Salmon en croute

Salmon wrapped in puff pastry with spinach and mascarpone.

Ingredients

• 1¼ lb Salmon Center Cut Filet, Skin Removed
• 1 Sheet Puff Pastry
• 3 oz Baby Spinach
• 3 Garlic Cloves Minced
• ¼ Yellow Onion Small Diced
• ⅓ cup Mascarpone Cheese
• 2 Tbsp Panko Bread Crumbs
• 2 Tbsp Extra Virgin Olive Oil
• 1 Large Egg Yolk
• 1 tsp Cold Water
• Kosher Salt and Coarse Ground Black Pepper to Taste

Method

1. THAW PASTRY: Remove the box of puff pastry from the freezer and place on the counter at room temperature. Allow 30 minutes to thaw.
2. PREHEAT: Preheat the oven to 425 degrees.
3. COOK ONION: Place a large sauté pan on medium-high heat. When heated, add the extra virgin olive oil. Place the onions in the pan and cook for 10-15 minutes until the onions start to caramelize.
4. ADD GARLIC: Reduce the heat to medium. Add the garlic and cook until fragrant.
5. MAKE FILLING: Add the spinach. Season with kosher salt and black pepper. Cook until completely wilted, stirring frequently. Remove the pan from the heat. Add the mascarpone cheese. Stir until completely melted. Add the panko bread crumbs and stir together.
6. COOL FILLING: Set aside and let mixture cool for 10 minutes.
7. PREPARE PASTRY: Line a sheet pan with parchment paper. Place the puff pastry on the parchment, with the folds placed horizontally.
8. ADD FILLING: Spoon the spinach mixture in the center of the pastry and shape to match the size of the salmon filet.
9. WRAP SALMON: Season both sides of the salmon with kosher salt and black pepper. Place the salmon filet on the spinach mixture. Bring the sides of the pastry up and over the salmon. Pinch the edges to create a seam. Flip the pastry and salmon over so the seam is on the bottom.
10. SEAL: Pinch the 2 edges to make a seam and fold under the pastry dough.
11. EGG WASH: Whisk together the egg yolk and cold water to make an egg wash. Using a pastry brush, apply a thin layer of egg wash to the entire top of the pastry dough.
12. VENT: Use a sharp knife and score the dough 5-6 times across the center of the dough to ensure the steam vents while baking.
13. BAKE: Bake for approximately 22 minutes or until pastry dough is golden brown and the salmon reaches at least 145 degrees F.