Make a Salmon en Croute! Whaaaa?
I am all for rich food during the Holidays. Besides, the Olympics is 6 weeks away.
I have saved pix of my fav athletes on my cell to get me in shape by Feb 4th...But its the holidays and fish is fabulous. Ham -Turkey- Beef- boring, boring , boring!
This makes me Hungry -Salmon en croute
(en croute is French for any thing baked in a flaky pastry )
This dish can be made and ready to eat in 1 hour- it is Salmon after all...Go grab a glass of wine with your guests.
Glass Baking Dish
2 sheets frozen puff pastry (such as Pepperidge Farm®), thawed
takes all the work out of this
2 tablespoons olive oil, divided
½ onion, chopped
1 cup chopped fresh mushrooms
2 teaspoons minced garlic, divided
salt and ground black pepper to taste
1 cup baby spinach
1 tablespoon all-purpose flour, or as needed
1 (1 1/2-pound) boned, skinned salmon fillet
½ teaspoon smoked paprika, or more to taste
1 egg, beaten
The sauce is a cousin of remoulade but has less heat and is crisp
½ cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon dried dill (you can sub asparagus for dill)
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
Make it Pretty!
Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.