I love simple recipes that result in something surprising and elegant. So I love that taking a basic salmon recipe and wrapping it in puff pastry makes it fancy.
4 sheets of Pepperidge Farms Puff Pastry dough, thawed
4 wild Alaskan sockeye salmon fillets (never ever ever eat farmed fish — ever!)
2 tbs Land of Lakes Light Butter with Canola Oil
the juice of one lemon
1 egg, beaten
How I Made It:
Preheat the oven to 400 degrees. Line a cookie sheet with non-stick aluminum foil (or regular foil coated with cooking spray).
Combine the butter and lemon juice in a bowl.
Roll out the pastry dough and cut each sheet in half. Place a salmon fillet on one half of a piece of pastry dough. Brush the salmon with the butter and lemon juice, and then sprinkle with fresh ground black pepper. Brush the three exterior edges with the beaten egg. Fold the pastry over the salmon and press the edges to seal. If there is any excess dough at the edges or corners, cut it off. Brush the top of the pastry pocket with egg and then transfer it to the cookie sheet. Repeat with the remaining fillets.
Bake for 20-25 minutes, until the pastry has puffed up and baked to a golden brown. (I always cut into one to be sure the fish is done — 23 minutes seems to be the perfect time for pastry and salmon). Serve immediately.
How It Turned Out:
It got rave reviews. I was eating ham, so I can’t say, but the plates were licked clean, so I think it was a hit.