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1
Remove Phyllo dough from the refrigerator, and prep all ingredients so they are at your beckon call.
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2
In a medium sauce pan over medium heat, saute garlic, and shallot with S&P and that dash of sugar in olive oil and butter.
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3
Once they look sweet, add the wine and lemon juice gradually and cook the wine down, until all the alcohol is evaporated and the flavor of the sauce comes together.Set aside.
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4
Melt butter and olive oil and place in a bowl with a pastry brush handy.
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5
Preheat oven to 425.
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6
Unwrap the phyllo, and lay 1-2 sheets at a time, down onto a plastic wrap lined cutting board, and brush with oil/butter mixture as you lay down each sheet, until you create a desirable layer of dough to hold the salmon.
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7
Season each fillet to your liking and place them on one end of the phyllo dough in a row.
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8
(I love to use a nice salmon belly in this dish, not only for the flavor and the natural oils, but because the lengthwise cut is long and suitable for this type of presentation) Layer the julienned veggies on top of the salmon, and drizzle with about 1/3 of the wine sauce.
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9
Then proceed to fold the phyllo from the salmon end, much like a burrito, the ends can be pinched, or sealed with butter instead of folded.
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10
Carefully remove the wellington from the the lined cutting board, and place on a cookie sheet, with the seam side facing down.
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11
Bake at 400 until bottom starts to turn golden, then flip and finish the other side til they are both golden brown, and the fish reaches an internal temp of 140+.
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12
Plate the wellington in slices using a sharp knife to crack into the center of each slice, as you cut.Reheat sauce and add parsley, and serve over sliced wellington with lemon slices!
