* 1 cup roasted red peppers (fresh or jar from Italian market),
* 12 sheets frozen phyllo pastry, thawed,
* 6 tablespoons melted butter or nonstick spray,
* 6 (5 oz.) skinless salmon fillets, 1 inch thick
Puree red peppers.
Layer 2 sheets phyllo on work surface, brushing each with butter or spray with nonstick spray; leave remaining sheets of phyllo covered with plastic.
Place 1 fillet crosswise on the pastry, 5 inches from the narrow end. Top with 1 Tbsp. puree.
Fold the 5 inch section of pastry over the salmon and fold in the sides.
Roll the pastry into a rectangular packet to enclose the salmon. Brush with butter on all sides or spray with nonstick spray. Repeat with the remaining pastry and salmon.
Place packets on baking sheet and bake at 400 degrees F for 30-35 minutes until the salmon is cooked through and the pastry is light golden brown. Top with the remaining pepper puree.