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Salmon in Puff Pastry with Leeks and Spinach

Recipe: Salmon in Puff Pastry with Leeks and Spinach

Remarks:

    This is a fabulous salmon recipe. It's a take-off of a recipe I found in a magazine about a year ago. I "Zolafied" it to make it easier. It's just a lovely, homey, yet fancy way to eat salmon. Very French. Bon appétit!

Servings:
Serves 6

Ingredients:

    4 tomatoes, sliced
    Olive oil (spray and bottled)
    Salt and pepper
    2 Tbl capers, drained and rinsed
    1 large leek, sliced (White part and light green part only. Rinse thoroughly)
    1 handful pre-cleaned baby spinach (approx 1-1/2 cups)
    1 Tbl Italian herbs, dried
    1 sheet frozen puff pastry, thawed
    3 Tbl Italian bread crumbs
    1 salmon filet 8 to 10 inches long, trimmed (no skin top or bottom)
    1 egg, lightly beaten

Instructions:

    Spray a cookie sheet with the olive oil. Put on your sliced tomatoes and spray with olive oil again. Sprinkle on salt and pepper to taste. Roast in your oven at 400 degrees for 15 minutes. Take them out and chop them on a cutting board and then put them in a bowl. Add the capers.

    In a sauté pan, put in a tablespoon of olive oil and your leeks. Cook the leeks on Medium until loosened and slippery. This should take about five minutes. Add the Italian herbs. Add the spinach and toss the mixture around until the spinach is wilted. You don't have to totally cook the spinach but, if you overdo it at this point, it's okay. Don't worry. Combine this mixture with your tomatoes and capers. Stir to mix.

    Unfold your puff pastry. On a lightly floured surface roll out your puff pastry until it's slightly longer than your salmon and three times as wide. It should be shaped like the original only spread out a few inches on each side now. Still a rectangle.

    Sprinkle the breadcrumbs down the middle the long way. Carefully lift the pastry and put it on a greased cookie sheet. Spread half of your veggie mixture over the top of the breadcrumbs. Now lay your salmon the long way on top. Spread the rest of the veggies on top of the salmon. If there's extra puff pastry at the top and bottom, fold it up toward the salmon. The pastry can overlap the salmon a couple of inches. If there's even more than that because you over-rolled your puff pastry, cut off the excess from the top and bottom.

    Now take a sharp knife and slice crosswise about one-half to one inch apart, perpendicular to the salmon, across the puff pastry that extends from each SIDE of the salmon. You are cutting strips but leaving them attached to the main piece of puff pastry with the salmon on it. Make your slices on both sides. When you are finished, grab one strip at the top from each side and pull them up like you're going to tie shoestrings on top of your salmon. Cross the two strips over and twist. Then lay the twist and the two extra flaps onto the salmon. Do this with each pair of strips until the whole salmon is sort of braided on top. You'll see your veggie bits through what look like vent holes. Brush the whole salmon creation with the lightly beaten egg. Now bake in the oven for 25 minutes at 400 degrees until the puff pastry is lightly puffed and golden. Pretty, isn't it?

Serving Suggestions:

    You'll make 2- to 3-inch slices across the salmon as your servings. Serve with a simple salad on the same plate for a light meal, or add pasta or potatoes for a larger meal.

Enjoy!

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