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Salmon en Croute


1 ounce olive oil
3 cups spinach
1 egg
1/4 cup milk
6 6-ounce salmon filets
1 cup basil pesto
6 5-inch x 5-inch of puff pastry shells
3 cloves garlic, minced


Place the oil in a saute pan over medium heat. Add spinach and garlic and cook for 2 min. Set aside.

Mix the egg and milk together. Set aside.

Cut one salmon filet in half on the bias and spoon pesto and cooked spinach between the two pieces. Sandwich the 2 pieces of salmon together, wrap in a sheet of puffy pastry, pinch the edges together, brush with egg wash, and place in a shallow baking dish. Continue this process with the remaining 5 filets.

Bake at 300 degrees for 30-40 minutes.
Market Street Cucumber Dill Sauce
3 large cucumbers
1 cup mayonnaise
1 cup sour cream
2 Tbl. chopped fresh dill (or 2 tsp. dried dill weed)
1/2 tsp. salt
1/2 tsp. black pepper


Peel and seed the cucumber and puree in a food processor. Squeeze out juice. Mix together the sour cream and mayonnaise. Add pureed cucumbers. Add remaining ingredients and mix well. Refrigerate at least 4 hours before serving.

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