Once again I’ve turned to my favorite cookbook “The Silver Spoon” for today’s lunch. The sweetness that comes with cooked garlic and endive is a perfect match for salmon. I joke that Sandy is not a huge fan of salmon, so I try and hide it. She loved it! So once again, I’ve managed to find a recipe that is easy, yet presents itself as complicated. I served it with pan roasted cauliflower and a tossed salad.

Serves 4

5 Tbsp. olive oil

5 Tbsp. dry white wine (leaves plenty for the cook to drink!)

4 salmon steaks

1 head Belgian endive, cut into strips

1 garlic clove, chopped

14 ounces puff pastry dough, thawed if frozen

all-purpose flour, for dusting

1 egg yolk, lightly beaten

salt and pepper

Combine 3 tablespoons of the olive oil and the wine in a dish, season with salt and pepper, and add the salmon, turning to coat. Let marinate for 2 hours. Preheat oven to 400 degrees F. Heat the remaining olive oil in a pan, add the Belgian endive and garlic, and cook, stirring occasionally, for 5 minutes. Divide the dough into four and roll each piece out on a lightly floured counter. Drain the salmon and place a steak on each piece of dough. Divide the Belgian endive among them, then fold the pastry over and press the edges to seal. Prick with a fork, place on a cookie sheet, and brush with the egg yolk. Bake for 30 minutes.