Ingredients
|
Steps
1. Preheat oven to 375°F. Cut salmon into four 2" x 2" pieces. To form individual pastries, take 2 sheets of phyllo dough and fold in half to form 4 layers. Trim to approximately 10" x 10". Brush each sheet of phyllo with melted butter and sprinkle lightly with dill.
2. Place salmon on center of top phyllo dough sheet. Brush salmon with melted butter, sprinkle with dill, and top with 1 tsp. lemon juice. Add onion salt and pepper (to taste). To form pouch, bring up opposite corners of phyllo dough. Press dough together. Extra butter may be needed to seal.
3. Repeat process for each additional pastry. Place on baking sheet. Bake for 25 minutes.
|