Help with Salmon recipe?

Ohh, I had no idea! Thank you so much for the info Scott! You are just a wealth of knowledge!

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~*~Angela~*~

This sounds fabulous, C(P)S! Thanks for sharing!

I also love the following recipe by Giada de Laurentiis: so easy, and just 5 ingredients! It is always a showstopper when I serve it to company.

Salmon with Puff Pastry & Pesto

Cheers,

Camilla

Angela,

I make a something close. It is baked in one piece and slice at the table.

2 salmon sides, skin and dark parts removed (buy frozen for health reasons).
1 puff pastry thawed
1 pint of sour cream or greek yogurt
2 teaspoons of dill
1 lemon
I egg
1 table spoon water

Mix dill and sour cream and add enough lemon juice to give it s little lemon sour flavor. It will depend on how sour the cream or yogurt is.

Preheat oven to 375.

Bring salmon to near room temp. (I let it sit out about an hr., if it doesn't smell good, you are done.)
If the salmon is longer than the pastry, roll the pastry so it is 2 inches longer than you salmon. Place on wax paper or parchment that is 3-4 inches longer than your cookie sheet, with the center is on the paper. Coat the center half with 1/3 of the sour cream, lay one side of the salmon on top. Coat the salmon with 1/3 of the sour cream. Lay the other side with the thin side over the thick side, you now have an even salmon thickness. Coat the top with the last of the sour cream. Coat the edges with the egg beat with water. Bring sides up and seal. Place cookie sheet on top of salmon loaf, bring side of the paper over the edge and flip on to cookie sheet (I spray the sheet first). Coat the top with the the egg wash.
Bake for 30-40 min.

Angela...was it anything like this.

SALMON IN PUFF PASTRY (En Croute)
SERVES 4

The first time I had Salmon En Croute was at a local restaurant. I immediately fell in love with it. So I had to try to make it myself. Not being a puff pastry expert, I messed up the first time because the dough was too thick and didn't bake thoroughly. The salmon was still good, so it wasn't a total waste. This time I was determined to do it right. Wow. It is so good and makes a wonderful special occasion entree. It can be served as is, but I like it with the sauce.

For the Salmon:
4 salmon fillets, about 4 ounces each, of fairly even thickness
2 teaspoons dill weed
Salt and pepper to taste
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon butter

For the Spinach-Mushroom Filling:
1 tablespoon olive oil
1 tablespoon butter
1/4 cup finely chopped onions
8 ounces button mushrooms, chopped
1 package (10 ounces) frozen chopped spinach, thawed and thoroughly squeezed dry
Salt and pepper to taste

Additional Ingredients:
1/2 package (17-1/4 ounces size) frozen puff pastry (1 sheet of about 8-2/3 ounces)
1 egg, beaten with 1 tablespoon water
Creamy Dill Sauce (recipe below)

For the salmon: Season the salmon fillets on both sides with the salt, pepper and dill. Sprinkle the flesh side with some of the lemon juice. Heat a medium skillet over medium-high heat. Add the oil and butter. When hot, add the salmon, skin-side down. Brown well, about 3 minutes. Turn and sear top side, about another 2 minutes. (Salmon should be rare, because it will cook more in the pastry.) Remove from pan and refrigerate until completely cooled, about 1 hour. Save the pan to make the sauce later.

For the spinach-mushroom filling: Heat another medium skillet over medium-high heat. Add the butter and oil. Sauté the onions until slightly tender, about 5 minutes. Add the mushrooms, spinach, salt and pepper. Sauté until mushrooms are cooked through, about 5 minutes. There should be no moisture but, if there is, make certain it evaporates. Place in refrigerator to cool.

To assemble: Thaw the pastry for about 20 minutes. Preheat oven to 400° F. On a lightly floured surface, roll the pastry out to a 14-inch square, or about 1/8-inch thick. Cut into 4 equal squares. Place about 1/4 cup of the 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 of the egg wash. Bring up opposite corners of the pastry around the top of the salmon. Pinch the edges together to seal. Place the pastries on an ungreased baking sheet, seam-side down. Brush the tops with the remaining egg wash. Bake until golden brown, about 25 minutes. (Meanwhile, make the sauce according to the recipe, using the pan in which the salmon was seared.)

Remove the pastries from the oven and let stand about 5 minutes. To serve, spoon some of the sauce on each plate, then top with the salmon pastry. Any remaining spinach-mushroom mixture can be heated and served on the side.

Creamy Dill Sauce: MAKES ABOUT 2/3 CUP
This sauce is excellent with all sorts of fish, especially if you use the pan in which the fish was prepared and scrape up the bits to get extra flavor.

2 tablespoons dry white wine
Juice of 1/2 lemon
2/3 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Heat a medium saucepan over medium-high heat (or use the skillet in which the fish was cooked). Add the wine and lemon juice; bring to a boil. Add the cream. Simmer until well-combined and cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning.
SOURCE: Terri's Kitchen

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Cin(\0/)
God is so big He can cover the whole world with his Love
~~~~and so small He can curl up inside your heart~~~~