"A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know." (Jenni Ferrari-Adler)

Monday, May 30, 2011

Salmon en Croute

Hey everyone,
Happy Memorial Day!

I'm still here and trying to get back to blogging. I must confess time management is not my forte and lately i've been rather lethargic.

Just headed back from a refreshing weekend away from the city. The best thing about home no doubt is eating home made food.  I did turn down a steak dinner at Cafe Bizou tonight.. and truth be told, after tasting this Salmon en Croute, I do not regret it even a bit.  And it is so easy to make.....

(Serves 4)
1 sheet of puff pastry (thawed)
1 lb salmon filet (about 1 inch thick)
3 chopped tomatoes ( I used left over canned tomatoes)
1 large garlic clove
1 hand full of basil leaves
2 Tbs of pine nuts
Grated parmesan
salt, pepper
Olive oil
1 Egg beaten

Preheat oven to 350F
Dust the kitchen counter with some flour and gently unfold the pastry on top roll it out till its large enough to cover the salmon filet.
Place salmon in the middle of the dough. Season with salt and pepper to taste. Just over the salmon add chopped tomatoes, garlic, basil leaves, pine nuts, parmesan, salt, pepper, oregano and top it off with a drizzle of olive oil.
Wrap the dough over the salmon, like you would wrap a gift. With a basting brush, coat the dough with one thin layer of beaten egg (do not soak).
Oven bake it for about 30 min ( the clue is the doneness of the puff pastry)
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