Andre's Raspberry Forest Salmon

Andre's Raspberry Forest Salmon

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    4 6-ounce salmon Fillets, skinned & boned 8 sheets phyllo dough
    1 cup fresh Raspberries 1 3/4 tablespoons fresh dill, minced
    1/2 cup butter, melted


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    • 1

      Rub salmon with fresh dill.

    • 2

      Sear salmon on a very hot grill just a few seconds on both sides, to give grilled diamond marks.

    • 3

      Brush phyllo dough with 1/2 cup of melted butter on both sides.

    • 4

      Place 2 sheets together for each piece of salmon.

    • 5

      Place 1 salmon in center of each double sheet of phyllo dough.

    • 6

      Top with 1/4 cup of fresh raspberries and gather up the corners of dough to cover the salmon and raspberries.

    • 7

      Twist the pastry gently to seal with out splitting dough.

    • 8

      Bake at 350 degrees for 30 minutes or until golden brown.

    • 9

      Serve over hollandaise sauce.

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