Spinach Salmon Bundles Recipes

PUFF PASTRY SALMON BUNDLES

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.

HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE

Steps:

• Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
• Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

CHEESY SPINACH BUNDLES

Steps:

• Heat oven to 375ºF.
• Mix first 4 ingredients and egg yolk until blended.
• Unroll crescent dough, then separate into 8 triangles. Cut each triangle diagonally in half. Spoon 1 Tbsp. spinach mixture onto center of each triangle. Bring corners of dough to center over filling, overlapping ends; pinch ends together to seal. Place on baking sheets. Beat egg white lightly; brush onto bundles.
• Bake 12 to 15 min. or until golden brown.

SALMON FILLETS WITH SPINACH FOR TWO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.
• Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.
• Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.
• Combine olive oil and lemon juice in a small bowl.
• Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.

SPINACH SALMON BUNDLES

Steps:

• Unroll crescent dough and separate into 4 rectangles; seal perforations. Place a salmon fillet in the center of each rectangle; sprinkle with salt and pepper. Spoon spreadable cheese over each; top with spinach. Fold dough over filling and pinch edges to seal., Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown.

SPINACH SALMON BUNDLES

Steps:

• Unroll crescent dough and separate into four rectangles; seal perforations.
• Place a salmon fillet in the center of each rectangle; sprinkle with salt and pepper.
• Spoon cheese spread over each; top with spinach. Fold dough over filling and pinch edges to seal.
• Place on an ungreased baking sheet. Bake at 400 degrees for 20-25 minutes or until golden brown. Serve bundles immediately.

SALMON-AND-SPINACH ROLLS

Steps:

• Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
• Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
• Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.

SPINACH CHEESE BUNDLES

Steps:

• Preheat oven to 400 degrees.
• Mix spreadable cheese, spinach and pepper in a small bowl.
• Roll out one sheet of pastry dough onto a floured surface, rolling into a 12 inch square.
• Cut pastry into 16 (3 inch) squares.
• Place about 1 teaspoons of cheese mixture in the center of each square.
• Brush edges each square with water.
• Bring edges together up over filling and twist tightly to seal.
• Fan out corners of pastry for a nice look.
• Place bundles about 2 inches apart on a baking sheet.
• Bake approximately 13 minutes or until golden brown.
• Repeat procedure with the remaining sheet of pastry dough and cheese mixture.
• Serve warm with dipping sauces.

SPINACH BUNDLES

Steps:

• Preheat oven to 400 degrees. In a mixing bowl, whisk eggs until frothy. Squeeze out excess water from spinach, and add spinach to eggs. Fold in breadcrumbs, feta, scallions, dill, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• Lay 1 phyllo sheet on a clean work surface. Brush phyllo lightly with oil, and lay another sheet on top. Repeat layering phyllo sheets until all are used. Cut the stacked sheets into four squares.
• Gently press phyllo squares into the four outer cups of a nonstick cupcake pan, being careful not to tear bottom. Spoon 1/4 of the spinach mixture into each lined cup. Gather excess dough at top of each filled cup, and twist to seal.
• Bake bundles in oven until golden brown, about 20 minutes. Serve warm or at room temperature.