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Southwestern Salmon en Croute
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Serving Size -
6
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Prepared By -
Janine & Terry
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Recipe Rating
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1/4 cup package frozen corn |
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1 small jalapeno, finely diced |
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1/4 cup diced red bell pepper |
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1/4 cup canned black beans (drained) |
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1/2 package (2 tablespoons) dry ranch dressing mix |
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2 - 3/4 Lb skinless salmon fillets (3/4 to 1 inch thick) |
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1/2 of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed |
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In a skillet cook the green onions in olive oil over medium heat until tender but not brown. Add bell pepper and jalapeno and cook for additional 3 minutes. Add garlic and cook for 1 minute. Add corn and black beans and stir to heat everything up. Move vegetables to a bowl and stir in ranch dressing mix and egg yolk. Season with black pepper.
On a floured surface roll pastry into a rectangle about 4 inches longer than length of a fillet. Lay fillets side by side; measure width. Roll pastry to twice the width plus 2 inches.
To assemble, transfer to an ungreased 15 x 10 x 1-inch baking pan. On half of the rectangle, spread half of the filling to within 1 inch of edges. Top with fish, then with remaining filling. Combine egg and water, then brush some onto pastry edges. Bring pastry over fish. Seal edges with the tines of a fork. Brush top with remaining egg mixture. Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Serve with sauce
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