Fresh Salmon = French Cooking in my Oregon Kitchen

1 salmon fillet (about 1 1/2 pounds), cut in half, skin and bones removed

sea salt and fresh black pepper

2 (9×9) puff pastry sheets, thawed
1/3 cup Kale Pesto

1 egg, beaten

1/2 cup mayonnaise

2 teaspoons Dijon mustard

2 tablespoons fresh squeezed lemon juice

1/2teaspoon dried dill

Preheat the oven to 400 degrees. Line a large baking sheet with parchment or grease lightly with oil. Lay a sheet of puff pastry down on a lightly floured surface. Place one half of the salmon in the middle. Sprinkle some salt and pepper over the salmon.  Spread half the kale pesto over the salmon evenly. Wrap the salmon like a package, brushing the overlapping puff pastry with egg so it sticks together. Brush the entire thing with egg wash then poke holes all over it with a fork, about an inch apart, especially where it is overlapped. Place on the baking sheet. Repeat with the second piece of salmon. Bake 30 – 35 minutes until puff pastry is cooked through. If it starts to get too dark cover loosely with a piece of aluminum foil.

As the salmon is baking make the sauce.  Combine all the sauce ingredients in a bowl and whisk until well mixed.  Refrigerate until ready to serve.