Difficulty: Intermediate
Seafood
Roasted Salmon en Croute
Chef Greg
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Intermediate
It's not all about the pulled pork and steaks! This delicate and delicious Roasted Salmon en Croute recipe takes your backyard grill to 5-star chef status.
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.
Ingredients
Serving Sizes
- 2 Salmon Filets , 4oz
- 1 Puff Pastry Sheet
- 2 Eggs
- 1/2 cup(s) Spinach & Artichoke Dip
- 1 teaspoon(s) Chef Greg's 4 Letter Rub
- 1 teaspoon(s) Colden's Freakin Greek Rub
- 10 Campari Tomatoes
- 1 Large Shallots
- 2 tablespoon(s) Olive Oil
- 2 tablespoon(s) Parmesan Cheese
- 1 teaspoon(s) Balsamic Glaze
Tools Needed
- Small Pan with Roasting Rack
- Large Pan with Roasting Rack
- Serving Dish
- Colden's Freakin' Greek
- Chef Greg's 4 Letter Rub
- 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.
Chef Pairings
Add Roasted Brussels Sprouts and Smoked Scalloped Potatoes for a truly aesthetic tablescape.