I've discovered the ease of taking a favorite dish and wrapping it in puff pastry, be it a nice steak or salmon. The presentation is fun and beautiful for those times you just want to do something a little special. For this recipe I took my favorite salmon topping and then topped that with blanched asparagus.
Ingredients:
- 4 garlic cloves, crushed
- 1/4 c fresh parsley, chopped fine
- 2 Tbsp fresh basil, chopped fine
- 3 sundried tomatoes (packed in oil) drained and chopped fine (about 1/3 cup, chopped)
- 3/4 tsp salt
- 1/4 c olive oil
- 1 (2-3 lb) skinless salmon fillet
- 1 lb asparagus
- 1 tsp salt, boiling water and ice water for blanching
- 1 pkg puff pastry (frozen)
- 1 egg for egg wash
- sesame seeds (optional)
Method:
- Combine garlic, parsley, basil, sundried tomatoes, salt, and olive oil. Set aside.
- Fill a large pot with a few inches of water and bring to boil with about a tsp of salt. Break off ends of asparagus, where they break naturally- about 1 1/2 inches from the bottom. Place in boiling water. Bring water to boil again and remove asparagus to ice water.
- Roll out both pieces of puff pastry so that overlapped and combined they are a little longer than the filet and wide enough to wrap over the top, overlapping. (about 20 x 15 inches) You can overlap to combine the two pieces part way through rolling or at the end. Brush with beaten egg.
- Place salmon fillet in the center, along the length of the pastry.
- Cover with sundried tomato topping, then lay the cooled asparagus on top lengthwise.
- Cut strips along the sides of the puff pastry - about 3 inches long.
- Beginning on one side bring up a strip, pulling tight, then pull up a strip from the other side to criss-cross over the fish and overlap. Repeat to make a braided look. Pull up ends and tuck in. It's okay to have some natural steam vents.
- Brush with the remaining egg wash and sprinkle with sesame seeds. Carefully place on parchment paper lined baking pan. Can be refrigerated at this point until 40 minutes before serving.
- Bake at 400 F for about 30 - 40 minutes, until crust is golden and fish is at 145 F. Serves 6 - 8
