Ramadan Recipe #5

Alright today i will be doing two recipes to keep myself up to date.  Wish i was this persistent with other things, but i am only doing this because i am getting a break today from cooking.  I will be going to this amazing Interfaith Iftar Dinner.  Sharing a meal with people really is a wonderful thing.  As i was sitting here uninspired i started staring at my wall and thought that i should paint it.  It looks old and boring.  Then i started thinking that i should eat more salmon.  I am in need of some Omegas.  Than i started conjuring up this amazing recipe in my head.  A combination of a few already existing recipes.  I shall make it amazing, and i shall call it mine and I shall call it Salmon Pockets.( this line was inspired by finding nemo).  If anyone does try this recipe before me please let me know how it turns out and if you have any great suggestions than please do comment. 


Salmon Pockets (this recipe may make 3 or 4 pockets depending on the size of the salmon)


1 lb Salmon
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder


This is a Basic Duxelle recipe for Beef wellington

• 3 pints mushrooms

• 2 shallots, peeled and roughly chopped

• 4 cloves garlic, peeled and roughly chopped

• 2 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 1 tbsp parsley

•  salt and freshly ground black pepper

1 egg
1 lemon


Frozen Puff pastry Sheet






 Cut the salmon in to small 2or 3 inch squares Rub salt and pepper on salmon and set aside
In a food processor.  Process mushroom, shallots and garlic 
in a sauce pan add 1 tbsp butter  and olive oil then add the  mushroom mixture. Cook for atleast 5 minutes add in cream and cook until the liquid evaporates. 


Thaw pastry dough, roll the dough and cut into squares a few inches larger than the salmon so it can be wrapped around the salmon. 
lay the pastry spoon on some mushroom mixture
 place the salmon on top 
top the salmon with more mushroom mixture 
Fold over the pastry to make it into a pocket
crack one egg  and beat well


Brush the egg onto the pastry and bake in oven at 400 degree oven for 40 or 45 minutes or until brown and done.


If you dont want to make the pockets.   You can roll the pastry dough around the entire salmon fillet. make one large salmon pocket or purse. 




When ready to eat squeeze some lemon juice on top




You can make a yummy lemon-butter garlic sauce if you would like 


1/2 cup butter
2 tbsp lemon juice
3 cloves garlic sliced (you can use 2 tsp garlic powder if you don't like the garlic slices in your food)
salt to taste
1 tsp capers


In a small sauce pan melt butter on low medium heat, toss in garlic slices cook for 1 minute on low then add in lemon juice salt to taste and add capers. turn off the stove and drizzle on top of the pockets. 




You can eat this with a simple parsley salad '


1 bunch Parsley
 1 Red onion 
2 Roma tomatoes 
salt 
pepper 
olive oil 
and lemon juice


Please try it and let me know!!!