Salmon and Spinach in Puff Pastry Recipe

I usually prepare salmon quite often, as you have already guessed if you follow the blog regularly. Among my favorite recipes, it can be found my BBQ sauce salmon or my all-time classic salmon toast. […]

I usually prepare salmon quite often, as you have already guessed if you follow the blog regularly. Among my favorite recipes, it can be found my BBQ sauce salmon or my all-time classic salmon toast. Since I live in Grenoble I love other recipes I’ve learned here like salmon steamed with peppers or salmon baked with mozzarella and basil oil. However, last year I was suggested to try this salmon and spinachs in puff pastry and since then I can say that I have baked lots and lots of it. This baked salmon in puff pastry remains so juicy and combined with creamy spinachs is delightful.

Salmon and Spinach in Puff Pastry Recipe

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Serves: 4 Time: 30 m Difficulty: Easy

Ingredients

4 salmon steaks
1 or 2 sheets of puff pastry (depending on the size)
200 g spinach leaves
1/2 onion
1 tablespoon of cream fraîche (or cream cheese)
1 small egg (for brushing)
Olive oil
1 pinch of nutmeg
Salt

Directions

Prepare the creamy spinachs
1. Wash thoroughly the spinach leaves and cook them in boiling water for 10 minutes.
2. In the meanwhile, peel and chop the onion and stir fry in a pan with two tablespoons of olive oil over medium-low heat until gold and brown.
3. Drain the spinachs and sauté them with the onion to allow them to lose most of their water.
4. Mix with a spoon of crème fraîche, salt and add a pinch of nutmeg. Continue cooking until the cream is integrated with the spinachs.
5. Remove from heat and let cool.
Preheat the oven to 200ºC, heat top and bottom.
Remove any bones and the skin of the salmon steaks.
Cut the puff pastry in 4 equal squares.
Place the salmon in the middle of each square and season with salt.
Place some creamy spinachs on top and close the pastry to form roll. Stick the edges with beaten egg.
Brush the surface of each salmon roll with beaten egg and make a hole in the middle.
Bake for 15 to 20 minutes or until the surface is gold and brown.
Done. Let set for a few minutes before serving.

Hints, Tips, and Tricks

You can serve it with a salad and/or steamed vegetables.
You can eat it cold.
You can make small portions to serve as an appetizer.
You can make your own puff pastry or use premade one.
Make sure that when you place the spinach on the salmon they are cold, otherwise the heat makes it difficult to make the rolls.

Categories: pescado recipe

Tags: espinacas hojaldre salmon

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