From: Gwyn Howat
This recipe can be easily adopted to make more or less depending on how many people you are feeding. Proportions of ingredients have room for winging it. Halibut, steelhead and any other thick-cut fish are all good like this.
For 4 servings:
1 &1/2 pounds salmon fillet (not steaks), use about 6-8 ounces per person. Skinned and boned if possible.
1 package Pepperidge Farms frozen puff pastry (not phyllo)
Aioli:
6 tablespoons plain yogurt or mayo or sour cream or combination depending on what fat content you want
1-2 tablespoons fresh lemon juice, to taste
1 teaspoon dried dill, more if fresh, basil is good too
1-2 cloves garlic crushed and to taste
Take puff pastry out of freezer and thaw (takes about 30-40 minutes)
Skin salmon fillets and cut into approx. 8 ounce serving sizes.
Mix Aioli ingredients together in small bowl. Adjust spices to taste.
Take out thawed puff pastry sheet and roll it out on a floured surface util about thickness of a nickel. Cut into large enough pieces to wrap each salmon piece in.
To assemble, place a fillet in center of cut piece of pastry.
Take about one tablespoon of aioli and spread over the top of fillet.
Moisten inside flaps of pastry and crimp together, sealing the top. Now moisten the side flaps at the base and crimp those closed.
Repeat with remaining fillets and aioli sauce.
Place on lightly greased cookie sheet and bake at 350 degrees for about 20 minutes or until pastry is golden brown. When pastry is brown the fish will be done.
Note: If you cut steam holes in the top of the puffed pastry, just make small ones so the fish doesn't dry out. The fish stay very moist without them.