Salmon en Croute

Salmon en Croute

Turn this elegant entrée into a romantic Valentine’s dinner or impress company with your artisan flair.

1 tablespoon oil

1/2 package 11-ounces baby spinach

Salt & pepper

1 egg

1 sheet frozen puff pastry, thawed

4 small skinless salmon fillets

In a large skillet, heat the oil and sauté the spinach until slightly wilted. (You may need to work the spinach in batches based on the skillet size.) Season the sautéed spinach with salt and pepper.  In a small bowl, beat the egg with 1 tablespoon of water.  Unfold 1 sheet of the pastry on a lightly floured surface.  Cut the sheet into four squares.  Spoon the spinach on to each square and top with the salmon fillet.  Sprinkle with salt and pepper.  Brush the edges of the pastry with the egg mixture.  Fold each corner to the center on top of the salmon and seal the edges securely.  Place seam side down on to a baking sheet lined with parchment paper.  You can add any extra cut out pastry for a decorative effect.  Brush each salmon bundle with the egg mixture.  Bake the Salmon en Croute in a 350 oven for 40-45 minutes or until golden brown.  Serves 4