Salmon, Spinach and Cheese en Croûte
Suggested Lunch or Light Dinner Menu
Salmon, Spinach and Cheese en Croûte
Foodie Lit
Salmon with Spinach and Cheese en Croûte is not only delicious and a great presentation but super easy to make.
This dish will impress anyone at your table! Serve warm for a special dinner and cold for lunch the next day. With the salmon, cheese and spinach, it’s an entire meal in one. The salmon is delicate, the cheese creamy and the spinach nice and garlicy.
Should you like a more substantial spread, I’ve included links to soup, salad and dessert to complement the salmon. Use any part or all the menu. It’s a winner.
Recipe is below.
Salmon, Spinach and Cheese en Croûte
Serves 6 as a main course, 8-10 as an appetizer
1 sheet frozen Puff Pastry
3/4 pound salmon, skin removed
1 teaspoon melted butter
Filling:
4 green onions, green included, minced
1 garlic clove, minced
4 ounces chopped spinach, if frozen, defrosted,
if fresh steamed and both well drained
1/2 cup (4 ounces) Allouette or Boursin cheese
Egg Wash
1 egg
1 tablespoon water
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Defrost puff pastry.
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Remove skin from salmon. Pat totally dry.
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In a small bowl, mix green onions, garlic and spinach. Set aside.
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Preheat oven to 400 F.
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Roll out puff pastry to 10” x 12”. Adjust size of pastry to fit the size of the salmon fillet. Brush top of pastry with melted butter. Place salmon on top, the skin side on pastry.
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Spoon cheese on top, smoothing gently with spoon or fork. Spread spinach mixture on top, patting to make it even.
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With a sharp knife or pizza cutter, cut diagonal slits, 1/2" inch apart on either side of the salmon. Fold the strips alternately on top of the salmon and spinach mixture. Fold edges on end and pinch to seal. Brush with egg wash.
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Bake for 20 minutes or until the pastry is golden. Remove and cool for 10 minutes before serving. You may serve warm or room temperature. Refrigerate if you will not serve within a half an hour.
Expandthetable suggestions
Dairy Free: Use non-dairy margarine in place of butter. Use non-dairy cheese spread or make a non-dairy white sauce combined with the spinach mixture instead.
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The Inquisition carefully recorded its arrests, tortures and auto da fé’s, burning at the stake, of the Catholic Church's heretics. In their records over hundreds of years and in many countries, Diego Lopes' story was unique. The Church and witnesses recorded that Diego, brought to the stake in Coimbe, Portugal, simply disappeared. The Church attributed Diego’s vanishing to the Devil. Thousands of witnesses declared it a miracle, the Jews among them. God had rescued His own.
Martin Elsant was intrigued, and in his historical novel, Acts of Faith, created his own theory. Like Houdini in Martin’s view, Diego was a very successful escape artist. Now I was intrigued.
