Hot Mustard Glazed Salmon en Croute
Serves 4
 

• 1 1/2 pound piece center cut wild salmon, skin off, pin bones removed, squared off
• 1 Master Biscuit dough sheet, (12x12 inches), roll out one plane only to create a 1/3- inch thick, 12x16 rectangular piece
• 2 tablespoons Chinese hot mustard
• 1 tablespoon Dijon mustard
• I large head frisee, cored, rinsed, spun
• 1/4 cup extra virgin olive oil
• 1 egg plus 2 tablespoons water for egg wash
• 1 stick butter, optional
• Kosher salt and freshly ground black pepper
• Canola oil for cooking

Preheat oven to 425 degrees. Season salmon on both sides. In a sauté pan coated lightly with oil over medium-high heat, sear the salmon on both sides, only 1-2 minutes a side to get color. Let salmon rest on a paper towel-lined plate. Lay Master Biscuit Dough on a large sheet of parchment paper overlapping a cookie sheet. In a small bowl, combine Chinese mustard with enough water to make a paste. Add Dijon mustard and stir to combine. Once salmon has cooled, place salmon in the center of Master Biscuit Dough and brush eggwash along the edges of the dough. To seal, bring the two long sides together, crimping the top, and crimp each end, cutting any major overhang. Trim parchment paper so it fits the cookie sheet and bake salmon package until brown, about 10-15 minutes. If desired, rub a stick of butter over the top of the hot biscuit to form a glistening crust. Let stand 3 minutes before slicing. Meanwhile, in a large bowl, combine frisee, lemon juice and a drizzle of extra virgin olive oil. Season with salt and pepper. To serve, divide salad among 4 plates and top with slice of salmon en croute. Or, for a more dramatic presentation, arrange frisee salad on a long platter, cut one slice from the salmon, and lay the whole salmon en croute and the slice on top of the frisee salad.