TrapperJohn
08-02-2009, 11:56 AM
Our Coho went straight from the 200-foot marker to our St Helens galley and into this recipe. OMG you have got to experience this - it was borderline decadent!
Ingredients
1 pound salmon fillet, cut into 4 pieces
2 teaspoons lemon juice
2 tablespoons butter OR margarine
2 cups sliced mushrooms
2 green onions, chopped
1/2 package Pepperidge FarmŽ Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
Dilled Cream Sauce
Directions
SEASON salmon with salt and pepper if desired. Sprinkle with lemon juice. Melt butter in skillet. Add salmon and cook 5 min. or until done. Remove salmon.
ADD mushrooms and onions and cook until tender and liquid evaporates. Cover and refrigerate salmon and mushroom mixture at least 1 hr. or until cooled. (Salmon and mushroom mixture can be refrigerated up to 24 hr.)
THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spoon mushroom mixture in center of each. Remove skin from salmon and place on top. Brush edges of squares with egg mixture. Fold each corner to center on top of salmon and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.
BAKE 25 min. or until golden. Serve with Dilled Cream Sauce.
TIP: Dilled Cream Sauce: Mix 3/4 cup sour cream, 1 tbsp. Dijon mustard and 1 tbsp. chopped fresh dill weed or 1 tsp. dried dill weed (crushed). Makes 3/4 cup.
Ms Trapper John's advice: Mare says to use the bake cycle time as a guide and watch for the golden brown part first. on the other hand we don't want to overcook the fish, so be attentive here.)
Thaw Time: 30 minutes
Bake Time: 25 minutes
Prep Time: 20 minutes
Chill Time: 60 minutes
Serves: 4
(Courtesy of Pepperidge Farms. Subsitute any puff pastry including your own homemade if you have the time and feel adventurous.)
Ingredients
1 pound salmon fillet, cut into 4 pieces
2 teaspoons lemon juice
2 tablespoons butter OR margarine
2 cups sliced mushrooms
2 green onions, chopped
1/2 package Pepperidge FarmŽ Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
Dilled Cream Sauce
Directions
SEASON salmon with salt and pepper if desired. Sprinkle with lemon juice. Melt butter in skillet. Add salmon and cook 5 min. or until done. Remove salmon.
ADD mushrooms and onions and cook until tender and liquid evaporates. Cover and refrigerate salmon and mushroom mixture at least 1 hr. or until cooled. (Salmon and mushroom mixture can be refrigerated up to 24 hr.)
THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spoon mushroom mixture in center of each. Remove skin from salmon and place on top. Brush edges of squares with egg mixture. Fold each corner to center on top of salmon and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.
BAKE 25 min. or until golden. Serve with Dilled Cream Sauce.
TIP: Dilled Cream Sauce: Mix 3/4 cup sour cream, 1 tbsp. Dijon mustard and 1 tbsp. chopped fresh dill weed or 1 tsp. dried dill weed (crushed). Makes 3/4 cup.
Ms Trapper John's advice: Mare says to use the bake cycle time as a guide and watch for the golden brown part first. on the other hand we don't want to overcook the fish, so be attentive here.)
Thaw Time: 30 minutes
Bake Time: 25 minutes
Prep Time: 20 minutes
Chill Time: 60 minutes
Serves: 4
(Courtesy of Pepperidge Farms. Subsitute any puff pastry including your own homemade if you have the time and feel adventurous.)