Puff Pastry Salmon Tarts

Preparation Instructions

1. Preheat oven to 425°F. Reserve all the marinade from the pouch. On one side of a large parchment-lined baking sheet, arrange fillets. Arrange zucchini on the other. Drizzle zucchini with oil and season with salt and pepper. Bake for 10 minutes (salmon will still be raw). Let salmon cool, remove skin and flake into large chunks. Transfer zucchini to medium bowl and toss with tomatoes, Parmesan, green onions and thyme.

2. On lightly floured work surface, cut each pastry sheet into 4 equal squares. Transfer to another large parchment-lined baking sheet. Using sharp knife, score 1/2-inch border on all sides of each square. Spread herbed goat cheese evenly within score lines of pastry squares. Top evenly with zucchini mixture and salmon chunks. Brush edges of puff pastry with some of the reserved marinade, then drizzle remaining over the salmon and zucchini mixture.

3. Bake for 18 to 20 minutes or until pastry is golden brown. Garnish with basil and serve with lemon wedges.

Tip

Switch up veggies according to the seasons, if desired. Substitute zucchini with eggplant or mushrooms, and tomatoes with sweet bell peppers or asparagus.

Ingredients

• 2 fillets Morey’s Steakhouse Alaskan Wild Salmon
• 1 small zucchini, diced
• 2 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 cup quartered grape tomatoes
• 1/4 cup grated Parmesan cheese
• 4 green onions, thinly sliced
• 2 Tbsp. finely chopped fresh thyme
• 2 sheets puff pastry (each 10 inches square)
• 1 1/2 cups herbed goat cheese spread (such as Boursin), softened
• 2 Tbsp. fresh torn basil leaves, for garnishing
• Lemon wedges, for serving