Salmon and spinach stack

ingredient

• 1/2 pkg. (200 g) commercial frozen puff pastry, thawed
• 30 mL (2 tablespoons) fresh cheese such as Boursin Garlic and Fine Herbs,
• 15 mL (1 tablespoon) old-fashioned mustard
• 15 mL (1 tablespoon) Compliments olive oil
• 2 salmon fillets, weighing approx. 170 g each
• Pepper, to taste

Spinach salad

• 5 mL (1 teaspoon) Compliments whole grain Dijon prepared mustard
• 15 mL (1 tablespoon) Compliments olive oil
• 15 mL (1 tablespoon) lemon juice
• 5 mL (1 teaspoon) honey
• 1 garlic clove, finely chopped
• 5 mL (1 teaspoon) finely chopped fresh dill
• 1/2 pkg. (71 g) baby spinach leaves
• Salt and pepper to taste

Preparation

1. Preheat oven to 200ºC (400ºF). On a floured work surface, roll out puff pastry as thin as possible into a large rectangle. Divide pastry in half to make two rectangles the size of the salmon fillets. Prick the pastry all over and place on a baking sheet. Bake on the lowest oven rack for 15 minutes, or until golden. Remove from oven and allow to cool. Reduce oven temperature to 180ºC (350ºF).

Spinach salad

1. In the meantime, blend cheese and mustard in a small bowl. Reserve.
2. Heat oil over medium-high heat in an ovenproof skillet. Season salmon fillets with pepper and sear for 1 minute on each side. Transfer skillet to the oven and bake salmon for about 8 minutes, or until just barely opaque.
3. In the meantime, whisk together old-fashioned mustard, olive oil, lemon juice, honey, garlic and dill in a large bowl. Add baby spinach leaves and season with salt and pepper. Combine well and reserve. Spread cheese mixture onto each rectangular crust and top with a salmon fillet. Garnish fillets with spinach salad. Enjoy!