1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Cut salmon into 4 serving-size pieces, if necessary. Brush some of the melted butter over each salmon portion. Sprinkle with dill, salt, and pepper. Set aside.
2. Unfold phyllo dough; cover with plastic wrap. Lay 1 sheet of phyllo dough flat; brush with some of the melted butter. Top with another sheet of phyllo dough. Brush with more melted butter. Add 6 more sheets of dough (a total of 8 sheets), brushing each sheet with butter. Cut into four 9x7-inch rectangles. Place a salmon fillet, buttered side down, in the middle of a dough rectangle. Fold a long side of the dough over salmon; repeat with the other long side, brushing dough with butter and pressing lightly. Fold up ends. Repeat with remaining rectangles, butter, and salmon. Arrange bundles, seam sides down, on a baking sheet. Brush with butter.
3. Bake in a 375 F oven for 15 to 18 minutes or until phyllo dough is golden and fish flakes easily when tested with a fork. Serve with Mustard Cream Sauce.
Mustard Cream Sauce: Combine 1/3 cup dry white wine and 3 tablespoons finely chopped shallots in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until the liquid is reduced to about 3 tablespoons, stirring occasionally. Stir 1 cup half-and-half or light cream into 4 teaspoons all purpose flour. Stir into wine mixture with 1/4 teaspoon white or black pepper. Cook and stir over medium heat until thickened and bubbly (sauce may look curdled). Stir in 1 tablespoon Dijon-style mustard. Cook and stir for 1 minute more.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4|
|Calories from Fat: 278 (70%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 78.2mg||24 %|
|Sodium 116.6mg||4 %|
|Potassium 423.3mg||11 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.9g|
|Protein 23.7g||34 %|
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Calories per serving: 397
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