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Fresh Salmon = French Cooking in my Oregon Kitchen

February 27, 2015 · by Carrie Trax ·

2015.02.14@19.19.46._K5I8328I am bringing French cooking to my Oregon kitchen this week.  Fresh From Oregon Salmon and homemade Kale Pesto tucked inside puff pastry and baked until golden brown.  Served with a creamy dill sauce this makes the prefect meal for your family or any special occasion.

Salmon en Croûte2015.02.14@18.25.14._K5I83122015.02.14@18.26.34._K5I83132015.02.14@18.27.49._K5I8316
1 salmon fillet (about 1 1/2 pounds), cut in half, skin and bones removed
sea salt and fresh black pepper
2 (9×9) puff pastry sheets, thawed
1/3 cup Kale Pesto
1 egg, beaten
Creamy Dill Sauce
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons fresh squeezed lemon juice
1/2teaspoon dried dill
Preheat the oven to 400 degrees. Line a large baking sheet with parchment or grease lightly with oil. Lay a sheet of puff pastry down on a lightly floured surface. Place one half of the salmon in the middle. Sprinkle some salt and pepper over the salmon.  Spread half the kale pesto over the salmon evenly. Wrap the salmon like a package, brushing the overlapping puff pastry with egg so it sticks together. Brush the entire thing with egg wash then poke holes all over it with a fork, about an inch apart, especially where it is overlapped. Place on the baking sheet. Repeat with the second piece of salmon. Bake 30 – 35 minutes until puff pastry is cooked through. If it starts to get too dark cover loosely with a piece of aluminum foil.
As the salmon is baking make the sauce.  Combine all the sauce ingredients in a bowl and whisk until well mixed.  Refrigerate until ready to serve.
2015.02.14@19.38.18._K5I8351

Adapted from ~ Cinnamon-Spice & Everything Nice

Filed Under: farmers market, Fresh From Oregon, Main Dishes, seafood, Uncategorized, vegetables · Tagged: dill, kale, kale pesto, pesto, puff pastry, salmon, sauce

Fresh Kale Pesto

February 22, 2015 · by Carrie Trax ·

2015.02.14@16.27.33._K5I8216

This week Fresh From Oregon… Kale!  Kale comes in many varieties and the best one to make this pesto is the green curly-leaved kale.  It only takes a few minutes to blanch the kale and create this creamy pesto to toss with pasta, brush on some toasted french bread or use as a great condiment for seafood and chicken.

Fresh Kale Pesto
1 big bunch of kale, rinsed, ribs removed and torn into small pieces2015.02.14@17.01.07._K5I8247
3/4 cup olive oil, less 2 tablespoons
2 tablespoons Spice Traders Mercantile Meyer lemon olive oil
1 tablespoon lemon juice, fresh
2 cloves garlic, rough chopped
1/2 cup pine nuts
1/2 cup Parmesan cheese, grated or shaved
Salt and pepper to taste

Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water. 2015.02.14@17.17.00._K5I82782015.02.14@17.15.52._K5I82752015.02.14@17.06.43._K5I8261Place into small work bowl of food processor or Ninja food processor bowl and pulse to start breaking up the kale, add rough chopped garlic, process, add pine nuts, pulse several times. Slowly add the olive oil, Myers lemon olive oil and lemon juice, process until everything is broken down. It will never be real smooth. Finally add the cheese and pulse a few times. Season with salt and pepper. If serving with pasta grate a little extra cheese over and add extra virgin olive oil to the hot pasta, toss with pesto, serve with additional grated cheese.  To store, place in a glass jar or container and add about 1 tablespoon olive oil on top to keep pesto fresh.  The olive oil will create a small seal to keep pesto from getting dry.

2015.02.14@17.24.08._K5I8284

Recipe adapted from ~ Food 52

 

Filed Under: appetizer, chicken, Fresh From Oregon, pasta, seafood, side dish, vegetables · Tagged: cheese, garlic, green, kale, pesto, pine nuts

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