Two words: puff pastry. If you have never encountered this magical substance, here’s your chance. Its doughy, flaky, smooth, buttery, & can be used to make sweet and savory dishes. One day I might even try to make it myself (which is quite a time commitment). This particular recipe is an adaptation of Jamie Oliver’s Salmon En Croute, which touts a more Mediterranean flavor.
Salmon En Croute
Dufour, the brand of puff pastry that I used can be found at whole foods. It really is as good as it says it is. You can get creative with your salmon toppings. The possibilities are endless.
1lb salmon fillet (of relatively even thickness)
Extra Virgin Olive Oil
salt & pepper
scant 1/4c pesto
1T diced red onion
1/2lb mozzarella (sliced)
2 small tomatoes (sliced)
1 small handful of baby spinach
1T pine nuts
1 package puff pastry dough
1 egg (whisked)
Follow puff pastry instructions for thawing.
Preheat oven to 400 degrees. Season salmon with olive oil, salt and pepper.
Dust your work surface & rolling pin with flour. Roll out puff pastry dough enough to allow for folding amply over salmon. Place fillet in middle of pastry.
Top salmon with pesto & sprinkle with red onion. Then top with tomato, mozzarella, spinach, & sprinkle with pine nuts.
Fold pastry over the edges & brush pastry with egg wash.
Bake for 35 minutes or until pastry is brown & crisp & salmon is cooked through.
Let cool for a few minutes before cutting & serving.