|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|
Rub salmon with fresh dill.
Sear salmon on a very hot grill just a few seconds on both sides, to give grilled diamond marks.
Brush phyllo dough with 1/2 cup of melted butter on both sides.
Place 2 sheets together for each piece of salmon.
Place 1 salmon in center of each double sheet of phyllo dough.
Top with 1/4 cup of fresh raspberries and gather up the corners of dough to cover the salmon and raspberries.
Twist the pastry gently to seal with out splitting dough.
Bake at 350 degrees for 30 minutes or until golden brown.
Serve over hollandaise sauce.
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