Salmon Wrapped with Shortcrust Pastry
Hey all. Hope you are having a great Monday. Life has been kinda busy and I’m loving it as it keeps me distracted.
Anyhoo … tonight I baked Honey Mustard salmon wrapped with shortcrust pastry.
Side dish: Brussels sprouts and ginger baked tofu
This is my second time cooking brussels sprouts. I am actually not a big fan.
Ingredients (serves 2)
- 1 sheet shortcrust pastry
- 1 fillet salmon
- 2 tbsp Dijon mustard
- 1 tbsp Honey
- Salt & Pepper
- Lime juice
- 1 egg
- Preheat oven to 350-degrees and lightly grease cookie sheet
- Brush puff pastry sheet generously with mustard and honey, leaving a small border.
- Place salmon on top of mustard. Sprinkle generously with salt and pepper and squirt with lime juice.
- Beat egg and brush it along the outer border of the puff pastry.
- Fold top and bottom edge of puff pastry across salmon. Then fold the left and right edges inward, to create a package.
- Make small holes in pastry with fork to allow air to escape. Brush with egg and bake until crust is golden brown.
And then we had fresh oranges
I have a couple of stuffs to do before I call it a night. See ya soon.
