Stuffed Salmon en Croute
FISH HOUSE FOODS
1 package frozen puff 2 red bell peppers
pastry, thawed 1 brown paper bag
2 tablespoons flour 4 tablespoons olive oil, divided
1 package Kirkland Signature Salt and pepper
stuffed salmon entrée 1 bunch asparagus, trimmed
1 large egg 1 ounce fresh Parmesan shavings
2 tablespoons water 1 lemon, cut in wedges
1. Preheat oven to 400°F.
2. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut each
sheet in half.
3. Place each salmon fillet, stuffing side down, in the center of 1 piece of
dough. Wrap dough over fish, trim any excess dough and press edges together
to seal. Place seam side down on a cookie sheet. (Use remaining pastry for
another purpose.)
4. Beat egg with water and brush evenly over pastry. Bake until golden
brown, 25-30 minutes, or according to package directions.
5. Meanwhile, char bell peppers until evenly blackened over an open flame
or under a broiler. Enclose in paper bag for 10 minutes. Remove charred skin,
stems and seeds; slice into strips. Place pepper strips in a bowl, drizzle with
2 tablespoons olive oil and season to taste with salt and pepper.
6. Cook asparagus in a pot of boiling salted water for 3-6 minutes, or until
crisp-tender. Add to the peppers, drizzle with remaining 2 tablespoons olive
oil and toss. Check seasoning.
7. Place asparagus spears on each plate, with pepper strips in between. Top
with Parmesan.
8. Slice through the center of salmon pastries to expose the stuffing;
arrange on plates. Garnish with lemon wedges. Makes 3-4 servings.
Cooking in Style The Costco Way
