• Tuesday, October 24, 2017

Salmon with Kale Pesto

Salmon en Croute with Baby Kale Pesto
January 28, 2014
Ingredients

Salmon en croute:
Puff Pastry (purchase frozen dough)
Flour, dusted, to roll out dough and prevent from sticking
Salmon, 12 oz, skin removed
1 egg, beaten for egg wash
Baby kale pesto

Baby kale pesto:
1 garlic clove, minced
1 tbsp lemon juice
1 oz Marcona almonds
3 oz baby kale, washed, patted dry
6 tbsp Parmesan cheese, grated
1/4 tsp salt
1/4 tsp black pepper
1/4 cup extra virgin olive oil (cold pressed)

Tarragon lemon pan sauce (optional):
4 tbsp butter
1 garlic clove, minced
1 shallot, minced
2 tbsp lemon juice
2 tbsp, tarragon minced
1/4 tsp salt
1/4 tsp black pepper

 

 

Directions

Wrapping the salmon in puff pastry results in a gorgeous presentation that tastes as good as it looks. Baby kale pesto adds a big flavor change to traditional pesto, and an optional pan sauce guarantees additional praises.

Yield: 4 slices

Salmon en croute:
Preheat the oven to 375ºF. Defrost the puff pastry over night or at least 2 hours before assembling salmon. Lightly flour a flat surface and roll out the puff pastry dough in the shape of a rectangle 10 by 12 inches. Trim the dough edges with a sharp knife. Pat dry the salmon filet and cut into 2 equal pieces. In the center of the dough rectangle, lightly brush with 1 teaspoon of baby kale pesto, place 1 salmon filet on top of the pesto. Spread 2 heaping tablespoons of kale pesto on top of the salmon filet. Place the second salmon filet gently on top (do not press down on salmon). Lightly brush the top of the salmon filet with 1 teaspoon of kale pesto. Fold the edges of the dough over the top of the salmon filet and crimp the edges. Brush the salmon package with the egg wash. With the back of a knife make cross hatch lines on top of the pastry.

Place the salmon package on a sheet tray in the center of the preheated oven and cook uncovered for about 25 minutes or until the internal temperature with a thermometer reads 130ºF. Remove salmon from oven and let rest 10–15 minutes. Slice into 4 pieces and serve. Spoon optional tarragon lemon pan sauce along side of salmon.

Baby kale pesto:
Place the garlic clove, lemon juice and Marcona almonds in a food processor, pulse a few times. Add the baby kale, kosher salt and black pepper and process until the mixture is chunky. Gradually add the extra virgin olive oil to the mixture until the pesto is incorporated with the almonds. Wipe down the side of the bowl with a spatula if necessary. Add the Parmesan cheese and pulse until the pesto is almost smooth.

Tarragon lemon pan sauce:
In a sauté pan, on medium high heat, melt 4 tablespoons of butter. Add garlic and shallots; stir until shallots are translucent, about 2 minutes. Add lemon juice, kosher salt and black pepper and heat through about 2 minutes. Incorporate tarragon and heat for about 1 minute. Spoon tarragon sauce next to sliced salmon en croute.

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