Salmon en croute with garlicky mushrooms

Cooked this about a week ago, but just now getting to post it.

I found the recipe somewhat randomly on YouTube, but it looked good. Plus I had a lot of salmon in the fridge.

http://stevescooking.blogspot.com/2012/09/salmon-en-croute-by-steven-dolby.html

Started by sautéing some spinach, onions, and garlic in EVOO with salt, pepper, and a dash of balsamic vinegar. Once it cooled, I laid out a puff pastry sheet and assembled the thing with provolone, the spinach mix, and a skinless salmon filet. Dusted the salmon with some DP Raging River.

Folded it up into a bundle. Fired up the egg and popped it in.

Mushrooms were cooked indoors. Recipe was from the same place as the salmon.

Fish was done after 25mins or so - 375°F or so, raised, indirect.

Let it rest, then cut into it. It looked pretty good!

Plated shot.

It made for a nice dinner. The salmon turned out moist and flaky. I screwed up the mushrooms a bit by adding some Fage to make it creamy, but the yogurt split/curdled, so Ill skip it next time. Also, I think I will make individual packets, since a big one was difficult to slice and still have it look pretty.

It was quite simple, so I will likely try it again sometime. Have a great weekend!