Salmon in Pastry

This recipe was in the Parade magazine last year and I thought I'd give it a try.  After all, pastry is one of my favorite things and I figured if I paired it with fish, it would seem mildly healthy.  This is extra yummy because of the butter topped on each fillet.  On second thought, it's probably not all that healthy after all.  I'm not sure the pastry and butter are totally cancelled out by the salmon!  

The salmon is really moist because it cooks in its own little pocket with butter...what's not to like?

INGREDIENTS

12 oz puff pastry sheets (thawed if frozen)
2 (6 - 7 oz) salmon fillets
2 Tbsp parsley
2 Tbsp basil
3 Tbsp butter (softened)
Pepper to taste
1 egg, lightly beaten
Parchment paper

1.  Preheat oven to 400 degrees
2.  Mix butter, parsley and basil together, sprinkle with pepper.  Set aside.

3.  Using a rolling pin, roll pastry into four pieces, each about 5 by 8 inches

4.  Transfer two pieces to a large baking sheet, lined with parchment paper.
5.  If salmon pieces have skin, remove skin and place a fillet in the center of each pastry piece. Spread butter mixture on top of each fillet.

6.  Dip a pastry brush into beaten egg.  Brush edges of pastry around salmon with egg.

7.  Cover each piece with remaining puff pastry.  Pinch pastry together firmly to seal. Press tines of fork along edges for a decorative effect.  Brush top of pastry with remaining egg.

8.  Cut two small slits into top of each pastry so steam can escape.  Bake for 20 minutes or until pastry has risen and is crisp and golden.  

I served with sauteed Brussels sprouts, topped with pecans.  

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