Description
Juicy salmon with a rich, cheesy sauce and aromatic veggies wrapped in flaky dough.
Ingredients
Scale
1 sheet puff pastry
Bottom layer
1 ½ cup mizuna leaf medley
1 large garlic clove, minced
¼ cup onions, chopped
pinch of salt and pepper
Middle Layer
¾ lb salmon
pinch of salt and pepper
Top Layer
1 cup leeks
1/3 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
Instructions
Bottom layer
- 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.
Middle layer
Season salmon with salt and pepper and set aside.
Top layer
- 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes