Salmon en Croute Best Family Recipes

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Salmon en Croute

"Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice, asparagus, and/or spinach on Bastille Day."

Ingredients :

2 tablespoons olive oil, divided
half onion, chopped
1 cup chopped sparkling mushrooms
2 teaspoons minced garlic, divided
salt and floor black pepper to taste
1 cup toddler spinach
1 tablespoon all-motive flour, or as wished
2 sheets frozen puff pastry (consisting of Pepperidge Farm®), thawed
1 (1 1/2-pound) boned, skinned salmon fillet
half teaspoon smoked paprika, or more to flavor
1 egg, beaten
Sauce:
half cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
half of teaspoon dried dill

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H18M

Heat 1 tablespoon oil in a massive skillet over medium warmness. Add onion; cook dinner and stir until translucent, about five mins. Add mushrooms and 1 teaspoon garlic; cook and stir till mushrooms are tender, approximately 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
Heat final 1 tablespoon oil in the same skillet. Add last 1 teaspoon garlic; cook and stir until aromatic, about 30 seconds. Add spinach; prepare dinner and stir till wilted, 3 to 5 mins. Season with salt and black pepper. Transfer to some other bowl.
Preheat oven to 350 levels F (a hundred seventy five degrees C). Line a tumbler baking dish with parchment paper.
Dust work floor with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom aggregate lightly throughout pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with 2nd puff pastry sheet. Fold over and crimp edges to seal. Brush pinnacle with beaten egg. Transfer to baking dish.
Bake in the preheated oven till pastry is golden, forty to forty five minutes. Remove and let stand for 5 mins. Slice into four quantities.
Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto four plates and place a chunk of salmon on every.

Notes :

You can alternative spinach with asparagus spears. Use 1 heaping teaspoon sparkling dill in place of the dried if desired.
Use espelette pepper in preference to the smoked paprika if you could find it.
If using a convection oven, bake for 30 to 35 mins.
Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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