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Thursday, March 5, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Kim Boyd
  • 4 pieces puff pastry
  • 4 4-6 oz. pieces salmon
  • 1â�„4 cup sliced almonds
  • 1â�„4 cup pesto
  • 2 tomatoes, sliced
Preheat the oven to 400 degrees. Cut puff pastry into pieces each just a bit larger than a piece of salmon. Lay each piece of puff pastry on a foil-lined baking sheet. On the same or another baking sheet, lay the pieces of salmon. Sprinkle each piece of salmon with 1 TBS of sliced almonds. Bake for 10 minutes.
To serve, place each piece of puff pastry on a plate. Top each with 1 TBS pesto. Top the pesto with two slices of tomatoes each. Top the tomatoes with the salmon and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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