Salmon En Croute

Introduction

Elevate your dinner table with Salmon En Croute, a stunning dish that features succulent salmon fillets wrapped in flaky puff pastry and a creamy spinach filling. This elegant recipe is perfect for special occasions or a delightful dinner at home.

Ingredients

2 salmon fillets (skinless, about 6 oz each)
1 sheet puff pastry (thawed if frozen)
2 tablespoons butter
1 small onion (finely chopped)
2 garlic cloves (minced)
1 cup fresh spinach (chopped)
1/4 cup cream cheese (softened)
1 tablespoon Dijon mustard
1 tablespoon fresh dill (chopped, or 1 tsp dried dill)
1 egg (beaten, for egg wash)
Salt and pepper (to taste)
Lemon wedges (for serving)

Directions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Filling: In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 4-5 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let it cool for a few minutes.
3. Mix the Creamy Filling: In a bowl, mix the cream cheese, Dijon mustard, fresh dill, and the cooled spinach mixture. Season with salt and pepper to taste.
4. Prepare the Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut it into two equal pieces, large enough to fully wrap each salmon fillet.
5. Assemble the Salmon En Croute: Place one salmon fillet in the center of each puff pastry piece. Season the salmon with salt and pepper. Spread the creamy spinach mixture evenly over the top of each salmon fillet.
6. Wrap the Salmon: Fold the puff pastry over the salmon, sealing the edges by pressing them together. Use a fork to crimp the edges for a decorative seal. Place the wrapped salmon parcels on a baking sheet lined with parchment paper.
7. Brush with Egg Wash: Brush the top and sides of the puff pastry with the beaten egg for a golden, glossy finish.
8. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and crispy.
9. Serve: Let the salmon en croute rest for a few minutes before serving. Serve with lemon wedges on the side for a burst of citrus.

Servings and Timing

This recipe yields 2 servings and takes about 45 minutes from prep to finish.

Variations

• Herb Variations: Substitute dill with fresh parsley or tarragon for a different flavor profile.
• Vegetable Additions: Add sautéed mushrooms or bell peppers to the filling for extra texture.
• Cheese Alternatives: Swap cream cheese for goat cheese or feta for a tangier taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.

10 FAQs

1. Can I use frozen salmon?
   Yes, just ensure it is fully thawed before cooking.
2. What can I serve with Salmon En Croute?
   It pairs well with a simple green salad or roasted vegetables.
3. Can I make this dish ahead of time?
   Yes, you can prepare the wrapped salmon and refrigerate before baking.
4. What type of puff pastry should I use?
   You can use store-bought puff pastry for convenience.
5. Is this dish gluten-free?
   No, it contains puff pastry which is typically made from wheat flour.
6. How do I know when the salmon is cooked?
   The internal temperature should reach 145°F (63°C) for safety.
7. Can I freeze Salmon En Croute?
   Yes, freeze before baking. Bake from frozen, adding a few extra minutes to the cooking time.
8. What if I don’t have cream cheese?
   You can substitute with ricotta or a non-dairy cream cheese alternative.
9. How do I prevent the pastry from getting soggy?
   Make sure the filling is not too wet before wrapping the salmon.
10. Can I use different fish?
    Yes, other firm fish like trout or halibut can work well in this recipe.

Conclusion

Salmon En Croute is not just a meal; it’s a culinary experience that impresses and delights. With its combination of flaky pastry and rich, flavorful filling, this dish is sure to become a favorite for any occasion. Enjoy the elegance and taste of this classic recipe in your own home!

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