This dish was created after discovering how delicious pomegranate molasses tasted with our fresh wild salmon. I was out visiting my brother on the West Coast and he had just returned from a day of fishing and offered me some fresh caught salmon. I wanted to have a recipe that I could bake in the oven and so I began with an olive and pomegranate molasses glaze and the recipe just grew from there. This recipe is best served with steamed green beans with lemon, garlic and roasted almonds.
Portion size8 servings
frozen puff pastry
defrosted according to instuctions on the box
cut in one-inch strips
pitted green olives
or 40 small
beaten for egg wash
1. Preheat oven to 400*F. 2. Roll out each pastry sheet on a lightly floured surface into a 12 inch square. Cut into four even sized pieces. 3. Cut salmon into 1 inch strips and curl into round salmon mignon shapes. 4. In a food processor, blend together the olives, goat cheese, garlic, mustard, onion and balsamic vinegar into a chunky paste. 5. Place a square of pastry on a floured surface and lightly paint edges with an egg wash. Place a salmon mignon onto pastry and spread a thin layer of pomegranate molasses over the top surface of the salmon. 6. Cover salmon with a layer of the olive paste and then top with a teaspoon of goat cheese. Top with a few grinds of freshly ground black pepper. 7. Draw up the edges of the pastry and gather around the salmon in a circular pleated design and pinch to seal. Brush entire bundle with the egg wash. 8. Place salmon bundles 2 inches apart on a parchment lined (or lightly greased) cookie sheet. 9. Bake for about 20-25 minutes or until the pastry is golden brown.