~Salmon in Pastry~
~Salmon in 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. Spread the pesto on the salmon fillets, and top with remaining spinach. Transfer two pieces to a large baking sheet lined with parchment paper. To cook ~Salmon in Pastry~ you need 10 ingredients and 6 steps quickly.
The ingredients needed to make ~Salmon in Pastry~:
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1 tbsp of butter
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1 large of shallot or 1 small onion, diced
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4 1/2 oz of baby spinach,cooked and drained
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1/2 cup of ricotta or cottage cheese
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1/4 cup of grated Parmesan cheese
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pinch of of grated nutmeg (optional)
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1 of salt and pepper
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2 of sheets ready-rolled puff pastry from a 17.3 oz package
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10 oz of salmon fillet, divided into four equal pieces (or however big you want it)
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1 of egg, beaten
Steps to make ~Salmon in Pastry~:
- Melt the butter and saute the shallot or onion for 8-10 minutes,or until softened.Let cool in pan or transfer to a bowl.
- Squeeze out the moisture from the cooked spinach.Then chop it and add it to the onion, along with the ricotta/cottage,Parmesan, and nutmeg.Add salt and pepper.Mix all together well.
- Cut each pastry sheet on half.Then roll each piece about 6 in x 16 in.
- Place a portion of salmon on the pastry and top with the spinach mixture.Brush a little beaten egg around the salmon and fold the pastry over.Shape into anything you want and use scrap pastry for decoration.
- Brush with beaten egg and chill for 1 hour.Preheat the oven to 400°F. When taken out, brush with the egg again. Bake on a baking sheet for 25 minutes. When done, let cool for 3-4 minutes.
- You can double or triple the recipe depending who you are serving too.
Once wrapped in the puff pastry, the salmon stays incredibly moist, and it soaks up all the rich, buttery flavors (the mixture of Dijon, melted butter, and lemon zest we'll be spreading on top doesn't hurt either). If possible, look for wild-caught varieties of salmon, which are usually more nutrient-rich than the farmed variety. Cut pastry + place salmon on the edge with toppings. Cut the pastry for the Salmon Wellingtons. The exact size for your pastry will depend on how large your salmon fillets are.
