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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Lemon Thyme Salmon Fillet Recipe

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Yield: 11 servings

Ingredients:
1/2 cup chopped fresh Italian parsley
1/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh thyme or 1 Tbsp dried, crumbled
2 tsp grated lemon peel
2 garlic cloves, sliced
1/2 tsp salt
2 1/2 cups fresh white breadcrumbs
3-4 lbs of salmon fillet
5 Tbsp butter, melted
Frozen Puff Pastry sheets (10x15 size preferred)
Herb mayonnaise (recipe follows)

Herb Mayonnaise:
Makes about 1 1/2 cups

1/3 cup minced fresh Italian parsley
1/3 cup minced fresh cilantro, or 1/4 teaspoon dried, crumbled
1/4 cup minced green onions
1/4 tsp freshly ground black pepper
2 Tbsp red wine vinegar
1/8 tsp cayenne pepper
1 garlic clove, minced
1/2 tsp minced fresh oregano
1 cup mayonnaise

Instructions:
Preheat oven to 350 degrees F. Process parsley, Parmesan, thyme, lemon peel, garlic and salt in food processor until finely chopped. Stir mixture with breadcrumbs in a metal bowl. (May be prepared ahead and kept refrigerated). Rinse and pat salmon dry. Using tweezers or needle nose pliers, remove all bones. Butter shallow glass baking dish. Place salmon in it skin side down. Brush with butter. Cover with breadcrumb mixture. Bake fish until opaque in center, about 20 minutes. Cool salmon in refrigerator at least 1 hour.

Meanwhile, thaw three 10 x 15 puff pastry sheets according to instructions (smaller sheets can be combined and rolled to size). When salmon has cooled, remove skin and underlying dark flesh, then split the fillet lengthwise into two long pieces (about 1 1/2 to 2 inches wide). Cut pieces of pastry sheet an appropriate size, then invert each piece of fillet on one and close sheet around it, overlapping 1/2 inch or so. Pinch ends closed, then brush with a wash made from an egg yolk, 1 Tbsp water, 1 Tbsp milk and a pinch of salt. Place each "fillet en croute", seam side down on a greased pastry sheet. (You may keep these in the refrigerator, removing them 30 minutes prior to baking.) Bake in a pre-heated 450 degree oven until nicely puffed and brown (about 10 minutes).

Rest about 15 minutes, then serve 2 to 2 1/2 inch long slices with a dollop of herb mayonnaise on the side.

Herb Mayonnaise:
Combine all ingredients except mayonnaise in small bowl. Cover and let stand at room temperature at least 30 minutes or overnight. Stir in mayonnaise. Cover and refrigerate.