Best 10 Baked Salmon In Puff Pastry With Cremini Mushroom Duxelle Recipes

SALMON COULIBIAC

Steps:

• For the court bouillon: Add the mushrooms, wine, bay leaves, thyme, onions and 1 quart water to a saucepan. Bring to a simmer, then reduce the heat to medium-low and continue simmering about 1 hour. Strain.
• For the salmon: Place a flameproof roasting pan over medium-high heat. Add the court bouillon and bring to a simmer. Add the salmon, skin-side up. Turn heat to low and bring to a slow simmer. Cook for 5 minutes per inch, measuring the thickest part of the salmon, about 10 to 15 minutes total. The salmon should be cooked to rare (a thin knife can be inserted into the center with slight resistance); keep in mind the salmon will cook a second time later in the recipe. Remove from the poaching liquid and let cool slightly. Break the salmon up into chunks and place in a bowl. Discard the skin and set aside.
• For the mushroom duxelles: Add the shallots to a food processor and pulse to chop. Add the mushrooms and continue pulsing until a rough puree forms.
• Add the butter to a medium skillet over medium heat and cook until foaming. Add the shallot and mushroom puree and cook until the mushrooms have released their liquid, 6 to 7 minutes. Add the cream and continue cooking until incorporated. Season to taste with salt and pepper. Set aside.
• For the spinach: Add the butter to a medium skillet over medium heat until foaming, then add the onions. Saute until translucent, 4 to 5 minutes. Add the spinach and toss and saute until just wilted, 1 to 2 minutes. Season to taste with salt and pepper. Set aside.
• For the crepes: Whisk together the eggs, butter and heavy cream in a large bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
• Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1/2 cup). Spread around the pan to completely cover the bottom. Cook until the top is dry and the edges begin to curl up, around 1 minute. Flip and cook another minute, then remove the crepe to a sheet pan and repeat to make additional crepes, using all the batter.
• To assemble: Preheat the oven to 400 degrees F.
• Line a large roasting pan or rimmed baking sheet with parchment paper. Lay a thawed sheet of puff pastry on the bottom. Cover the puff pastry with 3 crepes, overlapping a bit. Add half of the cooked spinach followed by half of the salmon, leaving a slight border of puff pastry and crepes around the edges. Make a furrow in the middle of the salmon running the length of the pan, then add the duxelles. Top with the remaining salmon and spinach, in even layers. Cover everything with more crepes, overlapping a bit. Top with the remaining puff pastry sheet. Crimp the edges together to seal. Whisk the egg together with a tablespoon of water in a small bowl. Brush over the top. Brush the melted butter over the egg wash. Using a sharp knife, score the top in a cross-hatch pattern to release steam as it bakes. Bake until golden brown, about 45 minutes.
• For the beurre blanc: Cook the white wine, champagne vinegar and shallots in a heavy nonreactive saucepan over medium heat to a glaze, about 10 minutes. Add the cream and bring to a simmer. Add the butter 1 tablespoon at a time, whisking until each piece is absorbed before adding the next piece. Season with salt and pepper. Reduce the heat to a bare simmer and keep warm.
• For the rice pilaf: Add the butter, onion, a good pinch of salt and a few grinds of black pepper to a saucepan over medium heat. Add the wild rice and cook for 5 minutes. Add 2 cups cold water and bring to boil. Cover, reduce to a simmer and cook for 25 minutes. Let cool in the pan.
• For the creme fraiche: Mix the creme fraiche and caviar together in a small bowl. Set aside.
• Slice the coulibiac into 2- to 3-inch pieces. Drizzle with the beurre blanc. Serve with the creme fraiche and rice in bowls on the side.

SALMON PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Combine smoked salmon, feta cheese, black pepper and garlic.
• Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)
• Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.

PUFF PASTRY SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
• Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.

SALMON PUFF

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. , Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving.

SALMON MANICOTTI RECIPE - (5/5)

Steps:

• Drain and flake salmon, reserve liquid. In a bowl, combine salmon, cottage cheese, eggs, onion, parsley, and dill weed. Gently stuff manicotti with salmon mixture. Set aside. In a saucepan, melt butter, stir in flour and salt. Add milk to reserved salmon liquid to equal 1 ½ cups. Stir into flour mixture. Cook over medium heat until thickened. Stir in 1 c Monterey Jack cheese. Pour ½ of the sauce into a 3 qt baking dish. Arrange filled shells over sauce. Top with remaining sauce. Sprinkle with remaining Jack cheese and Parmesan. Bake at 375 for 15 minutes. Uncover and bake 10 minutes longer until cheese is bubbly and lightly browned.

