Another dish for Ragan and Jason’s Brunch and Gift Opening they day after their Wedding
Day five of rain in Edmonton, today. Mosquitoes are dancing about the grasses during the periodic reprieves thirsting for their next victim. There are clouds of them everywhere. But, last week, it was hot-hot-hot and so sunny that the photo above is almost an x-ray! It is not photo shopped! This is another dish I prepared for the day after the wedding gift opening brunch. Salmon for breakfast? my mom asked. No. Salmon for brunch, I answered her. Perfect for brunch, I thought. Not local. But, Canadian. Mara Jernigan, our national slow food convivium leader would say, “Valerie, don’t go there. Local is local.” And I would then say, “…and a wedding is a wedding.” There is nothing like Atlantic Salmon. I have done a complete salmon tasting finding every kind I could find, and at that time there were seven of them, cooked them all the same, and then tasted: the Atlantic was it. By a long shot. And, the bride loves salmon. So, salmon was on the menu!
I got the idea from Laura Caulder, but did mine differently: with the Lemon Dill Garlic Sauce. Yum. Puff pastry sheets rolled bound together to fit the tray.
A beautiful fillet of salmon perched on top.
Laura cut off the tips of the asparagus and served them along side this dish. I “should have” done that, and will, next time. You don’t notice them there. Also, then, the pencils can be aligned without overlap, perfectly.
I blanched mine. Again, I would not do that next time, but must say that the dish was still delicious and the asparagus did not appear over cooked. However, do not blanche the asparagus pencils. Do layer them atop the fillet.
Prepare the top pastry.
Oh-oh. Something is missing here. Can you see what I forgot?
Yup! Do not forget the sauce. Slather is everywhere, thickly, over the asparagus.
Then roll the top pastry over it, folding back the sides to push the pencils up and onto the fillet and secure the top pastry with the bottom using a bit of egg as glue.
Do you see how the top pastry is pushed back into the fillet to hold the asparagus firmly in place in the first photo below. The, the bottom pastry is folded over and rolled or fluted.
I did a rustic rolled edge, then brushed the entire croûte with the egg wash.
Believe it or not, at this point, I froze it. Out of desperation… and a belief that it would actually bake beautifully after it thawed. I was right. Now, I wouldn’t do a side by side comparison, as I know it would be better baked and eaten fresh. Everything is. However, I was very, very pleased with the result!
It is just unfortunate that I made two of these and had much to much food at this brunch. Everything would and could keep, but this; however, the guests were all too willing to take packages of this home with them!
Salmon en Croute with Lemon Garlic Cream and Asparagus Recipe
Ingredients for the Salmon:
- 1 salmon filet, about 1-1/2 pounds/750 g (mine was much bigger)
- 1 pound asparagus, trimmed, tips removed (I used more)
- 1 egg for the egg wash
- Lemon Garlic Cream (recipe follows)
- 1 pound sheet puff pastry (2 sheets) (I used double)
- Salt and pepper
Ingredients for the Lemon Garlic Cream Sauce:
- 1 1/2 cups real (homemade) mayonnaise
- zest of one lemon
- juice of one lemon (approximately 4 tablespoons)
- 1/4 cup fresh flat leafed parsley leaves, finely shredded
- 2-3 large cloves of garlic, minced
- 1 teaspoon of salt
Instructions for the Lemon Garlic Cream Sauce:
- Mix all ingredients together; set aside
Instructions for the Salmon:
- Skin and bone the salmon and set aside; pre-heat oven to 450°F\230°C
- Save the asparagus tips to poach or steam for garnishing the plate when serving
- Ensure all asparagus “pencils are the same length
- Roll out the puff pastry, and bind the sheets together, as necessary
- Lay the puff on a damp baking sheet with the long edge facing you; place the salmon on the pastry; season with salt and pepper
- Lay the raw stems of asparagus on top of the salmon, horizontally, like pencils, end to end, until the salmon is completely covered
- Spread the Lemon Garlic Cream over the asparagus, generously
- Prepare the top pastry, sealing two sheets together as necessary
- Brush the margins of the bottom puff surrounding the fish with the egg wash; lay the top pastry over the salmon and press the edges close to the salmon to seal, pushing the asparagus snuggly in place close to the salmon
- Fold the bottom pastry over the top pastry, first painted with the egg wash for glue, and crimp or roll the edges or ress with the tines of a fork
- Make two or three slits in the top to allow steam to escape; brush all over with the egg-wash glaze and bake until puffed up and golden brown, about 20 minutes for this size, and 30 minutes for the size I made
- While baking, poach the tips, cool in an ice bath, and then garnish on each serving plate a top an extra dollop of the sauce
- Remove from the oven and let cool five minutes before slicing to serve; this dish is also good at room temperature
One of the first dinner parties where I planned the menu had salmon en croute with asparagus or salmon coulibiac which is similar only with egg. It looks like the celebration was a feast but I would expect no less at the Canadian Foodie household:D
Valerie, I will disagree and say that Pacific salmon is better, especially when its freshly caught by my husband and his brother and cooked the same day 🙂 We catch and freeze our salmon from the Skeena at Terrace, and I think that would be pretty local wouldn’t it?
