Hello and welcome back to The Stone Soup Cook! I’m so glad you’re here!
Today, I’m continuing my exploration of fish from Wild Alaskan Company. Mr. Stone Soup’s parents gifted us with a big box of fish from Wild Alaskan for Christmas 2024 and I’m happily making my way through the offerings and reporting as I go.
So far, I have shared pan-seared salmon:
And today, I’m featuring salmon en croute:
Salmon en croute is a salmon filet topped with a creamy dill-lemon cream sauce and fresh spinach (although all I had was frozen spinach for my latest go, and if you make sure to squeeze out the water, it works just fine), all wrapped in phyllo dough and baked at 400* for about a half an hour, or until the croute is nice and caramely-brown. As a note–this recipe requires boneless, skinless salmon, so plan accordingly. [The salmon from Wild Alaskan was nominally boneless (I did find one bone, but not problem), but has the skin on it.]
This dish comes together very easily and really has that “wow!” factor. Serve it for a posh dinner get-together for four so that you can take it out of the oven and make a presentation out of revealing that stunning, steaming interior when you slice it at the table–trust me–this is an “Oooo! Ahhh!” moment 🙂
This seems as good a place as any to state my opinions of this product are my own and I’m not receiving any compensation from Wild Alaskan.
Overall, the salmon from Wild Alaskan is fresh-tasting and has very good texture. It is a little thinner than a filet you’d get from your fish guy, so you have to watch cook times. However, in a dish like salmon en croute, I found it to be just about perfect. The thinner filet allows for a better ratio of sauce, spinach and phyllo for a melt-in-your-mouth bite each time.
Join me tomorrow as I wrap up my reviews of fish from Wild Alaskan. Until then–
Peace, love and good food,
Keri