BAKED SALMON IN PUFF PASTRY WITH CREMINI MUSHROOM DUXELLE RECIPE - (4.4/5)

Steps:

• Duxelles: Rinse and thoroughly pat dry cremini mushrooms before using a food processor or sharp knife to finely mince. Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates. Add white wine, thyme and salt. Simmer for an additional 5 to 7 minutes. Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup. Note: I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400°F for about 10 to 12 minutes. Elegant yet easy to prepare, salmon wellington makes a lovely entrée for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked. Wellington: Cut puff pastry into four equal 5-inch x 8-inch (13-centimeters x 20-centimeters) sheets. Approximate measurements are suitable. Spread 1/4 cup mushroom duxelle evenly onto each sheet of puff pastry, leaving a 1/2-inch (1 centimeter) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt. Fold up edges in a lengthwise and press puff pastry together to seal a seam across the center of the salmon fillet. Flip pastry over so that seam is hidden and gently press the sides together to close. Note: I brushed an egg wash over each wellington, to give a lovely golden color to the pastry. Bake salmon wellington at 400°F (205°C) for 15 minutes. Lower heat to 325°F (165°C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown. If using previously frozen salmon, allow fillets to completely thaw before assembling the salmon puff-pastry. Note: These can also be frozen, and then baked for a little extra time. I also tested reheating one of these, after they were baked, in a conventional oven (do not microwave), and they turned out just fine!

SALMON WELLINGTON

Steps:

• Drizzle the salmon with the lemon juice. Heat the butter in a 10-inch skillet over medium-high heat. Add the salmon and cook for 5 minutes or until it flakes easily when tested with a fork, turning the salmon over once halfway through cooking. Remove the salmon from the skillet.
• Add the mushrooms and onions to the skillet and cook until they're tender and any liquid is evaporated, stirring often. Remove the mushroom mixture from the skillet. Cover and refrigerate the salmon and the mushroom mixture for 1 hour or until chilled.
• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Carefully remove the skin from the salmon.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Spoon the mushroom mixture in the center of the pastry squares. Top each with 1 salmon piece. Brush the edges of the pastry with the egg mixture. Fold the corners of the pastry up over the salmon and press to seal. Place seam-side down onto a baking sheet. Brush with the egg mixture.
• Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with the Dilled Cream Sauce (recipe below).
• Dilled Cream Sauce: Stir 3/4 cup sour cream, 1 tablespoon Dijon-style mustard and 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed, crushed, in a small bowl until the mixture is smooth.
• Make-Ahead: The cooked salmon and the mushroom mixture can be refrigerated for up to 24 hours.

WASABI & HONEY GLAZED SALMON RECIPE - (5/5)

Steps:

• SAUCE: In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.) Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes (mine took closer to 10 minutes). Remove from the heat. My adaption to this recipe is that I prefer to sear and roast salmon in an oven-proof skillet. Preheat oven to 425°F. Lightly coat an oven-proof skillet with olive oil and heat on medium-high. Season the salmon with a little kosher salt & fresh cracked pepper. When the oil begins to shimmer, and just starts to smoke, add the salmon, skin side up. Sear, without moving it around for 3 to 4 minutes. Turn the salmon over, skin side down. Brush some of the glaze onto the salmon and then place the skillet of salmon into the oven for about 4 minutes. Spoon the remainder of the sauce over the salmon and serve hot.

SALMON WELLINGTONS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the garlic, shallots and mushrooms in a food processor and pulse to chop finely.
• Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the white wine; reduce over high heat until the mixture is dry. Off the heat, stir in creme fraiche, Dijon and salt and pepper to taste. Set aside to cool slightly.
• Sprinkle the salmon fillets with salt and pepper on both sides. Set aside.
• On a lightly floured work surface, roll 1 sheet of the puff pastry into a 12-by-8-inch rectangle, and then cut into quarters. Place a small stack of spinach leaves on the short side of two of the quarters. Top with a salmon fillet and about 2 tablespoons of the mushroom mixture. Brush the pastry edges lightly with egg wash, top with the remaining quarters and crimp the edges. Place the packages on the prepared baking sheet. Repeat with remaining puff pastry sheets and ingredients.
• Brush the tops of the Wellingtons with egg wash, and cut vents with the tip of a sharp knife.
• Bake until puffed and golden, about 15 minutes. Let rest for 5 minutes. Serve with Dill-and-Caper Creme Fraiche Sauce.
• In a small bowl, whisk to combine the creme fraiche, cream, dill, capers and some salt and pepper.

PUFF PASTRY-WRAPPED SALMON

Steps:

• For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
• Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
• Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
• Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
• Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
• For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
• Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.