The puff pastry is back! My last month to indulge in puff recipes before I have to clean eat for summer. This recipe turned out phenomenal. It was rich, filling and my husband and I ate way more of it then we should have. Every bit of the fish juices stayed inside making it extra moist and flavorful and the tops pop open just enough to keep everything buttery. I just couldn’t stop myself.
>>> INGREDIENTS <<<
4 fresh uncooked salmon fillets
2 sheets frozen puff pastry, defrosted
6 tablespoons butter
24 long sprigs of chive
1 tablespoon fresh dill
Salt and pepper to taste
>>> DIRECTIONS <<<
Preheat the oven to 350 degrees. Roll out the two puff pastry sheets to be square and cut them in half, so you have 4 half pieces of puff pastry. Lay a fillet of salmon in the middle of each puff pastry piece. Salt and pepper to taste and sprinkle 1/4 tablespoon of the dill on each one.
Lay 6 long sprigs of chive on top of each piece of fish. Cut 4 tablespoons of the butter in half so you have 8 half tablespoons and place 2 slices on the top of each piece of salmon. Wrap the salmon in the puff pastry like little burritos and place them seam side up on a lightly greased cookie sheet. This is an important step because you want the tops to pop open slightly to keep the butter from being completely soaked up by the puff pastry. Don't worry, it will pop open on its own as it bakes.
Melt the last 2 tablespoons of the butter and brush the tops of the fish in the puff pastry.
Bake for 30 minutes, or until the puff pastry is flaky and golden. Voila! Enjoy!!