Salmon Mushroom En Croute
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Salmon Mushroom En Croute

Salmon Mushroom En Croute

Salmon filets wrapped in flaky puff pastry with Dijon mustard and mushrooms is simply exquisite.

Servings: 4 servings (1 serving = 1 piece)
INGREDIENT
WEIGHT
MEASURE
Pillsbury’s Best™ Puff Pastry Dough Sheet (05123)
12 oz
1 each
Salmon fillets, raw, skinless
1 lb
4 each
Dijon mustard
2 oz
1/4 cup
Portabella mushrooms, fresh, sliced
4 oz
2 each
Prep
  1. Thaw puff pastry sheet, covered, either at room temperature approx. 15-30 minutes until flexible or refrigerate overnight. Roll pastry sheet to 1/8-inch thickness; cut into 4 pieces.
Assembly
  1. Place 1 salmon fillet on each pastry piece and top with 1 Tbsp mustard.
  2. Remove black gills from mushrooms; place evenly on top of mustard.
  3. Pull edges of dough around salmon; press to seal. If needed, lightly brush edges with water, and seal again.
  4. Place on parchment-lined sheet pan; bake as directed below until crust is browned and serve warm.
BAKE:
TEMP
TIME
Convection Oven*
325°F
15-20 minutes
Standard Oven
375°F
18-24 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.

  • Tip: Brush puff pastry with egg wash before baking if a more golden color is desired.
  • Check out our recipe for Salmon Mushroom En Croute. A delicious recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
600
Calories from Fat
350
% Daily Value
Total Fat
39g
60%
Saturated Fat
11g
56%
Trans Fat
8g
Cholesterol
85mg
28%
Sodium
660mg
28%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
6%
Sugars
1g
Protein
33g
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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