Salmon En Croute

Leeana is one of my dearest friends- she's fun, loving, kind and loves food as much as me. We went to culinary school together and partnered up to cook a meal for our graduation ceremony. In the kitchen we achieve a lovely balance- bringing different skills to the table. Leeana is very precise. She cares about rules and beauty and stays true to the recipe she's following. I on the other hand am a bit carefree...or careless (it really depends on who you speak to). I don't really follow rules that well and care more about the eating than presenting. Some of our best meals happen when we're jamming in her kitchen. We play tunes, snack, catch up and cook! It's the best!

We made salmon en croute, a pear goat cheese and pecan salad and some pan seared cauliflower. Everything was delicious but the most delicious star of the show was the salmon en croute. It's deceptively easy to make. You will giggle with villainous delight as your friends sing your praises and think you slaved away over dinner... but oh no no no! You totally didn't! Those are the best meals- the meals that have so much wow factor and give you enough time to pretty yourself up for the party;)
You'll also sink into your chair a little when you have your first bite- you get the perfectly steamed salmon that's infused with pesto tented under this golden delicious crust.. WOW! I love it!

Ingredients:
1 12 ounce salmon fillet (for two people)
2 tablespoons pesto (see my chicken pesto pizza recipe)
1 package good quality puff pastry
1 egg
salt and pepper to taste

Method:
Debone the fillet- there shouldn't be any when you buy it but triple check! Sprinkle both sides with salt and pepper. Reserve.

Sprinkle some flour on a clean, dry work surface and roll it out to exceed the perameter of the salmon by about 1 inch. Place the pastry on a baking sheet lined with parchment. Roll out another sheet to roughly the same size. Lay the salmon on top of the pastry on the baking sheet and spread the pesto over the salmon. Top with the other pastry sheet, tucking in the edges. Make three slits along the center of the pastry and brush all exposed pastry with eggwash (1 egg mixed beaten with 1 tsp of water). Bake in 1 375 degree oven for 40 minutes or until the pastry is golden brown.