I always think its a real shame that a lot of Canadian salmon is exported, and is almost hideously priced in supermarkets… I wish there was a way we could buy fish directly from the suppliers and cut those middlemen out.
I love salmon en croute and I make it for Christmas and Easter as my husband and daughter don’t eat meat, so its their dinner. I use lemon and herb butter to crust the salmon and it keeps the salmon beautifully moist. I do love the look of yours and will definitely have to try it out. Thank you for sharing!
Whatever salmon you put in thus looks absolutely delicious Valerie. I love a good salmon en croute but my oven seems to slowly start dying on us so not sure if I should attempt something like this just yet…
I am so completely impressed. I love salmon en croute, but i always buy it. I never would have dreamed of trying to make it myself, except now that I see what an amazing job you’ve done, absolutely incredible!!!
*kisses* HH
Valerie, that is completely gorgeous! And doable, too. Thanks showing us the how-to!
Hi Valerie,
Congratulations on your daughter’s wedding!
I m so hungry just by looking at this salmon with greens in a pocket.Perfect recipe for summer dinners.I always love how much effort you put of taking pictures of each step.Makes the recipe look so doable.That sauce looks bursting with flavor- garlic & citrus is always a great great combo!
Love everything
Tanvi
I’m almost jealous of your rain. Almost.
This looks amazing, yet so simple, Valerie – love it! That piece of salmon looked beautiful. I’d probably be tempted to cut off a portion to eat sashimi style. Anything with pastry and seafood and I’m all there. The colours and textures blend together beautifully. Another lovely dish for the brunch. I’d sure be lining up to take some of this home with me.
Hope all the wedding excitement has settle down now and that you can fully relax and enjoy. I’m so sick of all this rain we’ve been getting. Not to mention, those pesky blood sucking mosquitoes that seem to be multiplying like crazy this summer. Hope all is going well!
XOXO
LeQuan
This is delicious salmon heaven!
What a beautiful dish! Can you cater my wedding brunch, too? 😉
Val, your awesome, mom used to make this, so delish. I used to be crazy for salmon, and asparagus, but for some reason I have overloaded on it. Think I could be swayed with this dish though. Yummo!
That is so gorgeous. It reminds me of the Russian salmon dish with rice and mushrooms.
Valerie, this a beautiful dish to serve for a wedding brunch. I know everyone enjoyed it.
As for mosquitoes? You have not experienced mosquitoes unless you live in the southern U.S. They are vicious. 🙂
Velva
Valerie a simple preparation, but with stunning results. Oh mosquitoes are horrible little creatures, I was hoping for rain this week, but no.
bonnie
That is beautiful; it reminds me of the koulibiac my mother used to make once a year, to great effect!
This is absolutely fabulous! What a great brunch idea! And I do like that you were able to freeze it as many times I have several dishes to make and knowing that this could be made ahead is wonderfult to me!
Hello, I am new to your blog and just wanted to let you know that is the loveliest salmon dish I have ever seen. Thank you for showing the procedure.
This is an impressive way to present salmon. Absolutely beautiful!
Valerie, this is drop-dead gorgeous! I have been planning on making more homemade puff pastry and this is going to inspire my one savory dish I try and make. Absolutely fabulous! I want two of these to be made and served next year when we have a party for our 25th. Can you?