Salmon en Croute

This year for Valentine's Day, instead of going out for a meal and having others wait on us, my favorite Englishman and I decided to wait on each other. Together we created a simple meal that was fit to serve in any top restaurant. All it took was a bit of time, fresh, simple ingredients and teamwork.

Salmon en croute was the main dish. It's just salmon wrapped in puff pastry. Nothing else. Big deal? Yes. It's incredible.

Roll out thawed puff pastry so that it is big enough to cover the salmon. (You can make individual portions or one large serving.) Season the salmon with salt and pepper and place it in the middle of the dough. Brush the edges of the puff pastry with egg wash and wrap it around the fish, pressing gently on the seams to seal.

Put the salmon, seam side down, on a baking sheet. Brush the outside with egg wash, season with salt and pepper, and gently score the top with a paring knife, making cute little lines or designs. Bake in a 400-degree Farenheit oven until the puff pastry is golden brown. For us, it took about 35 minutes.

I must say, when researching the best way to cook salmon en croute, I was trepidatious. The vague cooking times made me slightly doubt a decent outcome. But once the puff pastry was golden brown, the salmon, indeed, was cooked perfectly.

The reaction? "This is the best salmon I've ever had." I just have to agree.