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Salmon En Croute

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4

Celebrate any special occasion with this Salmon En Croute recipe. French for a meal in a pastry, our open-faced version is just as delicious but easier and quicker to prepare. A delicious cut of Alaska Sockeye Salmon is the centerpiece of this recipe and is surrounded by fresh portobello mushrooms, asparagus, squash, tomatoes, pesto sauce, shallots, and fresh mozzarella cheese. This is a hearty meal served in a light and fluffy puff pastry crust.


Step 1

Preheat oven to 400°.

Step 2

Thaw frozen puff pastry on counter for 5 minutes. Roll first dough out to about 12 x 16 inches then cut in half. Place puff pastry on parchment paper on a sheet tray. Repeat with second puff pastry dough.

Step 3

Sauté mushrooms over medium-high heat with 2 tablespoons of butter. Sauté until nicely browned and remove from heat.

Step 4

Remove the skin from the salmon and place at the center of each puff pastry.

Step 5

Place 3-5 asparagus to one side of each salmon.

Step 6

Place 2-3 mushrooms on the other side of salmon.

Step 7

Place 2 Tbsp pesto sauce at the other two ends of the salmon.

Step 8

Add 3-4 squash slices on one set of pesto sauce.

Step 9

Add 2-3 slices of tomatoes on the other set of pesto sauce.

Step 10

Add mozzarella cheese to the four corners of the entree.

Step 11

Add shallots on top of tomatoes and squash.

Step 12

Tuck basil throughout the entree.

Step 13

Drizzle entire entree with olive oil.

Step 14

Season with fresh cracked salt and pepper, to taste.

Step 15

Bake for 30-35 minutes at 400° until puff pastry is nicely browned.

Step 16

Serve warm.

Cook's Notes

Get creative with this recipe using fresh produce you enjoy most. This recipe is good with any kind of mushroom, zucchini, feta cheese, endive, fresh thyme, shredded carrots, cabbage, radish, and bell peppers.

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