Description

Salmon en Croûte is a show-stopping dish that combines the rich, flaky texture of puff pastry with tender, succulent salmon. The addition of spinach and mushroom filling adds layers of earthy flavor, perfectly complemented by a creamy dill sauce.

This dish is perfect for special occasions, festive holidays, or when you want to impress your guests with a homemade gourmet meal. Despite its elegant appearance, Salmon en Croûte is surprisingly simple to prepare, making it a fantastic choice for cooks of any level.

Ingredients

Units Scale

1 tablespoon olive oil, divided
1 onion, finely chopped
2 teaspoons garlic, minced, divided
1 cup mushrooms, finely chopped
2 cups fresh spinach
Salt and black pepper to taste
1 sheet puff pastry, thawed
1 salmon fillet (approximately 1 lb)
1 teaspoon smoked paprika
1 egg, beaten

For the Sauce:

1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried dill

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Instructions

Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper.
Heat 1/2 tablespoon oil in a skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic, cooking until softened, approximately 5 minutes. Season with salt and pepper, then transfer to a bowl.
Using the same skillet, heat the remaining 1/2 tablespoon oil. Sauté the remaining garlic for about 30 seconds until fragrant. Add spinach, stirring until wilted, about 3-5 minutes. Season with salt and pepper, and set aside in another bowl.
Dust a clean surface with flour. Lay out the puff pastry and spread the onion and mushroom mixture evenly across, leaving a 1/2-inch border. Place the salmon in the center, sprinkle with paprika, and top with the wilted spinach.
Cover with the second puff pastry sheet, sealing the edges by folding and crimping them. Brush the top with the beaten egg.
Transfer to the prepared baking dish and bake for 40-45 minutes, or until the pastry is golden brown. Let cool slightly, then slice into 4 portions.
Prepare the sauce by whisking together mayonnaise, lemon juice, Dijon mustard, and dill. Serve alongside the salmon en croûte.

Prep Time: 20 minutes
Cook Time: 40 minutes