Tuesday, August 14, 2012

Salmon Neptune

There's nothing I like better for elegant entertaining than wrapping my entree up in a nice little bundle of puff pastry or phyllo.

This can be done in the morning and then 30 minutes before dinner, you - as relaxed hostess - simply pop your bundles into the oven and serve drizzled with an unctuous cream sauce like this one for my Salmon Neptune made with baby prawns.

Expect lots of ooooooohs and ahhhhhhhs as you bring this one to the table - just don't let on how easy it was to make!

To get the printable recipe, visit: Salmon Neptune.

Or watch the step by step How To video!

Prep Time: 20 minutes
Bake Time: 30 minutes
Serves: 4

  • 1 frozen pre-rolled puff pastry sheet (13x20 cm) (can also be made using phyllo pastry)
  • 1/4 cup melted butter (if using phyllo)
  • 4 (4 ounce) fillets sockeye salmon, skin removed 
  • 2 tbsp extra virgin olive oil
  • 1 tsp each sea salt and black pepper
  • 1 tbsp minced garlic packed in olive oil
  • 1 tbsp chopped fresh tarragon or dill
  • 1 diced shallot
  • 1 cup cooked baby shrimp
  • 2/3 cup chicken broth
  • 1/3 cup white wine
  • 1 tbsp fresh lemon juice
  • 1/4 cup cream cheese   
  1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray or cover with parchment paper.
  2. Cut pastry into 4 equal pieces (if using phyllo, brush each seperate sheet with melted butter as per the video) place 1 salmon fillet on the centre of each pastry piece. Season with olive oil, minced garlic, salt and pepper. Top with fresh herbs.
  3. Fold sides of pastry over salmon and press pastry together to seal the seam. Brush with egg wash. Place on prepared baking sheet.
  4. Bake for 15 minutes. Reduce oven temperature to 325 degrees F and bake for 15 minutes more or until pastry is flaky and golden brown. (If using phyllo bake at 375 for 25 minutes) Let stand 5 minutes before serving.
  5. Meanwhile, saute the shallot in the additional tbsp of olive oil. When they're soft, add the shrimp and saute until they're warmed through. 
  6. Add the broth, wine, and lemon juice and continue to simmer until the liquid reduces by half. Add the cream cheese and drizzle equal amounts over each bundle.


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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