Dijon Salmon
 4 (6 ozs) fillets salmon, with skin & bones removed
8 sheets phyllo dough ;1/2 cup melted butter ;
salt to taste ;ground black pepper to taste ;
4 tablespoons Dijon mustard
Preheat oven to 375 degrees F (190 degrees C).
Cut the filets into log shaped pieces, about
2 inches wide by 5 inches long, keeping the filet
 portions separate. Take 2 sheets of phyllo dough,
placing one on top of the other, and brush lightly
 with melted butter, covering the one side completely.
Place a portion of salmon (6 ounces), on the edge,
 nearest you, of the phyllo dough. Sprinkle with
salt and pepper to taste. Coat the portion of salmon
with 1 tablespoon of Dijon mustard.
Fold the phyllo dough, nearest you, over the salmon
and make one complete wrap. Take the sides of the
dough and fold them towards the center, and continue
 rolling up the dough. Brush all sides with butter,
covering completely and place on a cookie sheet.
Repeat steps for remaining portions of salmon.
Bake in preheated oven for 20 minutes or until
phyllo dough is golden brown.  Makes 4 servings
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