Spicy Salmon en Croute with Lemon-Chive Sauce
Elegant in a pastry wrap, the salmon takes on a surprisingly snappy taste.
- 10-oz. package frozen chopped spinach
- 2 shallots, chopped
- 4 serrano or jalapeno chili peppers, seeded and chopped
- 2 cloves garlic, minced
- 1 Tbsp. margarine or butter
- 1/4 cup fine dry bread crumbs
- 1 egg yolk, beaten
- 1/4 tsp. dried dillweed
- 1/4 tsp. ground black pepper
- 1/8 tsp. salt
- 2 cups water
- 2-3/4 lbs. skinless salmon fillets, 3/4 to 1 inch thick
- 1/2 of a 17-1/2-oz. package (1 sheet) frozen puff pastry, thawed
- 1 egg, beaten
- 1 Tbsp. water
- Lemon-Chive Sauce*
- Lemon Wedges (optional)
- Fresh dill (optional)
1. For filling, cook spinach according to package directions. Drain well, pressing out excess liquid; set aside. In a skillet cook shallots, chili peppers, and garlic in margarine or butter until tender. Stir in bread crumbs, egg yolk, dillweed, pepper, and salt. Stir in spinach.
2. In a large skillet bring 2 cups water to boiling. Carefully add fish. Return to boiling; reduce heat. Cover and simmer gently for 2 minutes (fish will not be done). Carefully remove fish from water. Pat dry with paper towels. Lay fillets side by side. On a lightly floured surface roll pastry into a rectangle about 4 inches longer than the length of the fillets and twice the width plus 4 inches.
3. To assemble, transfer pastry to an ungreased 15x10x1-inch baking pan. On half of the rectangle, spread half of the filling to within 1 inch of edges. Top with fish and remaining filling. In a bowl combine egg and 1 tablespoon water; brush some onto pastry edges. Bring pastry over fish. Seal edges with a fork. Brush top with remaining egg mixture.
4. Bake in a 400 F. oven for 20 to 25 minutes or until golden brown. Serve warm with Lemon-Chive Sauce. Garnish with lemon wedges and fresh dill, if desired.
Makes 6 servings.
Nutrition facts per serving: 502 cal., 28 g total fat (4 g sat. fat), 111 mg chol., 480 mg sodium, 25 g carbo., 0 g fiber, 36 g protein. Daily Value: 50% vit. A, 34% vit. C, 11% calcium, 16% iron.
*Lemon-Chive Sauce: In a small saucepan melt 2 tablespoons margarine or butter. Stir in 2 tablespoons all-purpose flour. Add 1 cup milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in 1 tablespoon finely snipped fresh chives and 1 teaspoon finely shredded lemon peel. Serve warm. Makes about 1 cup.
Suggested Menu for Celebration Dinner
- Egg Dinner Rolls
- Tiramisu Charlotte