Salmon En Croute With Spinach-Mushroom Filling Recipe

Name: Salmon En Croute With Spinach-Mushroom Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salmon; 16 ounces salmon fillets, fairly even thickness; 2 teaspoons dill weed; salt, to taste; pepper, to taste; 1 tablespoon fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon butter; For the Filling; 1 tablespoon olive oil; 1 tablespoon butter; 1/4 cup onion, finely chopped; 8 ounces button mushrooms, chopped; 1 (10 ounce) package frozen chopped spinach, thawed and thoroughly squeezed dry; salt, to taste; pepper, to taste; Additional Ingredients; 1 sheet frozen puff pastry, 8 2/3 oz; 1 egg, beaten with 1 tbsp water; Creamy Dill Sauce; 2 tablespoons dry white wine; 1/2 lemon, juice of; 2/3 cup heavy cream; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh parsley, chopped; salt, to taste; pepper, to taste

Servings: persons

For the Salmon
16 ounces salmon fillets, fairly even thickness
2 teaspoons dill weed
salt, to taste
pepper, to taste
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon butter
For the Filling
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion, finely chopped
8 ounces button mushrooms, chopped
1 (10 ounce) package frozen chopped spinach, thawed and thoroughly squeezed dry
salt, to taste
pepper, to taste
Additional Ingredients
1 sheet frozen puff pastry, 8 2/3 oz
1 egg, beaten with 1 tbsp water
Creamy Dill Sauce
2 tablespoons dry white wine
1/2 lemon, juice of
2/3 cup heavy cream
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
salt, to taste
pepper, to taste

1
For the Salmon:
2
Season salmon fillets on both sides with salt, pepper and dill. Sprinkle flesh side with lemon juice.
3
Heat a med skillet over med high heat. Add oil and butter. When hot, add salmon, skin-side down. Brown well, about 3 minutes. Turn and sear top side, about 2 minutes. (Note: Salmon should be rare, because it will cook fully in the pastry.).
4
Remove from pan and refrigerate untl completely cooled, about 1 hour. Save pan and drippings to make dill sauce.
5
For the Filling:
6
Heat a new med skillet over med high heat. Add butter and oil. Saute onions until tender, about 5 minutes.
7
Add mushrooms, spinach, salt and pepper. Saute until mushrooms are cooked through, about 5 minutes. (Note: There should be no moisture but, if there is, make sure it evaporates.).
8
Place in refrigerator to cool.
9
To Assemble:
10
Thaw pastry for about 20 minutes.
11
Preheat oven to 400u00b0F.
12
On a lightly floured surface, roll pastry out into a 14-inch square, about 1/8 inch thick. Cut into 4 equal squares. Place about 1/4 cup of spinach mixture in the middle of each square,then top with a piece of salmon, skin side up. Brush the edges of the pastry with some egg wash . Bring up opposite corners of pastry around the top of the salmon. Pinch the edges together to seal.
13
Place the pastries on an ungreased baking sheet, seam-side down. Brush the tops with the remaining egg wash.
14
Bake until golden brown, about 25 minutes. (Note: This is a good time to make the dill sauce in the salmon drippings.).
15
Remove pastries from oven and let stand 5 minutes.
16
For Creamy Dill Sauce.
17
Heat med saucepan over med high heat - or use the skillet in which the fish was cooked.
18
Add wine and lemon juice; bring to a boil.
19
Add cream. Simmer until well-combined and cream has reduced slightly.
20
Stir in dill and parsley. Taste for seasoning.
21
To Serve.
22
Spoon some of the sauce on each plate, then top with salmon pasty. Any remaining spinach-mushroom mixture can be heated and served on the side.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: For the Salmon, 16 ounces salmon fillets, fairly even thickness, 2 teaspoons dill weed, salt, to taste, and more.

Yes, Salmon En Croute With Spinach-Mushroom Filling falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon En Croute With Spinach-Mushroom Filling

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