Puff Pastry Wrapped Salmon
Ingredients
- Nonstick cooking spray, for spraying the foil
- 2 teaspoons olive oil
- 2 medium shallots, finely chopped
- 9 ounces cremini mushrooms, sliced into 1/4-inch-thick slices
- 5 ounces baby spinach leaves
- Kosher salt and freshly ground black pepper
- All-purpose flour, for rolling out the pastry
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten
- One 2-pound side of salmon fillet, skinless
- 2/3 cup clam juice
- 3/4 cup Mexican crema
- 1/2 cup heavy cream
- 2 teaspoons all-purpose flour
- 3 tablespoons minced fresh dill
- Kosher salt and freshly ground black pepper
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