Stuffed Salmon in Flaky Dough

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Whatever you do do NOT use chicken stock in the lemon sauce! Use veggie stock instead (no brainer. Adding the sodium fest of chicken stock to this dish was a disaster. You NEVER want to add poultry anything to a seafood dish anyway.

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Very easy recipe and a very impressive dish! Instead of the lemon sauce, I put a layer of Boursin Cheese on one side of each salmon filet before stuffing with the mushrooms.The cheese goes on the inner sides of the salmon. Plan on using at least one 5.2 oz container of Boursin.

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This dish was simple to make and had a great presentation. The salmon was cooked perfectly in the puff pastry. All the butter in the dough made the fish tender and tasty. Be sure to take the skin off of the salmon, if there is any, otherwise it leaves the dish's delicate taste tainted by the strong fishy taste. I highly recomend this recipe!

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A little extra work goes a long way with this recipe. Roll out the dough and let your creative side enjoy cooking.

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We made this for Xmas eve and instead of decorating it to be a fish we made it a present. When we brought it to the table our guests were amazed (and impressed, if I must say so myself.
We found this recipe to be very easy to make. When we first found the recipe we did not think it would be.

The sauce did not work but the dish was fine without it (we could not get the sauce to thicken, gave up, then tasted it and it was metallic from the pan or whisk. Our guests did not miss it.

We will make this again and again.

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This was a little bit of work, but the results were well worth it. The presentation and the flavor got rave reviews. I'm getting ready to do it again!!!