Recipe

Pastry Wrapped Salmon The One That Got Away With A Side Of Green Beans And Shitake Mushrooms With Kalamata Dressing Recipe

Add Step-by-Step Photos	Trigger / All my dishes 10 months ago This wild caught salmon is rich and moist and with a bright pink color is wrapped in flaky pastry dough so delicate then shaped into a lovely fish for your guest. The green beans with kalamata olives give a savory element to the dish. Prep:30m Cook:30m Servings:4	Trigger
	flaky pastry salmon

The one that got awa

Mushrooms

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minitindel

angelinaw

berry

bluewatera

michellem

harley7

binky67

shandalulu

jimrug1

kimbaby

lunasea

juels

Ingredients

Two 8 oz piece of wild caught Sockeye Salmon

2 cups flour

1 tsp. salt

3/4 c. butter

¼cup plus 3 tablespoons ice water

Egg Wash:

One egg slightly beaten and two tablespoons of water.

For the green beans:

1/3 cup pitted Kalamata olives

1/4 cup lightly packed fresh parsley leaves, plus 1 Tbs. roughly chopped

1/4 cup mayonnaise

3 medium cloves garlic, peeled

kosher salt and freshly ground black pepper

4 oz of shitake Mushrooms sliced into ¼-inch slices

1-tablespoon Olive oil

Sea salt to taste

¼-teaspoon fresh ground black pepper.

2 lb. Green Beans trimmed

Directions

Make the dough ahead and chill before rolling.

Roll the dough as if making a piecrust. Roll around the clock. Start with the rolling pin in the center of your dough disk. Roll toward 12 o’clock, easing up on the pressure as you near the edge (this keeps the edge from getting too thin). Pick up the pin and return it to center. Roll toward 6 o’clock, as shown at right. Repeat this motion toward 3 and then 9 o’clock, always easing up the pressure near the edges and then picking up the pin rather than rolling it back to center. Continue to roll around the clock, aiming for different “times” (like 1, 7, 4, and 10) on each round

Turn the dough and check often for sticking. After each round of the clock, run a bench knife underneath the dough (below left), to make sure it is not sticking, and reflour the surface if necessary. When you do this, give the dough a quarter turn—most people inevitably use uneven pressure when rolling in one direction versus another, so the occasional turn helps average it out for a more even thickness. Continue to turn and roll until the dough is the right width and thickness. For this, I rolled it out to about 1/8 inch “on the plus side”

Trim off edges so you have a rectangle and use the scraps for your decorations.

Place salmon onto dough with two inches of boarder and fold over dough tuck the dough with your hand around the salmon.

Cut a tail shape and fin outline at the top and shape of a fish head with a sharp knife.

Seal the edges by hand all around “lightly” pressing the edge with your fingers

With a fork, seal the tail and top fin.

Cut out the fins and make fork mark then attach to the body of the fish using a little water on the back of the fin.

Make a small eye from the dough, wet it, and attach it to the dough.

Cut a vent hole in the shape of a gill in the dough and lift slightly with the knife.

Place on parchment paper lined cookie sheet and brush on egg wash.

Bake for twenty minutes until lightly browned.

In the mean time, make the green beans.

Olive mixture:

Put the olives, parsley leaves, mayonnaise, garlic, a pinch of sea salt and 1/4 tsp. pepper in a food processor and pulse into a coarse paste set aside the dressing.

Green beans:

Bring a large pot of well-salted water to a boil.

Working in 3 batches, boil the green beans until tender, about 5 minutes per batch.

Drain each batch well and keep warm in a large bowl covered with foil.

In a small fry pan sauté the shitake mushrooms in one tablespoons of olive oil until tender add a pinch of salt and sauté a few minutes more add to the green beans and toss to combine.

Dab the olive mixture over the green beans and toss well to combine.

Season to taste with salt and pepper. Transfer to a platter, sprinkle with the chopped parsley, and serve.

Make Ahead Tips

The kalamata olive dressing can be made 1 day ahead and refrigerated until ready to use.

Plate your pastry wrapped salmon and serve immediately.

Serve with the green beans in a separate dish.

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Comments

michellem 10 months ago said:
I'd eat this in a heart beat..thank you!

magali777 10 months ago said:
Wow, Michael this is really profesional, thanks for sharing!

jimrug1 10 months ago said:
I love the fish shape pastry... very cool..;-) That salmon looks good enough to start eating before its wrapped up.. The beans are to die for... Great recipe... I will be trying my had at this very soon... Jim High 5

22566 10 months ago said:
Excellent!!

Thank-you

Kind Regards

angelinaw 10 months ago said:
High five for presentation and content! I love the fish shape!! I love the green beans!! I love it all!!! Thanks Michael, it is a real work of love and art.

goblue434 10 months ago said:
I Agree w/angelina, the Presentation Is Awsome! I Know The Wife Will Love This. Im Not A Fish Eater But, I will Cook It For My Wife & Son. Way to Go Michael.

Steff.

luisascatering 10 months ago said:
I like how you shaped the pastry into a fishie; how fun! I love the ingredients in the side dish too, especially kalamata olives (and of course... MAYONNAISE) :-D

bluewaterandsand 10 months ago said:
Awesome pictures and the Salmon, Unique, my friend!

minitindel 10 months ago said:
Wow fantastic pictures..the one that got away hahaha... too bad joan didnt get any lmao hahahaha
i will save this one...... awesome michael ...what a great job shaping the pastry you are an artist!!!

10 plus ******

tink

meileen 10 months ago said:
Thanks for sharing love the pictures as always but I especially like the easy dough recipe. I will be using that soon. . . .

chefmeow 10 months ago said:
This sounds amazing and what a beautiful presentation. Great post and a high 5. Yummers.

lunasea 10 months ago said:
How beautiful and whimsical...I love it, Michael. Thanks so much.

juels 10 months ago said:
Wow, Michael, you are an artist! So saving this one and can't wait to try it out! An easy 5 from me! Added to the "Decorative entertaining" group.

lunasea 10 months ago said:
I'm back...I got interrupted before and you know I am not a woman of brevity - ha! I love wild salmon and your recipe and presentation sells me 200%! I also love your green beans and that Kalamta Olive dressing...what could be more beautiful and delicious? I have no answer to that. You get my 5 forks and all flags I can throw. *smiles*

crainny 10 months ago said:
That looks delicious. I gotta try it one day, when I am off the diaper duty... :) Thumbs up!

keni 10 months ago said:
Holy mercy that's a long recipe...and, a lovely one, too...thanks for makin' sure I saw it! :)

modelsmom 10 months ago said:
Well, my hat is off! Thanks so much for the heads up about this. Will be making this when I want to impress someone! Green beans and kalamata olives - another great combination I never thought of!

misslizzi 9 months, 4 weeks ago said:
As usual, Trigger delivers! Not sure if I'll ever get to make this, but I'll definitely make part of it. That kalamata dressing sounds amazing.

shandalulu 9 months, 3 weeks ago said:
Sounds great! I love it how you made the pastry in to a fishy lol. Hope to try this sooon (:

chrispf 9 months ago said:
This looks delicious. I have had salmon pasties, but they are not elegant like this.

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