Salmon en Croute with Lemon Herb Sauce

by Donna Lynes-Miller
(Atlanta GA USA)

Salmon en Croute

Most of the time I enjoy simple foods…yogurt, fresh fruit, sparkling water. But sometimes I crave complexity and when I do, Salmon en Croute is my favorite dish. Below I share with you a recipe from a wonderful site called Chow.com - giving credit where credit is due!

Time/Servings
Total Time: 45 mins
Active Time: 25 mins
Makes: 4 servings

INGREDIENTS

· 5 tablespoons butter
· 1 large leek, white and pale green parts only, thinly sliced
· 1 large carrot, peeled and cut into very thin strips
· 4 (6-ounce) salmon fillets
· 1 large egg
· 1 tablespoon milk
· 1/2 package frozen puff pastry, thawed according to package directions
· 5 teaspoons chopped fresh dill
· 1/2 cup dry white wine
· dash of lemon juice, plus more to taste
· 1/2 cup heavy cream

INSTRUCTIONS

1. In a sauté pan over medium-high heat, melt 1 tablespoon of the butter. Sauté the leek and carrot until just slightly softened, 3 minutes. Set aside to cool.

2. Line a baking sheet with parchment paper. Season the salmon fillets with salt and pepper. In a small bowl whisk together the egg and milk to make an egg wash.

3. Spread the sheet of puff pastry on a lightly floured surface. Dust the pastry lightly with flour and, using a rolling pin, roll the pastry into a 14-inch square. Using a sharp paring knife, trim the edges of the dough and cut the dough into four equal squares.

4. Place 1 tablespoon of the butter and then one of the salmon fillets in the center of one square and top with a quarter of the leek and carrot mixture. Sprinkle with 1 teaspoon of the dill.

5. Fold the edges of the pastry over the salmon and seal using a bit of the egg wash along the edges of the pastry. Transfer the salmon packet to the prepared baking sheet with the seam side down. Repeat with the remaining ingredients to form a total of four salmon packets. Cover the baking sheets with plastic wrap and refrigerate for 15 to 30 minutes to firm slightly. Meanwhile, preheat the oven to 400°F.

6. Remove the salmon packets from the refrigerator and remove the plastic wrap. Brush the top of each packet with the egg wash. Bake until the pastry is golden brown, 20 to 22 minutes.

7. While the salmon is baking, prepare the sauce. In a small saucepan over medium-high heat, combine the wine and a dash of lemon juice. Bring to a boil and cook, stirring frequently until the mixture is reduced by half, about 5 minutes. Add the cream and continue to cook until the sauce is slightly thickened, about 5 minutes more. Whisk in the remaining 1 tablespoon of the chopped dill. Taste and add salt and pepper, plus more lemon juice, if desired. Transfer the salmon packets to individual plates, cut in half on a diagonal, and drizzle with the cream sauce immediately before serving.

If however you are like me, you may not have the time or skill to bring this recipe to reality, so there is an alternative. I'm the founder of www.GourmetStation.com - a food gift web site where you can also purchase gourmet dinners a la carte. Here is a link to our Parisian entrees for two - where you may also purchase salmon en Croute. Bon Appetit!

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