Roasted Salmon en Croute

Instructions

• Step 1: Preheat recteq to 425°.
• Step 2: Cut a rectangle of the puff pastry about 1 inch larger than the filet of salmon. Place on a large Roasting Rack.
• Step 3: Brush the outside of the puff pastry with the egg wash, then using the scraps of the puff pastry cut strips of dough about 1/2 inch wide to build of the sides of the puff pastry, add egg wash each layer to "glue" the pastry together.
• Step 4: Add 1/4 cup of the spinach filling to the bottom of the puff pastry, season the salmon with the Chef Greg's 4 Letter Rub and Colden's Freakin' Greek, add to the middle of the puff pastry.
• Step 5: Cut the tomatoes in 1/4, slice the shallots 1/4 inch thick, and toss in olive oil, Chef Greg's 4 Letter Rub, and Colden's Freakin' Greek Rub. Add to a small roasting rack and place on the recteq for 5 minutes.
• Step 6: Add the salmon to the recteq and cook for about 22-25 minutes until the pastry is golden brown and the salmon is cooked to an internal temp of 125°.
• Step 7: Add the salmon pastry to a dish, top off with the roasted tomato mixture, and garnish with parmesan cheese and balsamic glaze.