This recipe can be prepared 6 hours ahead. Refrigerate and bake as needed.

Serves 6

8 tablespoons butter
4 cups red bell peppers, cut into matchsticks size strips
1 large leeks, (white and pale green) cut into matchstick size strips
1/2 cup dry white wine
1 teaspoon crushed red pepper
1/2 cup chopped fresh basil
1 teaspoon salt
12 sheets phyllo sheets
6 5-ounce skinless and boneless salmon fillets

PREPARATION
Melt 2 tablespoons butter in a skillet over medium heat. Add bell peppers and leek and sauté until leek is tender, about 5 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates.
Transfer vegetable mixture to a medium bowl. Stir in the basil and salt.
Preheat oven to 400 degrees.
Melt remaining butter in a small saucepan. Place 1 phyllo sheet on work surface. Brush with some melted butter. Top with a second phyllo sheet; brush with melted butter. Place 1 salmon fillet crosswise on phyllo sheet. Top salmon fillet with a heaping tablespoon of the vegetable mixture. Fold sides of phyllo and roll salmon to enclose in pastry, forming a rectangular packet.
Transfer to a heavy large baking sheet, vegetable side up. Brush packet with melted butter.
Repeat the same process with remaining phyllo sheets, salmon and vegetables.
Bake salmon until pastry is pale golden and salmon is cooked through, about 30 minutes.

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