush w/melted butter. Repeat until you have 6 sheets layered on top of each other.

Season salmon and place at an angle, pretty far into the phyllo so that the edges will close over the fish easily. Top with approx. 2 tbsp herbed goat cheese. Bring corner up and sides of buttered phyllo in, carefully fold fish/cheese over, keeping sides of phyllo in. Trim off any excess phyllo once done folding. Brush top with more melted butter.

Repeat process for next salmon filet. Let both filets set up in the refrigerator for approx. 10-15 minutes.

Bake at 400 degrees for approximately 35 minutes or until golden brown.