Balsamic Glazed Salmon with Citrus Salsa
Recipe from Pepperidge Farm Puff Pastry

This vibrant and distinctive main dish features a bed of crisp salad greens topped with a Pepperidge Farm® Puff Pastry Shell, brimming with tender glazed salmon and a refreshing citrus salsa made with oranges, tomato, onion, capers and cilantro.


Balsamic Glazed Salmon with Citrus Salsa

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Servings: 6
Prep Time: 30 mins
Total Time: 40 mins
Related Categories: Baked Salmon, Salmon
 
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Ingredients
  • 1  pkg.
    (10 ounces) Pepperidge Farm® Puff Pastry Shells
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  • 1 
    -pound salmon fillet, cut into 6 pieces
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  • 1/4  cup
    balsamic vinegar
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  • 2  tsp.
    Dijon-style mustard
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  • 2  tbsp.
    olive oil
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  • 1 
    large orange, peeled and diced
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  • 2  cups
    grape tomatoes, cut into quarters
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  • 1/4  cup
    chopped red onion
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  • 1  tbsp.
    capers, drained
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  • 1  tbsp.
    chopped fresh cilantro leaves
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  • 6  cups
    mixed salad greens
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Directions
1.
Bake, cool and remove the "tops" of the pastry shells according to the package directions.
2.
Place the salmon into a broiling pan. Beat the vinegar, mustard and oil in a small bowl with a fork or whisk. Drizzle half of the vinegar mixture over the salmon. Broil for 10 minutes or until the salmon flakes easily when tested with a fork.
3.
Stir the orange, tomatoes, onion, capers and cilantro in a medium bowl. Add the remaining vinegar mixture and toss to coat.
4.
Divide the salad greens among 6 plates. Place the pastry shells in the center of the salad greens. Place 1 piece salmon into each pastry shell. Top each with about 1/4 cup citrus salsa. Serve immediately.
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