Salmon en Croûte
There is not a more elegant way to present a side of salmon on a buffet table. It is so easy and your guests will think you spent hours to prepare it.This entrée can also be served room temperature or cold and makes a lovely luncheon entrée with a side salad.
Ingredients
- 1 Large Rectangle of Puff Pastry (prepared separately or store-bought)
- 1 side Salmon (about ¼ lb per person)
Marinade
- ¼ stick Melted Butter
- 2 tbsp Dry Dill
- 1 tbsp Onion Powder
- ½ tbsp Garlic Powder
- 2 tbsp Lemon Juice
- 2 tbsp Light Brown Sugar
Garnish
- Lemon Slices
- Sauce Vert (prepared separately)
Instructions
- Clean Salmon and remove skin (if on). Check for bones down center.
Marinade
- Mix together Melted Butter, Dry Dill, Onion Powder, Garlic Powder, Lemon Juice and Light Brown Sugar. Pour marinade over salmon and coat completely. Let fish marinate 15-30 minutes in refrigerator.
Assemble
- Place marinated salmon in center of Puff Pastry sheet and fold pastry over salmon to cover. Place encrusted salmon seam-side down on parchment-lined sheet pan.
- Shape salmon simply by making a slight arch to give it a fish-like shape. With a sharp knife cut a “v” shape off the bottom to resemble a fish tail. Then run the knife gently down the center just to score the pastry. Then make diagonal scores off the center to make a fish-spine look.
Cook
- Bake in 375℉ oven until pastry is golden brown - approximately 30 minutes. Let rest 10 minutes uncovered before serving.
- Garnish with slice of Lemon and dollop of Sauce Vert.
