Puff Pastry Salmon Recipes

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PUFF PASTRY-WRAPPED SALMON



Puff Pastry-Wrapped Salmon image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying the foil
2 teaspoons olive oil
2 medium shallots, finely chopped
9 ounces cremini mushrooms, sliced into 1/4-inch-thick slices
5 ounces baby spinach leaves
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling out the pastry
2 sheets frozen puff pastry, thawed
1 large egg, beaten
One 2-pound side of salmon fillet, skinless
2/3 cup clam juice
3/4 cup Mexican crema
1/2 cup heavy cream
2 teaspoons all-purpose flour
3 tablespoons minced fresh dill
Kosher salt and freshly ground black pepper

Steps:

  • For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
  • Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
  • Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
  • Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
  • Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
  • For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
  • Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.

PUFF PASTRY SALMON BUNDLES



Puff Pastry Salmon Bundles image

The combination of tender salmon, fresh cucumber sauce and a crisp, flaky crust makes this impressive dish perfect for special occasions. Mom likes to decorate the pastry with a star or leaf design for holidays. -Kimberly Laabs, Hartford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 9

2 packages (17.3 ounces each) frozen puff pastry, thawed
8 salmon fillets (6 ounces each), skin removed
1 large egg
1 tablespoon water
2 cups shredded cucumber
1 cup sour cream
1 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each into two 10x6-in. rectangles. Place a salmon fillet in the center of each rectangle. , Beat egg and water; lightly brush over pastry edges. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Place seam side down in a greased 15x10x1-in. baking pan; brush with remaining egg mixture. , Bake until pastry is golden brown, 25-30 minutes. In a small bowl, combine the cucumber, sour cream, mayonnaise, dill and salt. Serve with bundles.

Nutrition Facts : Calories 611 calories, Fat 46g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 536mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein.

SALMON WITH PUFF PASTRY AND PESTO



Salmon with Puff Pastry and Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
  • To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY



Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty image

Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz fresh spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup breadcrumb
4 oz cream cheese
¼ cup shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

Steps:

  • Preheat oven to 425°F (220°C).
  • In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
  • Add the spinach, salt, and pepper, cooking until spinach is wilted.
  • Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
  • On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
  • Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
  • Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
  • Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
  • Brush the top again with the egg wash.
  • Bake for 20-25 minutes, until pastry is golden brown.
  • Slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams

PUFF PASTRY SALMON



Puff Pastry Salmon image

An excellent blend of salmon, pesto, spinach and puff pastry. It tastes great and only takes a few minutes to put it all together!

Provided by Danielle Harbold

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 6

Number Of Ingredients 7

2 (12 ounce) skinless, boneless salmon fillets
seasoned salt to taste
½ teaspoon garlic powder
1 teaspoon onion powder
1 (17.25 ounce) package frozen puff pastry, thawed
⅓ cup pesto
1 (6 ounce) package spinach leaves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
  • Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.

Nutrition Facts : Calories 684.6 calories, Carbohydrate 38.9 g, Cholesterol 54.9 mg, Fat 43.7 g, Fiber 2.3 g, Protein 33.5 g, SaturatedFat 10.9 g, Sodium 528.7 mg, Sugar 0.9 g

SALMON & SPINACH TART



Salmon & spinach tart image

A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach

Provided by Chelsie Collins

Categories     Buffet, Dinner, Lunch, Main course, Starter, Supper

Time 35m

Number Of Ingredients 7

320g sheet ready-rolled puff pastry
1 egg yolk , to glaze
2 skinless salmon fillets
3 tbsp crème fraîche
1 tbsp wholegrain mustard
large handful baby spinach
mixed leaves tossed with your favourite dressing, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
  • Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
  • Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.

Nutrition Facts : Calories 486 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium

PESTO SALMON PUFF PASTRY RECIPE BY TASTY



Pesto Salmon Puff Pastry Recipe by Tasty image

Here's what you need: pesto sauce, frozen puff pastry, salmon fillet, salt, pepper, fresh basil, eggs

Provided by Frank Tiu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

½ cup pesto sauce
2 sheets frozen puff pastry, thawed
9 oz salmon fillet
1 teaspoon salt
1 teaspoon pepper
5 leaves fresh basil, julienned
2 eggs, beaten

Steps:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
  • Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
  • Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
  • Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
  • Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
  • Seal the edges by pressing onto the seams of the fish silhouette.
  • Use a knife to make indents for the head and fin details.
  • Use the tip of the spoon to create indents of the scales.
  • Brush the pastry with egg wash.
  • Bake for 40 minutes, or until golden brown.
  • In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
  • Slice and serve while hot.
  • Enjoy!

