Salmon En Croute

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

30 g
689 mg
22 g
13 g
2 g
75 mg

Pâte Brisée
1 cup all-purpose flour
½ tsp sea salt
½ tsp cane sugar
2 Tbsp cold unsalted butter
4-6 Tbsp cold water

2 tsp capers
1 Tbsp minced chives
1¼ tsp chopped dill
3 Tbsp plus 1 tsp non-fat sour cream 
¼ tsp grated lemon peel
⅛ tsp sea salt
⅛ tsp freshly ground black pepper
¼ tsp Worcestershire Sauce

1 lb salmon fillet
⅛ tsp sea salt
⅛ tsp freshly ground black pepper
2 Tbsp Dijon mustard
2 Tbsp minced shallots
⅔ cup chiffonade spinach
1 lg egg

  1. Preheat oven to 375F.
  2. To prepare pâte brisée, place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into ball. Let rest for 5 minutes.
  3. In a medium bowl, combine all ingredients for sauce and set aside.
  4. Season salmon fillet with salt and pepper. Top with mustard.
  5. Roll pâte brisée into an 8-inch by 12-inch rectangle. Spread shallots and spinach out over pastry. Place salmon fillet on top of vegetables, mustard side down, so that the mustard is in contact with the vegetables. Wrap pâte brisée around salmon and flip upside down onto a baking sheet that has been sprayed with canola oil, so that the salmon is on the bottom and the vegetables are on top. 
  6. Beat egg in a small bowl and then brush over top of pastry. Bake for 20 minutes, or until golden brown. Cut into 4 equal portions and serve each portion with 2 tablespoons caper sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.