Salmon En Croute on the go!

 Salmon En Croute

Ingredients:

Fresh wild sockeye salmon, Oyster mushrooms, Shitake mushrooms, Portabella mushrooms, Cream cheese with chive, Fresh raspberries, cube of real salted butter, Garlic, Fresh spinach leaves, Fillo dough sheets, avocado oil, sea salt

Instructions:

In a covered pan pour a 2 count of avocado oil then place your salmon in the pan. Cook on med low heat until fully cooked and firm. Sprinkle sea salt and black pepper over the salmon. Preheat the oven for 350 degrees. Roll out the fillo dough (2 Sheets) and spread half the box of the cream cheese onto each fillo sheet. Wash your mushrooms and spinach to prep. Lay spinach leaves over the cream cheese. Then slice all the mushrooms and cover the spinach with 3 types of mushroom allowing room in the center for cooked salmon. When salmon is cooked, lay salmon in the center of the fillo sheet on top of the mushrooms. Then fold the fillo sheet over enclosing the ingredients inside the fillo sheet. Pinch the the seams of the fillo sheet to lock in all the ingredients inside the dough. Using a fork, press the prongs making indentations up the center of each loaf (There should be a concave in the center of each loaf that will hold your raspberry sauce). Then place both loaves on a baking sheet, cover with foil and put in the oven for 20 min or until dough has become lightly brown and hardened but fluffy.

On the stove top cook on low in a sauce pan, chopped garlic, 1 stick of butter and fresh raspberries. Stir until raspberries are broken down into a sauce (Some chunk add to the character of the sauce). Cook on low for 10 min or until butter is fully melted.

When loaves are done in the oven take them out and pour raspberry sauce in the center of each loaf, use all the sauce. Slice a portion and serve to your guest.