Phyllo-wrapped Salmon with Leeks and Red Bed Peppers

Serves: 6

• 8 tbsp butter
• 4 cups matchstick-size strips red bell pepper
• 2 cups matchstick-size strips leeks
• 1/2 cups dry white wine
• 1 tsp red pepper flakes
• 1/2 cup thinly sliced fresh basil leaves
• 1 tsp salt
• 12 fresh or frozen, thawed phyllo dough
• 6 3-ounce 4x2x1-inch or 10x5cm salmon fillet 

1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and saute until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
    
2. Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
    
3. Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes.