PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
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
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
SALMON BAKED IN PUFF PASTRY WITH TRUFFLES
Provided by Michael Symon : Food Network
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Cut puff pastry into 2 equal size pieces slightly larger than your salmon. Place 1 piece of pastry on oiled or parchment paper lined cookie sheet and set side of salmon on top. Sprinkle with parsley. Lay sliced black truffles over salmon like scales trying to cover entire fish. Sprinkle the chopped hard boiled eggs over truffles and season with salt and pepper.
- Place other piece of pastry on top and seal edges and crimp with your fingers. Brush with egg wash and bake until pastry is golden brown, about 40 to 45 minutes. Let cool for 10 minutes and then slice into 6 equal size pieces, garnish platter/plate with watercress and serve.
PUFF PASTRY SALMON
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
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
PUFF PASTRY-WRAPPED SALMON
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
SALMON IN A PUFF PASTRY CRUST
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
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 PUFF
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
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.
PUFF PASTRY SALMON BUNDLES
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
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 IN PUFF PASTRY
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
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
SALMON EN CROUTE
Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice, asparagus, and/or spinach on Bastille Day.
Provided by Salvatore A. Lenzo
Categories World Cuisine Recipes European French
Time 1h18m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
- Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
- Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
- Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
- Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
- Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.
Nutrition Facts : Calories 1205.9 calories, Carbohydrate 60.8 g, Cholesterol 131.6 mg, Fat 85.7 g, Fiber 2.6 g, Protein 47.8 g, SaturatedFat 18.3 g, Sodium 652.6 mg, Sugar 2.4 g
PESTO SALMON PUFF PASTRY RECIPE BY TASTY
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
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
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