Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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Easy Salmon in Puff Pastry

May 16, 2017

 

This is a great dish to make ahead and then bake in the oven when you are ready. These are especially nice when you are having guests for dinner. The flavors of the mushrooms and the fresh basil really blend well. I use salmon but any mild fish would be great to use. This would pair beautifully with some grilled vegetables (served at room temp) or a simple salad. This is truly an easy recipe.

 

Ingredients: (Serves 2)

 

4 oz. mushrooms, roughly chopped

1/2 small shallot, roughly chopped

1 clove of garlic, roughly chopped

4 fresh basil leaves

2 4-6 oz portions of salmon (skin removed)

Puff Pastry (thaw 1 sheet for 2-4 servings, leftover pastry may be frozen again for future use. Be sure to wrap it tightly in plastic, then foil to freeze.) 

S & P

Olive Oil

1 egg beaten with 1 T water

mini prep or blender

 

Begin by heating 1 T of olive oil over medium heat  in a small saute pan. Once hot add the mushrooms, shallots and garlic. Season with a little salt and pepper. Cook until the mushrooms are browned and most of the liquid has evaporated. allow them to cool a little, Then put them in the mini prep and pulse until finely chopped. Set aside.

 

Wash and dry the basil leaves.

 

 

Roll out the puff pastry until it is about 1/8th of an inch thick. Cut in half and then cut each half into 2 sections. Towards one side of each section, put the salmon .Next put half of the mushroom mixture on top of the salmon, patting it down to cover the top. Next put the 2 basil leaves. Now cover it with the puff pastry and turn the ends under. Cut 2 - 3 wholes in the the top and brush with egg wash. Sprinkle with a little pepper and flaky sea salt (or other salt). Place on a tray lined with parchment paper.

 

 

Bake at 400 for 20-25 minutes. If beginning to brown too much, cover lightly with foil. Remove from the oven and allow to rest for 10 minutes.

 

(Make ahead) These may be made ahead and refrigerated up to 2 days before baking. Remember to wrap them tightly with plastic wrap. Remove them from the fridge 30 minutes before baking and brush the tops with egg wash again. They may need a little longer to bake (10 minutes).

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