Salmon En Croute With Spinach Mushroom Filling Food

SALMON EN CROUTE

Steps:

• 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.
• 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.

SALMON EN CROUTE WITH SPINACH-MUSHROOM FILLING

Steps:

• For the Salmon:.
• Season salmon fillets on both sides with salt, pepper and dill. Sprinkle flesh side with lemon juice.
• Heat a med skillet over med high heat. Add oil and butter. When hot, add salmon, skin-side down. Brown well, about 3 minutes. Turn and sear top side, about 2 minutes. (Note: Salmon should be rare, because it will cook fully in the pastry.).
• Remove from pan and refrigerate untl completely cooled, about 1 hour. Save pan and drippings to make dill sauce.
• For the Filling:.
• Heat a new med skillet over med high heat. Add butter and oil. Saute onions until tender, about 5 minutes.
• Add mushrooms, spinach, salt and pepper. Saute until mushrooms are cooked through, about 5 minutes. (Note: There should be no moisture but, if there is, make sure it evaporates.).
• Place in refrigerator to cool.
• To Assemble:.
• Thaw pastry for about 20 minutes.
• Preheat oven to 400°F.
• On a lightly floured surface, roll pastry out into a 14-inch square, about 1/8 inch thick. Cut into 4 equal squares. Place about 1/4 cup of spinach mixture in the middle of each square,then top with a piece of salmon, skin side up. Brush the edges of the pastry with some egg wash . Bring up opposite corners of pastry around the top of the salmon. Pinch the edges together to seal.
• Place the pastries on an ungreased baking sheet, seam-side down. Brush the tops with the remaining egg wash.
• Bake until golden brown, about 25 minutes. (Note: This is a good time to make the dill sauce in the salmon drippings.).
• Remove pastries from oven and let stand 5 minutes.
• For Creamy Dill Sauce.
• Heat med saucepan over med high heat - or use the skillet in which the fish was cooked.
• Add wine and lemon juice; bring to a boil.
• Add cream. Simmer until well-combined and cream has reduced slightly.
• Stir in dill and parsley. Taste for seasoning.
• To Serve.
• Spoon some of the sauce on each plate, then top with salmon pasty. Any remaining spinach-mushroom mixture can be heated and served on the side.

SALMON EN CROUTE

Steps:

• Pre-heat oven to 375 degrees.
• Line baking sheet with parchment paper.
• Roll pastry on floured surface to 1/8 inch.
• Place 1/2 the spinach on pastry lenght wise and top with salmon, mushrooms and 1/4 cup bernaise sauce then top with remaining baby spinach.
• Roll up like a cinnamon roll, folding in the sides to seal completely.
• Brush with egg.
• Bake 25 minutes.
• Serve with warm bernaise sauce.

SALMON EN CROUTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season the salmon fillets with salt, garlic powder, and onion powder.
• Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center.
• Place a salmon fillet on top of each mound of spinach.
• Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
• Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.