Andre's Raspberry Forest Salmon

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Ingredients

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

Total:

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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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