Salmon Neptune

Ingredients

• 1 frozen pre-rolled puff pastry sheet (13x20 cm) (can also be made using phyllo pastry)
• 1/4 cup melted butter (if using phyllo)
• 4 (4 ounce) fillets sockeye salmon, skin removed 
• 2 tbsp extra virgin olive oil
• 1 tsp each sea salt and black pepper
• 1 tbsp minced garlic packed in olive oil
• 1 tbsp chopped fresh tarragon or dill
• 1 diced shallot
• 1 cup cooked baby shrimp
• 2/3 cup chicken broth
• 1/3 cup white wine
• 1 tbsp fresh lemon juice
• 1/4 cup cream cheese   

Directions

1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray or cover with parchment paper.
2. Cut pastry into 4 equal pieces (if using phyllo, brush each seperate sheet with melted butter as per the video) place 1 salmon fillet on the centre of each pastry piece. Season with olive oil, minced garlic, salt and pepper. Top with fresh herbs.
3. Fold sides of pastry over salmon and press pastry together to seal the seam. Brush with egg wash. Place on prepared baking sheet.
4. Bake for 15 minutes. Reduce oven temperature to 325 degrees F and bake for 15 minutes more or until pastry is flaky and golden brown. (If using phyllo bake at 375 for 25 minutes) Let stand 5 minutes before serving.
5. Meanwhile, saute the shallot in the additional tbsp of olive oil. When they're soft, add the srimp and saute until they're warmed through. 
6. Add the broth, wine, and lemon juice and continue to simmer until the liquid reduces by half. Add the cream cheese and drizzle equal amounts over each bundle.