Salmon with Vegetables in Puff Pastry Dough

2 Yukon Gold potatoes, peeled and thinly sliced

salt and pepper, to taste

2 lb center-cut salmon fillets, skin removed

Dijon mustard

2 bunches asparagus, cut in chunks

1 egg, beaten

Sauce:

3 Tbsp canola oil

2 Tbsp flour

4 cubes frozen garlic

1 lb white mushrooms, sliced

6 shiitake mushrooms, sliced

4 Portobello mushrooms, sliced

1 cup white wine

salt and pepper, to taste

1. Preheat oven to 350°F.

2. Cut puff pastry dough in half. Roll out each half. Arrange one half on a greased baking sheet. Arrange potato slices on top of dough, leaving a half-inch border all around. Sprinkle with salt and pepper. Arrange salmon on top of potatoes and spread Dijon mustard on top. Arrange asparagus on top of salmon.

3. Cover salmon and vegetables with the other piece of puff pastry. Press down sides with a fork to seal. Brush with beaten egg. Bake for 45 minutes, or until golden. To make sauce: Heat oil and flour in a medium saucepan. Add garlic and stir. Add mushrooms, wine, and salt and pepper. Continue to cook, stirring, for another 5–10 minutes. Serve warm over salmon.

This recipe is part of a contest "7 Amateur Chefs- Recipe Contest" click here to view the other entries.

This recipe was featured in Kosher Scoop Issue 7, Dec 2011- by Mishpacha Magazine.