Crusted Salmon

• Prepare the pastry crust dough if you are making your own. Prepare according to instructions and put in refrigerator for about 30 minutes.

• Prepare the greens to be encased with the salmon in the crust. If you use fresh greens, wash them and dry them off. If you use frozen greens, cook them in a pot over a low flame on the stove and then strain them of all excess water.
• Preheat oven to 190°C / 375°F. Roll out the dough in a large rectangular shape if you use one large piece of salmon. If you prefer making smaller individual crusted salmons, cut the dough into the number of pieces needed and then roll each one out into a rectangular shape.
• Spread the diced shallots and the cut greens over half of the rolled out dough. Spread some Dijon mustard, salt and pepper on one side of the salmon fillet. Place the salmon fillet mustard-side down on top of the greens. Fold over the other half of dough onto the salmon and seal it. Note: Place the side with the greens towards the top on the baking sheet.
• Crack the egg into a bowl and mix it gently. You can also add a little water and mix. Brush some of this egg wash on the top of the crusted salmon. Cut some vents spaced out across the short side of the rectangle. For a single large crusted salmon I usually cut these vents in places I would like to later slice individual portions. Put the crusted salmon on a baking dish into the pre-heated oven at 190°C / 375°F to bake about 20 minutes or until golden brown on top.
  

Caper Sauce

• Mix all the ingredients for the caper sauce in a bowl. Let sit until ready to serve. If it needs to sit more than 20 minutes, place some plastic wrap on the bowl and put it in the refrigerator until ready to serve. This sauce will stay good 1 to 2 days.