Southwest Salmon En Croute

By Realtychick

Ingredients

• 1 tablespoon extra-virgin olive oil, plus some for drizzling
• 1 small onion, chopped
• 1 large poblano pepper & red bell pepper, roasted and chopped
• ½ cup chopped cilantro
• Juice of 1/2 lime
• 1/2 cup low fat ranch dressing
• ½ cup black beans
• ½ cup corn kernels
• Salt and freshly ground black pepper, to taste
• Paprika
• Chipotle or chili powder
• 4 6-ounce salmon filets, skin removed
• 2 sheets frozen puff pastry, 11 x 17 inches, defrosted but still cold
• 1 egg, beaten with a splash of water

Details

Servings 4

Preparation

Step 1

Preheat oven to 425°F.

Heat a large non-stick skillet over medium heat. Add oil, onions, and peppers. Season with salt and pepper, and sauté 10 -15 minutes or until the liquid has evaporated. Remove from heat and add to a medium-sized mixing bowl. Add cilantro, lime juice, corn & beans, salt and pepper. Mix to combine.

Wipe out the pan you used for the onions & peppers and return it to medium-high heat with a drizzle of olive oil. Season salmon with a sprinkle of paprika, chili powder, salt and pepper, and sear 1-2 minutes on each side in a drizzle of oil. Remove skillet from the heat.

Spread the puff pastry sheet onto a counter and roll to 1/8 of an inch thick. Cut in half.
On each rectangle of dough, place 2 spoonfuls of the onion/pepper mixture and top with salmon. Drizzle with equal parts of ranch dressing.
Starting with the corners, wrap dough over the salmon, creating a package.
Trim excess dough and seal with the egg water mixture using a pastry brush (leftover dough bits can be used to decorate the top of the packages).

Place sealed side down on a non-stick cookie sheet and make small slit in the top to let steam escape. Brush with a light coating of the egg/water mixture to give it a nice sheen. Bake 10-15 minutes or until golden brown. Let stand 5 minutes, then serve.