Salmon en Croute

4.5
(8)

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

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Prep Time:
20 mins
Cook Time:
53 mins
Additional Time:
5 mins
Total Time:
1 hrs 18 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil, divided

  • ½ onion, chopped

  • 1 cup chopped fresh mushrooms

  • 2 teaspoons minced garlic, divided

  • salt and ground black pepper to taste

  • 1 cup baby spinach

  • 1 tablespoon all-purpose flour, or as needed

  • 2 sheets frozen puff pastry (such as Pepperidge Farm®), thawed

  • 1 (1 1/2-pound) boned, skinned salmon fillet

  • ½ teaspoon smoked paprika, or more to taste

  • 1 egg, beaten

Sauce:

  • ½ cup mayonnaise

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons Dijon mustard

  • ½ teaspoon dried dill

Directions

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.

  2. Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.

  3. Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.

  4. Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.

  5. Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.

  6. Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.

Cook's Notes:

You can substitute spinach with asparagus spears. Use 1 heaping teaspoon fresh dill instead of the dried if preferred.

Use espelette pepper instead of the smoked paprika if you can find it.

If using a convection oven, bake for 30 to 35 minutes.

Nutrition Facts (per serving)

1206 Calories
86g Fat
61g Carbs
48g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1206
% Daily Value *
Total Fat 86g 110%
Saturated Fat 18g 92%
Cholesterol 132mg 44%
Sodium 653mg 28%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 48g
Vitamin C 9mg 45%
Calcium 98mg 8%
Iron 5mg 27%
Potassium 835mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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