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Citrus Herb Salmon Tart

Serves: 6
Prep time: 3 Hours
Cook time: 40 mins
Ingredients
Preparation

Ingredients

  • 1 each Puff Pastry sheet, 9.75" x 10.5"
  • 2 each SeaCuisine citrus herb salmon
  • 12 pieces Asparagus, tough lower stems snapped off
  • 4 each Whole Egg
  • 1/2 cup Half n' Half
  • 4 ounces Goat Cheese
  • 1 cup Micro Greens or Fresh Herbs
  • Salt & Pepper, to taste
  • For the Caramelized Onions
  • 2 cup white or Sweet Onions, sliced thin
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon Kosher Salt
  1. **For the caramelized onions** In a large nonstick skillet gently melt the butter over a medium setting. Add all of the sliced onions along with 1/2 cup of water and 1 teaspoon of kosher salt. Continue cooking the onions over a medium setting, stirring and adjusting the heat if necessary as the onions release their moisture and "cook down." After approximately 20 minutes the onions should transition from a translucent appearance to slightly browning. At this point add the balsamic vinegar, stir well and cook for an additional 3-4 minutes until all of the excess moisture has evaporated and the onions are fully caramelized. Reserve set aside to cool slightly.
  2. **For the tart** Remove the puff pastry from the freezer approximately 3-4 hours in advance to allow it to fully defrost. Unfold the pastry into a rectangle and when not actively working with the dough keep it covered with a clean damp towel to prevent drying and cracking.
  3. Following the packaging instructions for the Sea Cuisine Salmon, preheat your oven to 400 degrees. Meanwhile, using a rolling pin and excess flour (to prevent sticking) roll the puff pastry out an additional 1" in each direction. Using a paring knife, gently score a 1" border around the edge of the pastry, taking care not to cut completely through. Use a fork to poke holes across the interior of the pastry, which will promote the outer edges of the pastry to "puff" more than the interior. Place the pastry on a parchment lined sheet pan and bake in the preheated oven for 10 minutes. On a separate sheet pan place the Salmon and bake according to the package instructions, removing from the oven after ten minutes. The pastry will puff up into a large square, but do not worry. Simply remove from the oven along with the Salmon and allow to cool slightly.
  4. While the pastry and salmon cool, prepare the asparagus by snapping off the bottom woody tips and prepare the tart filling by mixing the eggs and half n half in a small bowl until completely mixed. Season the filling with salt and pepper if desired. Next, begin preparing the tart by first pushing down the interior rectangle of puff pastry, thus creating an inner shell and outer edge to the tart. Spread the reserved caramelized onions across the bottom of the tart. Gently pour the egg mixture into the inner shell. Next, artfully arrange both the asparagus spears and par cooked citrus herb salmon onto the shell. Then crumble approximately 3 ounces of the reserved goat cheese onto the top of the egg filling. Reduce the heat of the oven to 350 degrees and place the puff pastry tart into the oven. Bake for an additional 12-15 minutes or until the egg filling has fully set and no longer has any liquid appearance. Remove from the oven and allow to cool slightly before garnishing with both the reserved goat cheese crumbled across the top as well as micro greens and fresh herbs to taste.

Citrus Herb Salmon