2-3 poundsalmon fillet, skin removed (pat dry with paper towels)
217.3 ounce totalpuff pastry sheets, thawed(such as Pepperidge Farms)
1largeegg, beaten
Dijon Dill Whipped Cream
1cupwhipping or heavy cream
1teaspoon Dijon mustard
1teaspoondill, chopped
½teaspoon kosher salt
Instructions
In a large skillet over medium heat, add the butter and oil. When butter is melted, add the onions and salt. Saute until the onions are soft and translucent and begin to caramelize, about 15 minutes. Increase the heat and add the white wine and dijon mustard. Bring to a simmer and let the liquid cook off. Turn off heat and stir in chopped dill. Let cool completely.
While the onions are cooling, preheat oven to 350 degrees. Line a large baking sheet with parchment paper, set aside.
On a well floured piece of parchment paper, unfold one pastry sheet and brush one edge with egg wash. Overlap the other sheet by two inches. Use a rolling pin to flatten the pastry until it is large enough to wrap the salmon. Use a slotted spoon to spoon out the onion mixture down the center of the pastry. Place the salmon on top of the onion mixture. Fold the pastry over the salmon and egg wash and press the edges to seal the salmon in the pastry. Place the salmon seam down on the prepared sheet pan. Brush with egg wash. Bake for 35-45 minutes, or until the puff pastry is golden brown and puffed. Remove from oven and let sit for 10-15 minutes before cutting.
While the salmon is baking, prepare the cream sauce. In a very cold (preferably metal) bowl, whisk the cream until peaks begin to form. Add in the mustard, dill, and salt and continue to whisk until stiff peaks form. Refrigerate until ready to use and serve alongside the salmon.
Notes
You can make the onion mixture ahead of time and refrigerate until assembly. Not a dill fan? You can substitute tarragon or thyme or omit the herbs altogether.