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Salmon and Asparagus Baked in Puff Pastry

Serves: 10- 12 portions

Ingredients

  • 2- 2½ lb. whole salmon filet skin and pin bones removed
  • 1 lb. fresh asparagus, stems trimmed and peeled
  • 1 pint Creamy Cucumber and Dill Dressing Mix
  • 2 10 x 12 sheet puff pastry
  • egg wash
  • For the Wild Mushroom Cream Sauce
  • 2 oz. clarified butter
  • 2 tbsp. shallots, minced
  • 1 tsp. fresh garlic, minced
  • 1½ lbs. fresh mixed wild mushrooms
  • 2 oz. dry sherry
  • 2 qts. Unseasoned Cream Sauce Mix or
  • Seasoned Cream Soup Mix
  • 1 Tbsp. dry No Added MSG Mushroom Base

Instructions

  1. 1 For the Salmon
  2. 2 Trim any excess fat from salmon filets.
  3. 3 Cut salmon filet in half along lateral line.
  4. 4 Cut each in half again so they fit together on the puff pastry sheets leaving room to fold pastry around them completely.
  5. 5 Trim asparagus and peel stems.
  6. 6 Place puff pastry on parchment paper lined sheet pan.
  7. 7 Place peeled asparagus in center of puff pastry with tips facing the same direction, taking up the same space as the salmon filets will.
  8. 8 Coat the salmon filets with prepared RC Creamy Cucumber Dill Dressing Mix and place on top of asparagus.
  9. 9 Brush edge of puff pastry with egg wash and fold puff pastry over to encase all the ingredients.
  10. 10 The salmon filet should be on the bottom of the folded puff pastry.
  11. 11 Brush the entire surface of the salmon stuffed puff pastry with egg wash and then make a design of your choice on the puff pastry.
  12. 12 Refrigerate for 20 minutes then bake in a 350°F oven until the center of the salmon reaches 140°F and the puff pastry is a golden brown.
  13. 13 Let it rest for 10 minutes then slice to portion and plate over Wild Mushroom Cream Sauce.
  14. 14 For the Wild Mushroom Cream Sauce
  15. 15 In a sauce pan heat the clarified butter and add shallots, sauté until just transparent.
  16. 16 Add garlic and sauté until golden brown and add cleaned mixed wild mushrooms.
  17. 17 Sauté the mixture until dry and add sherry wine.
  18. 18 Reduce the sherry by half the volume and add prepared RC Unseasoned Cream Sauce Mix or RC Seasoned Cream Soup Mix and dry RC no added MSG Mushroom Base.
  19. 19 Simmer mixture for 10-15 minutes and adjust seasoning if needed.
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