Warm your oven to 300 degrees Fahrenheit and spread the almonds on a cookie sheet or jelly roll pan. Allow them to brown for three minutes.

Pour the oil into a skillet or frying pan and saute the onion and ginger together until the ingredients are slightly softened.

Add the garam masala, raisins, and almonds, stirring gently and careful not to burn. Add the dash of salt, stirring it in. Remove the pan from heat and put it to the side to cool.

Chop the salmon into cubes or bits (pea-sized) and stir into the cooled-down curry mixture.

Use a small rolling pin to roll the puff pastry into a twelve-inch square onto wax paper or another non-stick surface. Divide this large square into four smaller six-inch squares using a knife or spatula.

Spoon a quarter of the wild salmon filling into the center of each pastry square. Use a small brush (or your clean fingertip) dipped in water to lightly moisten the edges of each square.

Pull each square into a triangle, securing the contents inside and sealing the edges. Lightly beat the egg and brush the top of each triangle.

Move the puffs to a lightly greased or nonstick sheet and bake at 425 degrees for 20 to 25 minutes, or until golden brown.

Allow to cool for a minute or two.