Puff Pastry Salmon
When you really want to pull out something impressive for dinner, wrap this easy Puff Pastry Salmon ahead and oven-baked to perfection.
Servings: pastries
Ingredients
Spinach Cream Cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 medium onion, finely diced
- 1 bunch (150 gr) spinach
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp breadcrumbs
- 4 oz (110 gr) cream cheese, softened
- 1/4 cup (20 gr) parmesan cheese
Salmon Puff Pastry
- 2 sheets frozen puff pastry, thawed
- 2 fillets (250 gr) salmon, skinned
- Salt and pepper, to taste
- 1 egg, lightly beaten
Instructions
Spinach Cream Cheese
- Preheat a big frying pan over medium heat. Melt the butter. Add the garlic and onion and cook until the onion is translucent.
- Add the spinach and cook until the spinach is wilted. Season with salt and pepper.
- Turn off the heat and add the breadcrumbs, cream cheese, and parmesan until the mixture is well combined. Let it cool completely. Set aside.
Salmon Puff Pastry
- Preheat oven to 425F/220°C. Line a baking pan with parchment paper or silicone baking mat.
- Season the salmon fillets with salt and pepper.
- Sprinkle a little bit of flour on a cutting board. Place a sheet of puff pastry on the cutting board. Cut a third of the puff pastry and set aside for the latticework on the top.
- Place a salmon fillet in the middle of the two-third puff pastry. Place half of the spinach cream cheese on top of the salmon.
- Roll the sides of puff pastry to thin it out. Brush the beaten egg on the sides of the pastry. Fold the edges of the puff pastry over the salmon and spinach. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer to the baking sheet, seam-side down.
- Repeat the steps and make another salmon puff pastry with the remaining salmon fillet.
- Roll the one-third remaining pastry with a rolling pin to thin the dough. Using a lattice cutter, roll over the pastry, or alternatively use a sharp knife to cut 2.5cm/1-inch slits in staggered rows 1cm/1.5-inch apart. Gently pull the pastry so that the slits open up and a lattice shape is shown.
- Brush the beaten egg on the top and sides of the salmon puff pastry. Carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg.
- Bake for 20-25 minutes or until the pastry is golden brown. Let cool for a few minutes before slicing.
Nutrition
Serving: 1pastry | Calories: 2069kcal | Carbohydrates: 132g | Protein: 69g | Fat: 142g | Saturated Fat: 47g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 66g | Trans Fat: 0.5g | Cholesterol: 272mg | Sodium: 3078mg | Potassium: 2131mg | Fiber: 9g | Sugar: 7g | Vitamin A: 17349IU | Vitamin C: 51mg | Calcium: 468mg | Iron: 13mg
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