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Salmon en Croûte
Salmon en Croûte
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Create a delicious Salmon en Croûte by wrapping salmon fillet in puff pastry and baking to golden perfection for a crispy exterior and tender salmon center.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 0.5 onion, chopped
  • 1 cup chopped fresh mushrooms
  • 2 teaspoons minced garlic, divided
  • 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
  • 0.5 teaspoon smoked paprika, or more to taste
  • 0.5 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 0.5 teaspoon dried dill
Instructions:
  • In a large skillet over medium heat, sauté onions in 1 tablespoon of oil until translucent, for about 5 minutes. Add mushrooms and 1 teaspoon of garlic, cook until mushrooms are soft, for about 5 minutes. Season with salt and black pepper, then transfer the mixture to a small bowl.
  • In the same skillet, heat the rest of the oil and add the remaining garlic. Sauté until fragrant, about 30 seconds. Add the spinach and cook until wilted, which should take 3 to 5 minutes. Season with salt and black pepper, then transfer to a separate bowl.
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a glass baking dish by lining it with parchment paper.
  • Sprinkle flour over work surface. Place 1 puff pastry sheet on top; spread onion and mushrooms evenly, leaving a small border. Add salmon, sprinkle with paprika, top with spinach. Cover with the second pastry sheet, fold edges, and brush with beaten egg. Place in baking dish.
  • Bake until the pastry turns golden in the preheated oven for 40 to 45 minutes. Allow it to cool briefly before slicing into 4 portions.
  • Prepare the sauce by combining mayonnaise, lemon juice, Dijon mustard, and dill in a small bowl. Serve the sauce on 4 plates and top each with a piece of salmon en croûte.

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