Leeky Salmon with Puff Pastry Toppers

Enjoy this spring meal of salmon topped with a wine sauce flavored with dill, leeks and mushrooms and puff pastry beside a watercress salad.


  • Flour, for dusting
  • 1 sheet puff pastry
  • 1 egg, beaten with a splash of water
  • 3 tablespoons extra virgin olive oil (EVOO), divided
  • 1/2 pound white mushrooms, thinly sliced
  • 2 leeks, halved lengthwise and sliced crosswise 1/2 -inch thick
  • Salt and pepper
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/4 cup fresh dill, chopped
  • 4 large salmon fillets (8 ounces each), skinned
  • 2 teaspoons Old Bay seasoning
  • 4 cups watercress
  • Juice of 1 lemon


Pre-heat the oven to 425°F.

Sprinkle a little flour on a work surface and place the puff pastry on top. Using a sharp paring knife, cut out four fish shapes about 2 inches x 8 inches. Arrange on a parchment-lined baking sheet and brush with the egg wash. Bake until golden, 12-15 minutes.

In a medium size skillet, heat 1 tablespoon EVOO over medium-high heat. Add the mushrooms and cook until softened, about 5 minutes. Add the leeks and cook until wilted, 2-3 minutes; season with salt and pepper. Stir in the wine for 1 minute, then stir in the cream and cook until reduced, about 5 minutes. Stir in the dill and turn the heat to low.

Season the salmon with the Old Bay seasoning and salt and pepper. In another skillet, heat 1 tablespoon EVOO over medium-high heat. Add the salmon and cook, turning once, for 6 minutes.

Dress the watercress with the lemon juice and remaining 1 tablespoon EVOO; season with salt and pepper. Top the salmon with the sauce and puff pastry and serve with the watercress.

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