March 24, 2021

Salmon en Croute

Ingredients

  • Pride of Bristol Bay Wild Salmon
  • Puff Pastry (a box of 2 sheets should accommodate the 4 portions from one fillet)
  • ½ lemon
  • 2-4 jalapenos, seeded and diced
  • 4 oz. cream cheese
  • 1 egg, beaten (to brush on pastry)

Slightly crispy on the outside and creamy on the inside, this dish is a show stopper and ridiculously easy to make with just 6 ingredients. The term ‘En Croute’ is french and used for anything wrapped in pastry dough then baked in an oven.

Because I am using puff pastry here, this dish can also be accurately called Salmon Wellington. The insides of Wellington dishes will vary, and for this one, I opted for diced jalapeno which is not overly spicy and allows for a symphony of flavors when paired with puff pastry and Pride of Bristol Bay wild salmon. The slight kick of the pepper balances out the richness of the pastry and cream cheese.

 

Unlike a pie crust, puff pastry has about a million layers (okay, I exaggerate), and the store bought version you find in the freezer section of the grocery store is delicious. The puff pastry adds a built carbs, so there is no need for potatoes or rice. Just pair it with a salad or a side of veggies and you will have an impressive meal with minimal preparation.

Salmon en Croute Recipe

Serves 4

 

Directions

The morning of (or day before) move your Pride of Bristol Bay Wild Salmon fillet and the box of frozen puff pastry from the freezer to the fridge to defrost.

Preheat the oven to 400°.

Skin the salmon fillet and cut it into portions (if this intimidates you, my salmon burger recipeallows for a practice round because it does not matter if you break the fillet up while removing the skin). Check for pin bones and remove if you find any - but really, my friends who process the fish do an amazing job and you may not find any. Pat both sides of the fish dry with a clean paper towel, then grab another dry towel and pat it dry again, then set it aside.

Mix the juice from half a lemon, with a half a block of cream cheese and the diced jalapeno in a small bowl. Jalapenos come in a variety of sizes and personal preferences will dictate the level of spice you are up for, but a half a medium sized jalapeno per portion is pretty mild.

Lightly flour a sheet of parchment paper on a baking sheet. Unfold the defrosted puff pastry and cut each piece in half (assuming you portioned your fish to fit in half, which I did), and place each piece on the parchment paper. Add a salmon portion to the top of each piece of puff pastry and smear a layer of the cream cheese-jalapeno mixture over the top of the salmon. Note: There is no need to season the salmon because the puff pastry and cream cheese have salt, and the jalapeno will add flavor, as well. Fold the pastry over the salmon.  Use the egg wash to seal the edges. For a golden brown finish, brush the top of the pastry with the egg wash, as well. Use a fork to crimp the edges. Score a vent hole in the top because the jalapenos have a fair amount of water in them and this will help prevent a soggy bottom (I tested with and without a vent, and while the unvented version was good, the vented version was better).

Bake at 400° for 20 minutes (or until the puff pastry is nice and puffed). Serve immediately.

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This recipe was developed and photographed by Nancy Ingersoll. She is a recipe developer and food photographer in San Diego, California. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram a@thecreativeresource. You will also find a new creation using Pride of Bristol Bay salmon each month on the Pride of Bristol Bay blog.  She learned the art of making sauces & soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad.

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