This is my all time favorite “go to” recipe for when we have company over or I want to cook a special meal for my husband. I have been using this recipe for the last nine years but don’t know where I got it from because it’s copied on a piece of notebook paper. It’s elegant looking, super easy to make, fairly inexpensive (depending on salmon prices) and delicious! I usually serve it with risotto (or risotto cakes) and steamed asparagus. If you want to make it even easier, cook some Herb and Butter Rice-A-Roni (toss in some fresh herbs or toasted nuts to make it even more “company-worthy”).
Salmon En Croute
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Serves: 4
Cost: Over $10 – but you should be able to make it for $11-$14, so it’s still really affordable.
Ingredients:
- 1/2 package puff pastry, defrosted (1 sheet)
- 1 5-ounce package washed baby spinach
- 2 salmon fillets (about 1 inch thick, 1 1/2 inches wide-I eyeball the portions to make sure it’s enough for 4)
- 1/4 teaspoon kosher salt
- 2 tablespoons pesto (I usually buy it pre-made, depending on the price of fresh basil)
- 1 egg, beaten
Directions:
Heat oven to 375 degrees. Line a baking sheet with parchment paper or aluminum foil and set aside. On a lightly floured surface, roll out a sheet of puff pastry to 1/8 inch thick. Place half the spinach leaves lengthwise down the center of the pastry. Season the fish fillets with salt and place them on top of the spinach. Spread the pesto over the fish and top with the remaining spinach. Wrap the fish in the pastry, folding in the sides to seal completely. Place on baking sheet and brush with the egg. Bake until the pastry is golden brown, about 25 to 30 minutes. Serve immediately.
Herbed Risotto (or Herbed Risotto Cakes)
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Serves: 6 side-dish servings
This is the only risotto recipe I use, after having experimented with a lot of different recipes. It comes from The Ultimate Southern Living Cookbook. If you want to make risotto cakes (which is what I do now with company because it’s more time-friendly), simply prepare this the night before, put in the fridge-it needs to sit overnight so the mixture will form cakes better, and then form small cakes and fry in olive oil for a couple of minutes on each side.
Ingredients:
- 1 cup uncooked Arborio rice
- 3 tablespoons butter, melted
- 1/2 small onion, chopped
- 1/4 cup dry white wine
- 1 clove garlic, minced
- 3 cups chicken broth, heated
- 1/4 teaspoon salt
- 2 tablespoons freshly grated Parmigiano-Reggiano or Parmesan cheese
- 2 tablespoons chopped fresh herbs of your choice
Directions:
Cook rice in butter in a large skillet over high heat 1 minute, stirring constantly. Reduce heat to medium-high, and add onion: saute 1 to 3 minutes until onion is tender. Stir in wine and garlic, cooking until wine is absorbed.
Add 1 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure, adding remaining broth, 1 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. (This will take 30-45 minutes).
Stir in 2 tablespoons chopped fresh herbs into risotto during last 5 minutes of cooking.
Remove from heat: add salt and cheese, stirring vigorously until blended.
*This is a super rich meal so I usually serve fresh fruit for dessert. Simple steamed asparagus or carrots are a nice side.