SALMON EN CROUTE
Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice, asparagus, and/or spinach on Bastille Day.
Provided by Salvatore A. Lenzo
Categories World Cuisine Recipes European French
Time 1h18m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
- 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.
- Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
- 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.
Nutrition Facts : Calories 1205.9 calories, Carbohydrate 60.8 g, Cholesterol 131.6 mg, Fat 85.7 g, Fiber 2.6 g, Protein 47.8 g, SaturatedFat 18.3 g, Sodium 652.6 mg, Sugar 2.4 g
NEXT LEVEL SALMON EN CROûTE
Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side
Provided by Barney Desmazery
Categories Main course
Time 1h10m
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).
- When you're ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.
- Line a baking tray with parchment. Roll out half of the pastry on a lightly floured surface so it's 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.
- Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.
- To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.
Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.1 milligram of sodium
SALMON POT PIE / EN CROUTE (SORT OF!)
I like to have a good amount of fish in my diet, but my other half isn't much of a fish eater except for salmon, which he tolerates. I get sick and tired of having the same ol' salmon dish all the time though (grilled with lemon, herbs, chilli, etc.) and as we both love anything with pastry I thought I'd have a go at a salmon pastry pie one day. This is the result...
Provided by Wendy-Bob
Categories Savory Pies
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Please note that I use two seperate 1 pint dishes for this recipe, but I can't see why it wouldn't work just as well in one big dish.
- Pre-heat oven to 190c.
- Steam the spinach leaves until they wilt and saute off the onion for about 5 minutes or until softened.
- Make up the white sauce while the spinach and onion are cooking - I make it from scratch as it's so easy. I do it from memory but it's about 1tbsp butter (melted) mixed with the same amount of flour to make a roux, then 1/2pt or so of milk added gradually over the heat, and stir til it thickens nicely. Add the lemon and garlic pepper to the sauce towards the end if you're going to add it.
- Layer the sauce with the onion, spinach, salmon and mushrooms in your dish(es).
- If your pastry's not pre-rolled, roll it out and place it on top of the salmon, etc. I like to tuck it in down the sides because I'm too lazy to cut it to size. Either prick the surface with a fork or score out some lines along the top.
- Brush the pastry with either egg or milk and bake in the oven at 190c for approx 30 minutes.
- NB. My oven is a bit nuts, so you may well need to adjust the time/setting.
Nutrition Facts : Calories 953.9, Fat 49.5, SaturatedFat 11.5, Cholesterol 165.4, Sodium 504.9, Carbohydrate 51.3, Fiber 3.5, Sugar 3, Protein 73.9
SALMON IN GARLIC-HERBED POTATO EN CROUTE #SP5
Official Contest Entry: Simply Potatoes 5Fix. Wild caught salmon is smothered in pancetta and cream cheese and topped with a blanket of deliciously seasoned Simply Potatoes Garlic and Herb Hash Browns. They're fried to a crispy golden brown and finished in the oven for a quick and easy entrée.
Provided by Sandi Sheppard
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375º F. Remove skin from the salmon fillets.
- Fry the pancetta until crisp in a large, heavy skillet on medium-low, 7-8 minutes, and drain on paper towels. Add 1 tablespoon of the pan drippings to a small bowl with the cream cheese and mix well. Crumble the pancetta and mix into the cheese.
- Place the Simply Potatoes in a medium bowl. Dice the vegetables and mix with the potatoes.
- Use a small rubber spatula to evenly coat the top of a fillet with cream cheese mixture, then evenly cover with the Simply Potatoes mixture, pressing firmly, turn over and do the same on that side. Repeat for the remaining 3 filets.
- Heat the skillet with the drippings on medium-low and use a metal spatula to carefully set each fillet into the pan. Fry about 4-6 minutes each side, or until nicely browned. Place on a baking sheet and finish in the oven for 5 more minutes. Evenly divide the remaining cream cheese mixture to use as a topping for each piece of salmon and serve.
Nutrition Facts : Calories 633.1, Fat 33.7, SaturatedFat 13.6, Cholesterol 208.8, Sodium 446.5, Carbohydrate 9.7, Fiber 2.2, Sugar 1.8, Protein 70.4
BROILED GARLIC-HERB SALMON
Ok, I hate to give up this recipe because everyone loves it so much, and I do own and use it for my business and my clients love it. It is a broiled salmon, easy enough for a beginner and delicious if done right. This salmon goes great with red potatoes and some steamed veggies.
Provided by Chef Adriana
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
- Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt.
- Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes.
- Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 40.2 g, Cholesterol 60.8 mg, Fat 42.2 g, Fiber 16.3 g, Protein 31.1 g, SaturatedFat 6.3 g, Sodium 2962.2 mg, Sugar 0.2 g
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