SALMON WITH CHEESY SPINACH AND SHRIMP STUFFING EN CROUTE

I have been chosen as 1 of 30 bloggers to compete in the Wick’s Pies Blogger Recipe Challenge.  The challenge is to create innovative and unique recipes with Wick’s pie crusts in 3 categories – Breakfast, Entree, and Dessert.

‘En croute’ is a French term that means ‘in crust’ and refers to fish or meat wrapped in pastry and baked.  I loved the idea of using the Wick’s dough disks to create individual salmon ‘packages’ for a dinner party.  I created a decadent recipe of Salmon with Cheesy Spinach and Shrimp Stuffing En Croute and it did not disappoint!! Perfectly cooked salmon with cheesy stuffing oozing out of the flakey Wick’s pastry will impress your guests and wow your family and friends.  Here’s how I made it:

Note – you can click on any of the photos in the post for a link to the recipe or scroll to the bottom of this post for the whole recipe.  You can also click on the Wick’s logo above for a direct link to their website and shop page.

Preheat oven to 400 degrees.

To make the stuffing, melt 3 tablespoons butter in a large skillet and cook 1 chopped onion and 2 cloves of chopped garlic over medium high heat until they are soft and fragrant, about 2-3 minutes, stirring frequently.  Add ½ pound of chopped shrimp to the pan and cook for 2 minutes more until they just begin to turn pink.

Thaw 1, 10-ounce box of frozen spinach and squeeze dry between paper towels. Add the spinach, 2 tablespoons chopped dill, 4 ounces of softened cream cheese, 2 tablespoons grated parmesan, 2 tablespoons lemon juice, ½ teaspoon of salt and ¼ teaspoon of black 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 Wick’s 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 a second dough disk.  Line 1 large or 2 medium baking sheets with parchment paper and place the 8 dough wedges on the them.

Place 1, 4-5 ounce portion of salmon in the center of each dough wedge and season with salt and pepper.

Top the salmon with even amounts of the shrimp and spinach mixture.

Top the spinach stuffing with 2 tablespoons grated Jarlsberg or Swiss cheese.

Beat 1 egg yolk with 1 teaspoon of water. 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 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!

 

 

SALMON WITH CHEESY SPINACH AND SHRIMP STUFFING EN CROUTE

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

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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