Salmon en Croute

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OMG! This was so easy to make and tasted wonderful! I also loved the presentation, looked like a chef prepared it, ha! Amy Meredith Hutson

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Easy & tasty. Made way more than we could eat in a couple of sittings...wonder how it would freeze??? Next time I will blanch the asparagus stems a tiny bit before using as they were still a bit tough. The only thing I used differently was Greek yoghurt rather than creme fraiche since that is what I had. Had a side of avocado and cherry toms with homemade "caviar" of soy sauce and agar. Plate was beautiful and delicious!

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Delicious, beautiful, and simple. Great way to impress your friends and family.

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just caught a glimpse of this on tv one saturday, invited friends in for dinner, and tried it out. 5 stars reported from all. one friend does not eat asperagus, so I made him his own little salmon en croute without the "green stuff" He loved it.

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READ daylight's REVIEW. This recipe differs from the version she made on the show and the discrepancies seem to be significant. I can't believe they haven't fixed it. The mistakes were pointed out over a year ago.

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Extremely Yummy!!! I was surprised at how easy this was, well except that my puff pastry was a bit too warm and I had issues with that, but that wasn't the recipe's fault. Excellent presentation! and the salmon was so moist and tender, the asparagus was tender crisp [I used pencil asparagus]. I did take the advice of previous posters and varied my cooking temp and time. I started out at 450 for 5 min, then down to 400 for 15 min, then down to 350 for another 10 min. The fish was completely done, but still very moist and like I said, the asparagus was tender crisp. Easy, Delicious, Quick!!

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This makes for a beautiful presentation. My salmon was between 1 1/4 and 1 1/2" and cooked perfectly in 25 minutes. I was worried the asparagus wouldn't cook in time, so I did peel about 1/2 of the stalk skin off and it came out perfect. The only reason I didn't give it 5 stars was the taste. It had a bit of a "stewed" taste to me (mostly the asparagus. It's possible I just prefer the taste of caramelization on grilled salmon and grilled asparagus, though. Bonus: I used the trim from the pastry and the trim from the salmon and made a little empanada-like treat for a future lunch for myself!

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Easy, Beautiful, Impressive, Delicious!!! This is going to be my go-to recipe also. Shape was an issue for me the first time also. I am going to trim my salmon to a more narrow shape next time. Laura, I love your show, and you. One of your books will be my next cook book purchase.

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Beautiful presentation and fairly easy to do. I use Pepperidge Farm puff pastry which is square instead of rectangular which I think Laura obtains. Consequently when the dish was prepared, each person got half of the horizontal slice rather than a total horizontal slice from side to side. I rolled out the top sheet some to try to make it fit over the mound of salmon and asparagus. Was afraid I may not have left enough margin on the puff pastry to "glue" the top sheet down. Worked well. The cooking time is a trick and totally dependent upon the thickness of the salmon. With the previous reviews I cooked a little more than I should have, and it came out slightly dry. Might be wise to use an internal thermometer to really get the appropriate internal temperature. Our thick asparagus tends to have a tough stalk once they finally get to the grocery store, thus I peeled the stalks. End result was excellent with raves from the company. It needs a sauce to accompany it.

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I was soooo impressed with myself! Felt very professional and artistic at the same time! A wonderful recipe. Thank you so much, Laura