Salmon en Croute

A dish fit for entertaining! Suprise your dinner guests with an impressive golden brown gift waiting for them on the table. When they cut inside, they will be impressed with the soft pink and green colors and aroma of the buttery cajun spice.

1 tbsp oil
2 cups fresh baby spinach
salt and pepper, to taste
1 egg
1 pkg frozen puff pastry, thawed
1 pound skinless salmon fillet

Heat oil in large nonstick skillet over medium heat. Add spinach and 1 tbsp of water. Cover and let the spinach steam until wilted (about 2 minutes). When cool enough to handle, squeeze any excess water from spinach. Season with salt and pepper.

In a small bowl beat egg with 1 tbsp water. Unfold 1 sheet of pastry on a lightly floured surface. Roll into 14 x 14 inch square and and put spinach in the center of the pastry and top with salmon. Season with salt and pepper. Brush edges with egg mixture. Fold each corner to center on top of salmon and seal edges securely. Place seam side down on baking sheet.

Bake in preheated oven at 400 degrees for 20 minutes. Lower temperature after first 20 minutes to 300 degrees and bake for another 20 minutes.

Cajun Sauce:
1/2 c. butter
2 tbsp lemon juice
2 tsp cajun seasoning (I used Pensey's Spice blend)
3 egg yolks

Melt butter, lemon juice, and cajun seasoning in the microwave for 2 minutes or until mixture is almost boiling. Place 3 egg yolks in the blender. Cover and blend for 10 seconds. Through the opening in the lid, and with blender on high speed, gradually add butter mixture. Blend about 30 seconds more or until thick and fluffy, stopping to scrape sides as needed. Serve immediately.