Recipe

		Southwestern Salmon en Croute
		Serving Size - 6
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

1 Tbsp. olive oil

1/4 cup package frozen corn

2 green onions, sliced

1 clove garlic, minced

1 small jalapeno, finely diced

1/4 cup diced red bell pepper

1/4 cup canned black beans (drained)

1/2 package (2 tablespoons) dry ranch dressing mix

1 beaten egg yolk

Black pepper to season

2 - 3/4 Lb skinless salmon fillets (3/4 to 1 inch thick)

1/2 of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed

1 beaten egg

1 tablespoon water

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