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.