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10-12 Portions
Seafood Entrees / En Croûte & Wellingtons
Trim excess fat from 2–2½ lbs. salmon fillet. Cut the fillet in half lengthwise along the lateral line, then cut each half crosswise so the pieces fit neatly onto the puff pastry sheets with enough perimeter to fold and seal completely.
Trim woody ends and peel lower stems of 1 lb. fresh asparagus. Unroll 2 (10x12 inch) puff pastry sheets onto parchment-lined sheet pans. Arrange peeled asparagus spears in the center of each pastry sheet with tips facing the same direction, matching the footprint of the salmon fillets.
Generously coat salmon fillets with prepared RC Creamy Cucumber and Dill Dressing Mix and place directly on top of the asparagus bed. Brush pastry edges with egg wash and fold pastry over to fully encase ingredients (so the salmon is positioned on bottom beneath the seam or inverted once baked).
Brush entire exterior surface of the wrapped pastry with egg wash. Score a decorative crosshatch or lattice design onto the top pastry with a paring knife. Refrigerate for 20 minutes to relax gluten and firm up butter layers.
Bake in a preheated 350°F oven for 25 to 30 minutes until puff pastry is deep golden brown and center of salmon reaches 140°F. Remove from oven and let rest for 10 minutes. Slice into individual portions with a sharp serrated knife and serve over a pool of warm Wild Mushroom Cream Sauce.
Moisture Barrier Advantage: Coating the salmon generously with prepared RC Creamy Cucumber and Dill Dressing Mix provides an internal moisture barrier that keeps the fish incredibly tender while steam-infusing cucumber and dill aromatics throughout the pastry.
Crispy Pastry Tip: Chilling the assembled en croûte for 20 minutes prior to baking is crucial—it solidifies the pastry butter layers to deliver maximum rise and prevents soggy bottoms.
Sauce Complement: Pairing with Wild Mushroom Cream Sauce creates an earthy, rich foundation that contrasts beautifully with the fresh dill and tender asparagus.
