SALMON WITH CHEESY SPINACH AND SHRIMP STUFFING EN CROUTE

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Seafood|Brunch

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Ingredients

The Stuffing:

3 tablespoons butter

1 medium onion, chopped

2 cloves garlic, chopped

½ pound raw shrimp, chopped into ½” pieces

1, 10-ounce box frozen chopped spinach, thawed and squeezed dry

2 tablespoons dill, chopped

4 ounces cream cheese

2 tablespoons grated parmesan cheese

2 tablespoons lemon juice

¾ teaspoon salt

¼ teaspoon black pepper

1 ½ cups Jarlsberg or Gruyere cheese, shredded

The Croute and Salmon:

2 Wick’s 9” pie crusts

2 pounds salmon filets, skinned and cut into 4-5-ounce portions

½ teaspoon salt

¼ teaspoon black pepper

1 egg, beaten

Instructions

Preheat oven to 400 degrees.

To make the stuffing, melt the butter in a large skillet and cook the onions and garlic over medium high heat until they are soft and fragrant, about 2-3 minutes, stirring frequently. Add the chopped shrimp to the pan and cook for 2 minutes more until they just begin to turn pink.

Add the spinach, dill, cream cheese, parmesan, lemon juice, salt and pepper to the pan and cook stirring for 1-2 minutes until the cheese is melted and everything is well combined. Remove to a bowl and set aside. Let cool while you prepare the dough and fish.

Lightly flour your countertop and your rolling pin. Place 1 dough disk on the counter and roll it to approximately 14” in diameter with a rolling pin. Cut the dough into quarters, making 4 equal wedges. Repeat with the second dough disk. Line 1 large or 2 medium baking sheets with parchment paper and place the dough wedges on the them.

Place one portion of the salmon in the center of each dough wedge and season with the salt and pepper. Top the salmon with even amounts of the shrimp and spinach mixture. Top the spinach stuffing with 2 tablespoons of the grated Jarlsberg cheese.

Brush the egg wash around the edges of the dough. Fold the long end of the dough wedge over the filling and cheese, gently stretching it over the top. Then, bring the pointy end of the dough over in the other direction, like wrapping a package, and press to seal. Fold the ends in, pressing to adhere, creating a cannoli-like package. The filling does not need to be fully enclosed in the dough and will create a beautiful presentation, ‘hinting’ at the yummy goodness inside when they come out of the oven.

Brush the tops of all of the dough liberally with more egg wash and sprinkle the tops with another tablespoon of the shredded cheese.

Bake for 30-40 minutes until the dough is golden brown and the filling is bubbly. A knife inserted in the center should slide easily in and out of the salmon. Serve with your favorite sides and DEVOUR!

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