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Salmon en Croute (Koulibiac) IV (D, TNT)
Serves: 2

2 12-ounce salmon fillets, skinless, boneless
Seasoned salt, to taste
1/2 tsp. garlic powder
1 tsp. onion powder
1 17-1/4-ounce package frozen puff pastry, thawed
1/3 cup pesto
1 6-ounce package spinach leaves

Preheat oven to 375°F (190°C).

Season the fillets with salt, garlic, and onion powders. Divide 1/2 of the spinach into mounds on 1/2 of each pastry sheet. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon and then top with the remaining spinach. Moisten the edges of the puff pastry with water, fold over the salmon and seal the edges.

Bake for 20 to 25 minutes until the pastry is puffed and golden and the salmon has cooked all the way through.

Poster's Notes:
It sounds simple to make, but fancy enough for guests. I do however, think that 12 oz. is too large a portion. I would probably cut the portion size to 8 oz. which would take less pastry and decorate the top of the packages with some of the extra pastry cut into shapes.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A