Ingredients

The following ingredients have 6 Servings
  • 3 1/2 tablespoons unsalted butter, divided
  • 1/2 pound mushrooms, very finely chopped
  • 2 shallots, finely chopped, divided
  • 1 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 teaspoons chopped fresh thyme, divided
  • 3/4 cup frozen chopped spinach, thawed and squeezed dry
  • 1 (14.0-ounce) package frozen puff pastry, thawed but very cold
  • 6 (6.0-ounce) pieces center-cut skinless salmon fillet
  • 1 cup dry red wine
  • 1 large egg whisked with 1 teaspoon water

Instruction

  • In a large skillet over medium heat, melt 1 1/2 tablespoons butter.
  • Add mushrooms, half the shallots, half the salt, half the pepper, and half the thyme.
  • Cook, stirring frequently, until mushrooms are tender and almost completely dry, about 8 minutes.
  • Stir in spinach and cook until the mixture is very dry. Set aside to let cool.
  • Preheat the oven to 400°F.
  • On a well-floured surface, roll out pastry to a rectangle about 21 x 16 inches.
  • Use a sharp knife or pizza wheel to cut into 6 pieces, each about 7 x 8 inches.
  • Season salmon on all sides with the remaining salt and pepper.
  • Place a piece of salmon on each piece of puff pastry; if any ends of the salmon are particularly thin, tuck them under so the pieces are fairly uniform in thickness.
  • Top salmon with mushroom mixture.
  • Use your finger to moisten edges of pastry with a little water, then fold pastry sides in like a package and press to seal, completely covering the salmon and mushrooms.
  • Arrange seam-side down on a baking sheet lined with parchment paper and place in the freezer for 15 minutes.
  • Meanwhile, combine remaining shallot, thyme and wine in a small saucepan. Simmer until reduced to about 1/2 cup; set aside off the heat.
  • Brush the tops of the pastry with egg and bake in the top third of the oven until pastry is golden brown, about 25 minutes.
  • Reheat reduced wine; remove from heat and whisk in remaining butter a little at a time.
  • Spoon sauce onto plates and top with salmon.