Salmon en Croute

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 470.7
  • Total Fat: 23.3 g
  • Cholesterol: 279.8 mg
  • Sodium: 363.6 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 50.5 g

View full nutritional breakdown of Salmon en Croute calories by ingredient


taken from Rachel Ray's website, very good taken from Rachel Ray's website, very good
Number of Servings: 4


    2 tablespoons extra virgin olive oil (EVOO), divided
    1 small onion, chopped
    1/2 pound button mushrooms and stems, wiped and chopped
    Salt and black pepper, to taste
    2 tablespoons dill, chopped
    1/4 cup flat leaf parsley leaves (a generous handful), chopped
    Juice of 1/2 lemon
    1 tablespoon Dijon mustard (optional)
    2 hard boiled eggs, chopped (you can pick them up at the salad bar at your grocery store)
    4 6-ounce salmon fillets, skin removed
    2 11-inch by 17-inch sheets frozen puff pastry, defrosted but still cold
    1 egg, beaten with a splash of water


Pre-heat the oven to 425˚F.

Heat one tablespoon EVOO, a turn of the pan, in a medium nonstick skillet over medium-high heat. Add onion and mushrooms to hot EVOO. Season with salt and pepper and sauté for 6-7 minutes, or until the mushrooms are tender and onions softened.

Remove from heat and add to a medium size mixing bowl. Add dill, parsley, lemon juice, mustard, hard boiled eggs, salt and pepper. Mix to combine.

While mushrooms cook, heat remaining 1 tablespoon EVOO in a skillet over medium-high heat. Season salmon with salt and pepper and sear for 2 minutes on each side. Remove skillet from the heat.

Lay the puff pastry sheets out on the counter. If the dough is more than about 1/8-inch thick, give it a gentle roll with a flowered rolling pin. Cut each sheet in half across. Onto each rectangle of dough, place a quarter of the mushroom mixture and top with salmon. Starting with the corners, wrap dough over the salmon, creating a package. Trim excess dough and seal with the egg wash using a pastry brush. Leftover dough bits can be used to decorate the top of the packages.

Place the packages sealed-side down on a nonstick cookie sheet and make small slit in the tops to let steam escape. Brush with a light coating of the egg wash to give it a nice sheen. Bake 12-15 minutes or until golden brown.

While salmon bakes, bring 1 inch of water to a simmer, salt it and add your vegetable of choice and cook until tender, but still bright green.

Serve packets immediately with vegetable of choice alongside.

Number of Servings: 4

Recipe submitted by SparkPeople user BLONDE281.