Nutrition Facts : Calories 970 calories, Carbohydrate 58 grams, Fat 69 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram

SALMON PUFF



Salmon Puff image

For a fluffy and inexpensive way to serve seafood, try this delicious recipe. The salmon makes this dish so tasty and I love to serve these as appetizers or bring them to pot-lucks.-Marilyn Kutzli, Clinton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

4 large eggs, lightly beaten
1/2 cup whole milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 cups soft bread cubes (about 2-1/2 slices)
1 tablespoon minced parsley
1 small onion, minced
2 tablespoons butter, melted
1/2 teaspoon lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. , Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 141mg cholesterol, Sodium 664mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

SALMON IN A PUFF PASTRY CRUST



Salmon in a Puff Pastry Crust image

This dish can be made ahead, then placed in the oven as the guests arrive. The salmon looks impressive but is actually very simple to prepare. You can prepare this dish up to 6 hours ahead. Cover with plastic wrap and place in the fridge until ready to bake.

Provided by English_Rose

Categories     European

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 ounces butter, at room temperature
2 tablespoons flat leaf parsley, finely chopped
1 lemon, juice and zest of, grated
1 lb puff pastry
2 1/2 ounces prosciutto
1 2/3 lbs salmon fillets
1 red onion, finely sliced
1 medium egg, beaten

Steps:

  • Preheat the oven to 400°F.
  • In a small bowl, beat together the butter with the parsley, lemon zest and juice. Season and set aside.
  • Roll out half of the puff pastry on a lightly floured surface to a rectangle measuring 15in x 8in (roughly 2 inches longer than the length of the salmon and 2 inches wider). Transfer to a large greased baking sheet.
  • Arrange the slices of prosciutto over the pastry base, allowing it to hang over the edge, as this will later be folded over the top of the salmon.
  • Place the salmon on top of the prosciutto and spread the herb butter over the top of the fillet. Sprinkle with the red onion slices then fold the overhanging slices of prosciutto over the fish. Brush the edges of the pastry with some of the beaten egg.
  • Roll out the remaining pastry slightly larger than the first rectangle of pastry and place over the top of the salmon. Press the pastry down gently to seal, then trim the edges with a sharp knife. Either pinch all the way around the join edges, using your thumb and forefinger to seal, or press down with a fork to make a neat pattern. Use some of the trimmings to make decorations on top of the pastry and discard the rest.
  • Brush the pastry all over with the remaining beaten egg and bake for 30 minutes until golden and crisp and the salmon is just cooked. Slice and serve at the table.

Nutrition Facts : Calories 501.5, Fat 32.6, SaturatedFat 10.7, Cholesterol 91.6, Sodium 264.4, Carbohydrate 27.6, Fiber 1.1, Sugar 1.2, Protein 24

SALMON PUFFS



Salmon Puffs image

Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.

Provided by TEXICANTWIN

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 8

Number Of Ingredients 6

8 ounces smoked salmon, chopped
12 ounces crumbled feta cheese
¼ teaspoon ground black pepper
⅛ teaspoon minced garlic
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Combine smoked salmon, feta cheese, black pepper and garlic.
  • Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)
  • Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 29.5 g, Cholesterol 57.6 mg, Fat 34.8 g, Fiber 0.9 g, Protein 17 g, SaturatedFat 12.7 g, Sodium 648.4 mg, Sugar 2.2 g

SALMON IN PUFF PASTRY



Salmon in Puff Pastry image

A tasty salmon pie which I've adapted from a recipe I found on a website with Jewish recipes. Posted for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Savory Pies

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

2 sheets puff pastry
1 whole salmon, filleted
2 cups white wine
1 cup sour cream
1 onion, diced
2 garlic cloves, finely chopped
1 teaspoon oil
1 tablespoon dill

Steps:

