RECIPE

Salmon en Croûte

Rachael says, “A few years ago, I created an individual size beef Wellington that remains one of my best fake-out meals ever. It looks like it took hours to prepare, but really it takes less than 30 minutes. This is the fish version.

I based this dish on a traditional Russian masterpiece made by wrapping a whole side of salmon, rice, sauce, eggs, mushrooms and herbs up in puff pastry. This is my recipe for individual salmon en croûte. Everyone gets their own individual pocket of goodness!”

Ingredients

  • 2 tablespoons extra virgin olive oil (EVOO), divided
  • 1 small onion, chopped
  • 1/2 pound button mushrooms and stems, wiped and chopped
  • Salt and black pepper, to taste
  • 2 tablespoons dill, chopped
  • 1/4 cup flat leaf parsley leaves (a generous handful), chopped
  • Juice of 1/2 lemon
  • 1 tablespoon Dijon mustard (optional)
  • 2 hard boiled eggs, chopped (you can pick them up at the salad bar at your grocery store)
  • 4 6-ounce salmon fillets, skin removed
  • 2 11-inch by 17-inch sheets frozen puff pastry, defrosted but still cold
  • 1 egg, beaten with a splash of water
  • Your choice of 1 bunch thin asparagus, trimmed, 1 pound green beans, trimmed or 1 head broccoli, cut into florets

Preparation

Pre-heat the oven to 425˚F.

Heat one tablespoon EVOO, a turn of the pan, in a medium nonstick skillet over medium-high heat. Add onion and mushrooms to hot EVOO. Season with salt and pepper and sauté for 6-7 minutes, or until the mushrooms are tender and onions softened.

Remove from heat and add to a medium size mixing bowl. Add dill, parsley, lemon juice, mustard, hard boiled eggs, salt and pepper. Mix to combine.

While mushrooms cook, heat remaining 1 tablespoon EVOO in a skillet over medium-high heat. Season salmon with salt and pepper and sear for 2 minutes on each side. Remove skillet from the heat.

Lay the puff pastry sheets out on the counter. If the dough is more than about 1/8-inch thick, give it a gentle roll with a flowered rolling pin. Cut each sheet in half across. Onto each rectangle of dough, place a quarter of the mushroom mixture and top with salmon. Starting with the corners, wrap dough over the salmon, creating a package. Trim excess dough and seal with the egg wash using a pastry brush. Leftover dough bits can be used to decorate the top of the packages.

Place the packages sealed-side down on a nonstick cookie sheet and make small slit in the tops to let steam escape. Brush with a light coating of the egg wash to give it a nice sheen. Bake 12-15 minutes or until golden brown.

While salmon bakes, bring 1 inch of water to a simmer, salt it and add your vegetable of choice and cook until tender, but still bright green.


Serve packets immediately with vegetable of choice alongside.

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Rachael Ray