Salmon in Pastry

Ingredients

6 tablespoons butter
3 leeks, washed and sliced
1 onion, finely sliced
1/2 cup portabella mushrooms sliced
1/2 cup white wine
1 teaspoon salt
1 teaspoon ground black pepper
2 puff pastry sheets, thawed
Flour, for dusting surface

Portabello Mushrooms

1 egg plus 2 teaspoons water, for egg wash
1 (3-pound) salmon fillet, skin removed

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet over medium heat. Add the leeks, onion and mushrooms and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.

Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well.

Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing.

Salmon

A 2005 study shows that the net benefits of eating wild Pacific salmon outweigh those of eating farmed Atlantic salmon, when the risks of chemical contaminants are considered, although there are important regional differences. The co-authored by Barbara Knuth and Steven Schwager benefit-risk analysis of eating farmed versus wild salmon in the Journal of Nutrition (November, Vol. 135).  The conclusions of Barbara Knuth, Cornell professor of natural resources who specializes in risk management associated with chemical contaminants in fish, and Steven Schwager, Cornell associate professor of biological statistics and computational biology and an expert in sampling design and statistical analysis of comparative data.

This well known and favorite fish is a very good source of easy digestible proteins (amino acids), fatty acids like Omega-3 Fatty acids in form of Triglyceride, vitamins like vitamin-D, vitamin-A and some members of vitamin-B family and minerals like Selenium, Zinc, Phosphorus, Calcium and Iron.

Portobello Mushroom

Zhang, M; Huang, J; Xie, X; Holman, CD (March 2009). "Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women". International Journal of Cancer 124 (6): 1404–1408. doi:10.1002/ijc.24047. ISSN 0020-7136. PMID 19048616.  A 2009 case control study of 2,018 women correlated a large decrease of breast cancer incidence in women who consumed mushrooms. Women in the study who consumed fresh mushrooms daily were 64% less likely to develop breast cancer, while those that combined a mushroom diet with regular green tea consumption reduced their risk of breast cancer by nearly 90%.