Quick Lunch.

I made this salmon lunch quite a few weeks back, but time and time again, I go to blog and can't place what I was going to blog about or don't have time for a complete post. Well. This morning I have time.

This salmon was the first fish I have ever handled and cooked by myself. I love fish, but I don't prepare it that often nor do I care to touch anything raw. So this was a first for me. I used frozen salmon fillets - finding wild salmon versus farmed is key. Wild salmon is much better for you and the fish prior to catching. The herb butter mixture keeps the fishy taste to a minimum (and with good fish, there should be no fishy taste!) and the puff pastry provides a flaky buttery goodness that makes this dish real filling!

The recipe I went by is from Kevin McKidd, who stars in Disney/Pixar's Brave. I found this in the Sunday Parade from June 10, 2012. You never know where you will find good recipes!
Ingredients:

12 oz puff pastry sheets (thawed)
2 (6 -7oz) salmon fillets (thawed and skinless)
2 Tbsp chopped fresh parsley (I didn't have fresh parsley so I used extra fresh basil!)
3 Tbsp chopped fresh basil
3 Tbsp unsalted butter (salted butter or margarine will also work)
Salt and Pepper to taste (I try to stay away from adding extra salt to recipes)
1 egg, lightly beaten

Instructions:

1. Preheat oven to 400 degrees.
2. Using a rolling pin, roll the pastry into four pieces - each large enough to fit around the salmon fillets.
3. Transfer two pieces to a large baking sheet lined with parchment paper.
4. Place salmon fillet in center of each of those pieces.
5. In a small bowl, combine parsley, basil, and butter. Stir until herbs are thoroughly mixed in. Season with salt and pepper. Spread butter mixture on top of salmon. (This is where more is better!)
6. Dip a pastry brush into beaten egg and let excess run off. Brush edges of pastry around salmon with egg. Cover each piece with remaining puff pastry.
7. Pinch pastry together firmly to seal, then lightly press tines of a fork along edges to close. Brush top of pastry with remaining egg.
8. With a sharp knife, cut two small slits into top of each pastry so steam can escape during baking.
9. Bake for 20 minutes or until pastry has risen and is crisp and golden.

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