Taking time to create and learn…

Learning to cook is one of the most wonderful things you can possibly do in life…in my opinion that is.  With something as simple as learning to pit a cherry, you instantly receive that gratification of a job well done.  Soon enough, you’re putting things together, off the top of your head, you never even thought about.  It becomes quite the adventure in the kitchen, and even more of an adventure in your local grocery store or market.  Your possibilities are endless!

This creation was an ode to my croissants again.  I love to prepare things with croissants.  In fact, if you haven’t read about my enjoyment of croissants and the dough, please do so by clicking here.  You might get a little chuckle out of reading it.  *smiles*

Back to the recipe……It’s my own take on Salmon Puffs.  Enjoy!

Salmon Pockets

  • 1 roll/tube of croissant dough
  • 1 shallot
  • 5 cloves of garlic
  • 3 tablespoons of butter/margarine  (I use Brummel and Brown tub margarine.)
  • 2 salmon filets
  • 1 avocado
  • salt and pepper to taste or Smoked Paprika


  1. Lay the dough out and form into 4 evenly shaped triangles.  This may mean you need to press the seams together of 2 of them to form your triangles.  Otherwise, if you bought a sheet of croissant dough, cut it in to 4 even rectangles.
  2. Slice the avocado.
  3. Cut each salmon filet in half.  I use frozen salmon filets.  I find it easier and they were pretty much in rectangle shapes already, and easy to cut in half.
  4. Chop the shallot and onion up finely.  Place them in a small sauté pan with the butter and cook down until softened. 
  5. Once the shallot and garlic are softened immediately spoon it onto each rectangle, and spread it out on the dough to “butter” it.
  6. Next, on one end of the rectangle of dough, place one piece of salmon, then one avocado on top of the salmon. 
  7. Sprinkle a little salt and pepper, or you can sprinkle Smoked Paprika like I did on top of the avocado.
  8. Lastly, pull the other side up and over the salmon.  Do your best to seal it off how you want to.  As long as it ends up covering the salmon all the way, then you are doing great!  Not everything has to look perfect, folks.
  9. Bake at 350 degrees for 20 minutes, or until the croissant dough is light golden brown and serve.  Enjoy!

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    1. Isn’t it though? These were so good, Beaux! The shallots, garlic, and butter saute used as the sauce inside was so good! The hub would have added more kick inside to it, but I had to explain to him that not everything has to set your mouth ablaze…….


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