Tomato-Pesto salmon

By greeneyes718

Ingredients

• 3 tbs. sun-dried tomato pesto,drained
• 1/4 cup chopped scallions
• 1 pkg.(17.3 oz) frozen puff pastry,thawed
• 1 salmon fillet(about 3 lbs),skinned and trimmed to 14x5
• 1 egg,lightly beaten

Details

Servings 8

Preparation

Step 1

Heat oven to 400
-In bowl,combine pesto and scallions
-On lightly floured surface,press together short sides of pastry-dough sheets to form 1 sheet
-Using lightly floured rolling pin,roll out dough to 24x12 rectangle
-Place dough on greased baking sheet;place salmon in center
-Season with salt and pepper,if desired
-Top with pesto mixture
-Cut pastry into 1" wide strips up to edge of salmon on both sides;wrap strips over salmon,alternating sides to braid
-Trim excess dough
-Using leaf shaped cookie cutter,cut into leaves from trimming;arrange on salmon
-Brush dough with egg
-Bake 20 min or until salmon flakes easily with fork