Salmon in Puff Pastry (En Croute)

 

            By far, this is my favorite recipe of them all! Its very yummy and when done is a meal in one...  This one takes a bit of time

            but is worth the work!

 

            INGREDIENTS

            For the Salmon:

            2 Salmon fillets, about 6 ounces each, of fairly even thickness. De-boned & De-skinned.

            Salt & pepper to taste

            1 tsp garlic powder

            1 tsp onion powder

 

            For the artichoke heart/cream cheese filling:

            1/2 cup cream cheese

            1/4 cup marinated artichoke hearts - chopped

            2 Pieces of cooked bacon - chopped

            1/8 cup chopped mushrooms

            1/4 cup chopped fresh spinach

 

            Additional Ingredients:

            1 sheet of Puff Pastry ( I like the Pepperidge Farm brand) but any will do..

            1 egg - beaten

            Preparing the salmon: If the salmon has not been de-boned, do it now. The easiest way to do this is to get a pair of tweezers

            find the bones in the fillet and pull out. Season the salmon fillets on both sides with the seasonings. Put in the refrigerator

            for later use.

 

            Preparing the artichoke heart/cream cheese filling: Put cream cheese in bowl, add artichoke hearts, bacon, mushrooms

            & spinach. Mix all ingredients until mixed well.

            Putting it all together: Thaw the puff pastry until soft (About 30 min). Preheat oven to 400 Deg. F. On a lightly floured

            surface, roll the puff pastry out to make it about 1/8" thick. Make a slice in the side of the salmon, creating a pocket inside

            of the salmon fillets. Fill the pockets with the artichoke heart/cream cheese filling. Place the two salmon fillets on the puff

           pastry. Place the salmon towards the front of the pastry.  You may cut the puff pastry in half and individually wrap the

           fillets, or wrap both fillets with the whole puff pastry. Brush the edges of the pastry with beaten egg, bring the back of the

           pastry over the top of the salmon fillets. Pinch all the edges together to seal, cut off any extra pastry.

           Place the puff pastry on an ungreased baking sheets ( I like using the pampered chef stone sheets). Brush the top of the pastry

           with the beaten egg (this produces a glossy finish to the pastry).  Place in oven. Bake until golden brown, about 25 min.

           Remove from oven and eat. Makes a meal for two.