Salmon en Croûte with Dill Sauce

4 salmon fillets (4-6 ounces each) skin removed

1 tablespoon extra virgin olive oil

16 ounces fresh spinach

1 sheet of puff pastry, thawed

1/4 teaspoon each salt and pepper

1 egg beaten with 1 teaspoon water


Sauce:

1/2 cup mayonnaise

2 tablespoons fresh lemon juice

2 teaspoon Dijon mustard

1 tablespoon fresh dill

1/8 teaspoon each salt and pepper


Whisk the mayonnaise, lemon juice, Dijon mustard, dill, salt and pepper together in a small bowl. Cover and refrigerate until you're ready to serve,


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

Add extra virgin olive oil to a large sauté pan on medium heat.  Add spinach and sauté until wilted.  You made need to do this in 2 batches.  Season with a sprinkle of salt and pepper. Drain any excess water.  

Salt and pepper both sides of salmon. 

Take a piece of puff pastry and roll it out to 10x16 inches on a floured surface. Cut pastry in to 4 equal squares.  

Place a piece of puff pastry down onto a cutting board.  Place a salmon fillet in the middle of the pasty.  Top with a tablespoon or two of sautéd spinach. 

Wrap the salmon in the pastry by pulling both sides up to the top of the salmon.  Pinch the the sides together so that the seam is on the top.  Tuck the ends under the salmon.

Using a pastry brush, brush on the egg wash all over the puff pastry.  Make sure to brush the sides as well. Place the puff pastry wrapped salmon on the baking sheet. Bake for 20-25 minutes.

Serve salmon immediately along with the dill sauce.




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