Tuesday, February 22, 2011

Salmon in Puff Pastry

This turned out pretty well for a weeknight meal, if I do say so myself. It was also surprisingly easy for something that combines pastry and seafood (and yes, I realize that sounds kind of gross, but think beef wellington, not Rachel Green's Thanksgiving Trifle).  The serving size is a little odd, but that worked out perfectly for our family and the salmon fillet I bought (.7 lbs) was an exact fit for one sheet of puff pastry.

Salmon in Puff Pastry
Serves 3

  • 1 sheet puff pastry, thawed
  • 1 skinless salmon fillet
  • salt and pepper
  • 1 tbs brown sugar
  • 1 tbs stone ground mustard
  • 1 egg, beaten
  1. Preheat oven to 375 degrees. Lay out puff pastry on floured work surface. Roll out until it's a little over a foot in each direction. Cut in to three strips.
  2. Divide salmon in to three portions. Season all over with salt and pepper. Mix together brown sugar and mustard. Spread over top of each piece.
  3. Place a piece of salmon in middle of each strip of pastry. Fold over long edges and seal with egg wash. Crimp open ends with fork tines. 
  4. Bake 30-40 minutes until golden brown. Allow to cool at least five minutes before serving.

1 comment:

Anonymous said...

This looks delicious!! And not too hard! Yum!!