Salmon Wrap w/ scallion, tomato and shrimp

Eryn Cooper-Shiflet


A spin on my first salmon wrap and this one is just as tasty!

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★★★★★ 1 vote
25 Min


olive oil, extra virgin
2 dash(es)
onion powder
2 dash(es)
montreal seasoning
2 dash(es)
season salt
2 dash(es)
salmon, skinless filet
bag small shrimp deveined and without tails
sheet of phyllo dough
1 tsp
1/4 c
diced tomatoes
1/4 c
chopped scallions


1In a pan on medium high heat, place enough olive oil to coat the bottom of the pan. Sprinkle in the paprika, Montreal Seasoning, onion powder and season salt. Add salmon fillets on top of that and cook on each side for about 3 minutes.
2Turn oven on to 350 degrees, cut thawed out phyllo dough in two rectangles. In each rectangle, place a salmon fillet and overlap the phyllo on top of one another. Brush a little egg wash (water and egg) on top and repeat for the second fillet. Place them in a buttered baking dish at 350 degrees. Put in oven and bake for about 10 ten minutes or until golden brown crust appears.
3In the same pan you used to cook the salmon fillets, add the chopped scallions and shrimp into the pan and add the diced tomatoes after 2 minutes. Turn pan off. Once the phyllo dough is golden brown, remove from stove and cut a slit diagonally. Pour shrimp sauce over the salmon and enjoy!

About this Recipe

Course/Dish: Fish, Sandwiches, Seafood