Salmon Asparagus En Croute Recipes

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
• Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
• Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
• Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
• Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
• Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.

Steps:

• Pre-heat your oven to 425°F/220°C/Gas 7 and place a baking tray in the oven to heat up as well.
• Unroll your puff pastry sheets and cut into four 6inch (15cm) squares.
• Place each salmon fillet diagonally onto one of the pastry squares and spread 1 tsp of the pesto onto each fillet.
• Place three asparagus spears on top of each of the fillets.
• Fold the two corners of the pastry over the salmon and asparagus and pinch together to seal them, making four individual parcels.
• Brush the pastry parcels with the beaten egg or alternatively you can use milk.
• Remove your hot baking tray from the oven and place the parcels on it.
• Bake for 20-25minutes until the fish is cooked and the pastry golden.
• Allow to rest for about 5 minutes before serving.

Steps:

• Poach the asparagus in boiling salted water for 3 to 5 minutes then plunge into ice water. Remove and dry thoroughly.
• Cut salmon in half and sprinkle with salt and pepper Roll out the puff pastry sheet on floured surface until big enough to cover two pieces of salmon
• Place the 2 salmon pieces in the middle of puff pastry leaving enough room around each one to wrap completely around the salmon
• Spread the mustard on the salmon then line a row of asparagus on the top.
• Brush the edges with egg and fold up to completely cover the fish cutting off any extra edges.
• Place a sheet of parchment paper on baking sheet and sprinkle with oil.
• Place the salmon on baking sheet and brush the entire thing with the rest of the egg. Score the top for venting.
• Bake at 350 degrees for 20 to 25 minutes. Until the pastry is browned. Remove from oven and let sit 5 minutes.
• Mix the ingredients together for sauce and serve with salmon

Steps:

• Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C.
• Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.
• Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils.
• Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.
• Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

Steps:

• Heat oven 450 deg
• Cut the tips off the asparagus and pouch in boilin salted water until tender 3 to 5 minutes. drain well, refresh in ice-cold water, then drain again. Puree the tips and stir in the cream,dill and lemon zest. Season with salt and pepper.
• Lay pastry with the long edge facing you. lay the salmon on the pastry, seson with salt and pepper. Lay the stems of asparagus on thp of the slmon length wise and then top with puree.
• brush the margins with the egg wash. lay the top pastry over the salmon and per to seal edges. Trim the edge leaving a 1 inch boarder. Press the edges toseal with a fork. Make 2 or 3 slits in the top to allow stream to escape. Brush with egg wash and bake until golden and puffed about 20 minutes.
• Remove from the oven and let cool five minutes before slicing.

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.