Salmon in Puff Pastry with Dill Sauce

Lynn Bauter

ingredients

For the Salmon:
4 salmon fillets, about 4 ounces each, of fairly even thickness
2 teaspoons dill weed
Salt and pepper to taste
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon butter
For the Spinach-Mushroom Filling:
1 tablespoon olive oil
1 tablespoon butter
1/4 cup finely chopped onions
8 ounces button mushrooms, chopped
1 package (10 ounces) frozen chopped spinach, thawed and thoroughly squeezed dry
Salt and pepper to taste
Additional Ingredients:
1/2 package (17-1/4 ounces size) frozen puff pastry (1 sheet of about 8-2/3 ounces)
1 egg, beaten with 1 tablespoon water
Creamy Dill Sauce
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CREAMY DILL SAUCE
MAKES ABOUT 2/3 CUP
This sauce is excellent with all sorts of fish, especially if you use the pan in which the fish was prepared and scrape up the bits to get extra flavor.
INGREDIENTS
2 tablespoons dry white wine
Juice of 1/2 lemon
2/3 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Heat a medium saucepan over medium-high heat (or use the skillet in which the fish was cooked). Add the wine and lemon juice; bring to a boil. Add the cream. Simmer until well-combined and cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning.

directions

1
For the salmon: Season the salmon fillets on both sides with the salt, pepper and dill. Sprinkle the flesh side with some of the lemon juice. Heat a medium skillet over medium-high heat. Add the oil and butter. When hot, add the salmon, skin-side down. Brown well, about 3 minutes. Turn and sear top side, about another 2 minutes. (Salmon should be rare, because it will cook more in the pastry.) Remove from pan and refrigerate until completely cooled, about 1 hour. Save the pan to make the sauce later.
2
For the spinach-mushroom filling: Heat another medium skillet over medium-high heat. Add the butter and oil. Sauté the onions until slightly tender, about 5 minutes. Add the mushrooms, spinach, salt and pepper. Sauté until mushrooms are cooked through, about 5 minutes. There should be no moisture but, if there is, make certain it evaporates. Place in refrigerator to cool.
3
To assemble: Thaw the pastry for about 20 minutes. Preheat oven to 400° F. On a lightly floured surface, roll the pastry out to a 14-inch square, or about 1/8-inch thick. Cut into 4 equal squares. Place about 1/4 cup of the spinach mixture in the middle of each square, then top with a piece of salmon, skin-side up. Brush the edges of the pastry with some of the egg wash. Bring up opposite corners of the pastry around the top of the salmon. Pinch the edges together to seal. Place the pastries on an ungreased baking sheet, seam-side down. Brush the tops with the remaining egg wash. Bake until golden brown, about 25 minutes. (Meanwhile, make the sauce according to the recipe, using the pan in which the salmon was seared.) Remove the pastries from the oven and let stand about 5 minutes. To serve, spoon some of the sauce on each plate, then top with the salmon pastry. Any remaining spinach-mushroom mixture can be heated and served on the side.

Source: Lynn