When I think about preparing and devouring Salmon En Croute it honestly gives me so much joy. It is so unassuming because every ingredient ends up being wrapped up tightly amidst all of that flaky dough, but when you take the first bite your palette is hit with a myriad of flavors that is really gratifying.
Watch me make Salmon en Croute here:
Each layer is a new experience. I would compare the process of making this dish to watching a really good movie. Each step builds on the next and when you get to the finale you’re so delighted. As a result, a masterpiece has been created. Because each step requires specific attention to detail, the instructions have been listed as such.
ASSEMBLY: Lay out the puff pastry onto a baking pan and pull each side gently so that the dough will fit over your piece of salmon. Next, you will need to spread the bottom layer out in an even layer on top of the dough. Place the seasoned salmon on top. After this, spread the top layer out evenly on the salmon. Lastly, bring all sides of the dough together and roll or pinch them so that they do not separate. Immediately put in the oven to bake
Juicy salmon with a rich, cheesy sauce and aromatic veggies wrapped in flaky dough.
1 sheet puff pastry
1 ½ cup mizuna leaf medley
1 large garlic clove, minced
¼ cup onions, chopped
pinch of salt and pepper
¾ lb salmon
pinch of salt and pepper
1 cup leeks
⅓ cup white wine
4 oz fontina cheese
1 tbsp flour
1 cup unsweetened almond milk
½ tsp smoked paprika
dash of cayenne pepper
½ tsp fresh oregano (I used dried for this video but fresh is better)
3-4 small sun dried tomatoes
- Add onions to 1 tbsp olive oil and cook until translucent, then add garlic and cook for 1 additional minute. Be careful not to burn the garlic.
- Add greens and saute until wilted, add oregano, remove mixture from heat.
Season salmon with salt and pepper and set aside.
- Begin by sautéing leeks in 1 tbsp butter +1 tbsp olive oil, cook until leeks are tender.
- Add sun dried tomatoes and white wine to leeks, reduce until most of the liquid is gone.
- Add flour and stir to incorporate ingredients thoroughly.
- Add milk and continue to cook and stir while heat is on. Remove from heat and set aside in a different bowl to cool.
- When mixture has cooled, transfer to food processor.
- Add cheese, paprika, and dash of cayenne pepper then pulse until smooth. Assemble the salmon and bake in the oven at 375 degrees for 35 minutes or until puff pastry is golden brown.