Pesto Zucchini Salmon En Croute

Salmon En Croute sounds intimidating, but it's really amazingly easy! It's simply a fillet of salmon and some veggies wrapped in crisp puffed pastry. I thought the salmon would be delicious with lemon soaked zucchini on top and I added some pesto sauce for my own twist on the traditional! It's great for entertaining since you can prepare the packet ahead of time and refrigerate until ready to bake, it looks very impressive, and it is both unique and delicious!

Pesto Zucchini Salmon En Croute
Serves 4

1 1/2 pound salmon fillet, boneless and scales removed
1 sheet frozen puffed pastry, thawed
1 zucchini, thinly sliced

2 tablespoons lemon juice
3 tablespoons pesto
1 egg
1 tablespoon water

1. peel zucchini and thinly slice lengthwise into thin strips, soak strips in a shallow dish with lemon juice and set aside
2. lightly beat egg and water in a small bowl to make an egg wash and set aside
3. open puffed pastry on a floured counter top and roll out until wide enough to wrap the salmon fillet
4. place the salmon fillet in the center of the puffed pastry and spread pesto across the top
5. lay thin lemon soaked zucchini strips across the top of the salmon fillet
6. fold down the top and bottom flaps of puffed pastry over the fillet, pressing the seam to seal, then fold the sides in to create a packet
7. turn the packet over, seams down, and place on a parchment covered baking sheet
8. using the back of a knife, make slits in an x pattern across the entire top of the packet, do not cut all the way through the dough though! (you can refrigerate now if preparing ahead of time)
9. brush the egg wash across the top of the packet and bake at 425 degrees for 30 minutes or until pastry is golden and salmon is done
10. use a serrated knife to cut into individual portions and serve immediately!

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