Recipe: Salmon and Asparagus En Croute with Saffron Yogurt Sauce from Tenderflake
Makes 4 servings
Saffron Yogurt Sauce:
1 cup (250 mL) Greek yogurt
1 tbsp (15 mL) lemon juice
Salmon and Asparagus En Croute:
1 (397 g) Tenderflake® Puff Pastry, thawed
1 1/2 lbs (680 g) centre cut salmon fillet, skin removed
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) chopped fresh dill
1 tbsp (15 mL) lemon zest
1 lb (454 g) asparagus, woody stems removed
1 egg, beaten
- Whisk together all ingredients for saffron yogurt sauce and refrigerate until ready to use.
- Preheat oven to 375F (190C).
- Roll out puff pastry into two 1/4 inch (5 mm) thick rectangles. Trim edges of first pastry to be 1/2 inch (1 cm) larger than salmon. Trim second pastry so that it is about 1-2 inches (2-5 cm) larger.
- Place the smaller pastry on a parchment lined baking sheet. Place salmon in the middle of the pastry. Spread Dijon over the salmon and sprinkle with dill and lemon zest. Neatly arrange the trimmed asparagus over the salmon in rows, lengthwise so that the asparagus run the length of the salmon. You may need to trim and piece together the asparagus to cover the salmon. Brush the border of the pastry with beaten egg and lay second pastry over top. Press the edges to seal. Cut 2-3 vents in the top of the pastry to allow steam to escape. Brush with beaten egg and bake in preheated oven for 25 minutes or until the pastry is golden brown. Cut crosswise into four servings. Serve with saffron yogurt sauce.