Salmon in Puff Pastry

Food post!!! 

After being on vacation for so long, without having to worry about cooking or eating three times a day, it was difficult to get back into the routine of making weekly menus, going to the grocery, washing the dishes, etc.  After a cholesterol scare while I was on vacation (Doctor: red meat only twice a week!), I resolved to put more seafood into my diet.  

This recipe is almost like a salmon turnover, except that it doesn't have much except for salmon and capers.  I would have loved to put a bit of wilted spinach in this, but I didn't want to go to the grocery outside of my grocery schedule (Sundays after Mass, but will go any day to Chang-li if Frannie is driving).  Here goes:

Salmon Pseudo-Turnover

1 salmon fillet, maybe no more than a pound

1 sheet of puff pastry, 2 if you have a bigger piece of salmon, thawed

2 tablespoons of capers

half a teaspoon of dill (but you can add more if you like dill)

juice from half a lemon

salt and pepper

egg wash (one egg beaten with a little bit of water)

Preheat oven to 375F.  Remove the skin from the fillet.  Season both sides with salt, pepper and dill.  Place the fillet in the middle of the puff pastry.  Top with the capers and sprinkle with lemon juice.  Fold the pastry over the fillet, making sure that the salmon is tightly wrapped and the pastry is sealed.  Brush the egg wash on all sides of the "turnover."  Put in a baking dish (I sprayed a little bit of Pam, just in case of sticking) and into the oven, and give it more or less 45 minutes, until the pastry is golden.

*singing* Isn't it lovely?  Isn't it wonderful?