  • Preheat oven to 350 degrees.
  • Place the salmon in large baking pan, pour the white wine over the salmon, cover and bake for 1 hour.
  • Warm the oil in a small non-stick pan and, when it is hot, sauté the onion and garlic over a medium-high heat, stirring, until it has begun to soften. Set aside until needed.
  • Remove the salmon from the pan and allow it to cool.
  • Break the salmon into small pieces and combine it with the sour cream, onion, garlic and dill, and mix until all the ingredients are well-combined.
  • Lay one sheet of puff pastry on a greased baking sheet, and spread the salmon mixture over the pastry leaving a 1/2 inch border along all sides.
  • Top with the remaining puff pastry sheet, and crimp and seal the edges.
  • Brush the top of the pie with egg wash (1 egg white mixed with 1 teaspoon water) and bake it for approximately 1 hour or until the top has begun to lightly brown.
  • Notes: Because salmon obviously vary in size, use your culinary judgement when adding the sour cream. Add a little at a time. You don't want the filling to be too liquidy but you do want it moist. If you have extra puff pastry, you can make decorative shapes on the top of the pie.

Nutrition Facts : Calories 1104.5, Fat 65.4, SaturatedFat 20.4, Cholesterol 108, Sodium 449.4, Carbohydrate 64.1, Fiber 2.3, Sugar 3.3, Protein 42.9

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From jamieoliver.com


SALMON WELLINGTON – EASY RECIPE WITH STEP-BY-STEP VIDEO – WELL …
2021-12-01 1 sheet frozen puff pastry thawed in the refrigerator 2, 6- ounce salmon fillets skin removed Instructions Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator. Melt the butter in a small bowl or saucepan.
From wellplated.com


SALMON IN A PUFF PASTRY CRUST - WAITROSE
Preheat the oven to 200°C, gas mark 6. In a small bowl, beat together the butter with the parsley, lemon zest and juice. Season and set aside. Roll out 1 pack of the puff pastry on a lightly floured surface to a rectangle measuring 38cm x 20cm (roughly 5cm longer than the length of the salmon and 5cm wider). Transfer to a large greased baking ...
From waitrose.com


PUFF PASTRY SALMON - JAJA BAKES - JAJABAKES.COM
Salmon Puff Pastry 2 sheets frozen puff pastry, thawed 2 salmon fillets (250 gr), skinned salt and pepper, to tate 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.
From jajabakes.com


10 BEST SMOKED SALMON PUFF PASTRY RECIPES | YUMMLY
Salmon & Spinach Parcels Cafe Delites. salt, rice, baby spinach leaves, lemon juice, water, boneless salmon fillets and 8 more. Salmon En Croute (or Salmon Pasty!) James Martin. butter, puff pastry, double cream, salmon fillet, chestnut mushrooms and 5 more.
From yummly.co.uk


PUFF PASTRY SALMON AND SPINACH PARCELS - CAFE DELITES
2020-01-21 2 sheets puff pastry 4 (6-8 oz each) salmon fillets, skinless and boneless (about 200g each) 1 whisked egg Instructions Heat the oil in a medium suacepan and fry the onion until soft and transparent. Add in the rice and spinach; cook for a further minute until spinach has wilted. Sauté the garlic until fragrant (about 30 seconds).
From cafedelites.com


OUR 30+ BEST PUFF PASTRY RECIPES – THE KITCHEN COMMUNITY
Ingredients for this puff pastry recipe include dijon mustard, mayonnaise, diced garlic cloves, fresh thyme, pepper, salt, fresh asparagus, puff pastry, sliced prosciutto, sharp cheddar cheese, egg, and sesame seeds or everything but the bagel seasoning. Source: neighborfoodblog.com. 12. Pigs in a Puff Pastry Blanket.
From thekitchencommunity.org


HOW TO MAKE SALMON IN PUFF PASTRY - TASTEMADE
puff pastry. salmon salt. frozen spinach. egg wash. 20 min @ 400°f bake ...
From tastemade.com


SALMON IN PUFF PASTRY RECIPE
Salmon in puff pastry recipe. Learn how to cook great Salmon in puff pastry . Crecipe.com deliver fine selection of quality Salmon in puff pastry recipes equipped with ratings, reviews and mixing tips. Get one of our Salmon in puff pastry recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Chicken and mushroom puff pie Crecipe.com …
From crecipe.com


BEST SALMON WITH PUFF PASTRY AND PESTO RECIPES - FOOD NETWORK
2017-11-12 Directions. Step 1. Preheat the oven to 400ºF. Step 2. On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
From foodnetwork.ca


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