 | | Directions |
- Preheat the oven to 350°F.
- Cut 2 sheets of puff pastry in half so that you have 4 rectangles.
- Place the pastry on a foil lined baking sheet and bake for 8-10 minutes or until puffed and golden brown.
- In a small mixing bowl, stir together the mayonnaise, basil, shallot, lemon zest, and juice.
- Place the salmon fillets on plate or a baking sheet, drizzle with olive oil, sprinkle with dill, and place 2 thin lemon slices on each.
- Transfer to a cedar plank or place directly on the grill.
- Grill over medium heat for 10-15 minutes.
- When the puff pastry has cooled, spread each with the mayo mixture; then top with the cooked salmon fillets.
- Garnish each with basil and lemon slices if desired.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Container: baking sheet, grill, small mixing bowl
Servings: 4
|  | | Ingredients | | - | | 2 sheets puff pastry |
| - | | 1/3 cup mayonnaise |
| - | | 12 basil leaves - chopped |
| - | | 1/2 shallot - minced |
| - | | 1/2 lemon - zested and juiced |
| - | | 24 ounces 4 salmon fillets - approximately 6 oz. each |
| - | | olive oil |
| - | | 2 teaspoons dill |
| - | | 8 lemon slices |
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