November 16, 2009

Salmon en Croute with Spinach and Gruyere (adapted from Rocco DiSpirito)


2 Tbsp unsalted butter
1 small yellow onion, diced
2 Tbsp Amore garlic paste, or 6 garlic cloves chopped
2, 10-ounce packages frozen chopped spinach, thawed and squeezed dry
Salt and freshly ground pepper
Flour for rolling pastry
2 sheets frozen puff pastry, thawed
20 ounce salmon filet (approximately)
8, 1-ounce slices Gruyere cheese (or substitute a light swiss)
1 egg, beaten with 1 Tbsp water

Preheat oven to 425 degrees F. In a large saute pan over medium heat, melt butter.  Add onion and garlic and cook, stirring frequently, until onion is tender, about 4 minutes.  Add spinach and cook, stirring occasionally, until liquid boils off, about 3 minutes.  Season with salt and pepper.  Let cool slightly.

On a lighly floured surface, roll first pastry sheet to a size about 1.5 inches larger than the salmon filet all around.  Lightly spray oil on a large cookie sheet or jelly roll pan and lay the pastry in the pan.  Top the pastry sheet with the rinsed & dried salmon filet.  Top the filet with the spinach mixture.  Top the spinach mixture with the cheese slices.  Roll out the second pastry sheet in the same way and place it on top of the cheese/spinach/salmon filet.  Roll the edges of the pastry together and press the edges with a fork to seal the salmon package.  With a pastry brush, lightly brush pastry with egg wash.  Bake until pastry is puffed and golden and salmon is cooked through, about 30 minutes.  Slices best with a serrated bread knife.

This recipe easily feeds a family of five with some leftovers for lunch.  Enjoy!

1 comment:

  1. This is a great blog. Can we blend the need for good nutrition with the need for built environments that encourage people to be active such as exercise stations in every office. All this has to be is a few items like exercise balls, weights and a skipping rope. You'll be amazed how it will uplift spirits and eat up the calories simultaneously.