Salmon in Puff Pastry

This entree looks fancy, but it is easy to make.  You can put the salmon together an hour  ahead of time and put it in the refrigerator and then pop it into the oven when your ready to eat.  You can serve this salmon dish with any side.  I like coucous and a salad.  A dry white wine like Chardonnay goes perfectly with this dish.  Cheers!


Serves 4

4 salmon fillers skin removed.

4 pieces of asparagus per fillet.

1 sheet of puff pastry. I buy frozen Pepperidge Farms and thaw it,

1/4 tsp. salt and pepper.

1 Tbsp. olive oil.

1 egg beaten with 1 Tsp. of water.


Preheat oven to 400 degrees.  Line a baking sheet with foil and spray with non stick spray.

Salt and pepper both sides of salmon. 

Take a piece of puff pastry and roll it out so 4 fillets will fit on it.  Cut pastry in to 4 equal squares.  

Trim asparagus and put into boiling salted water for 2 minutes.  Drain and plunge into cold water to stop the cooking process.  Drain asparagus and dry on paper towels.

Place a piece of puff pastry down onto a cutting board.  Put 4 asparagus spears on the puff pastry in the middle. Drizzle a little olive oil over asparagus and put salmon on top.  Wrap salmon in pastry so that the seam is on the top.  Flip salmon over onto baking sheet, asparagus side up and seam side on the baking pan.  Brush on egg wash to cover and seal the puff pastry.  Put 2 small slits into the pastry so some of the air can escape while its baking. Bake at 400 degrees for 25 minutes.  Drizzle melted butter over the top if you like.





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