Salmon In A Puff Pastry Crust Food

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

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!

SALMON IN PUFF PASTRY

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.

SMOKED SALMON AND HERB PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
• Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
• Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
• While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
• Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.

SALMON IN A PUFF PASTRY CRUST

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.

PUFF PASTRY-WRAPPED SALMON

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

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.

SALMON WITH WILD RICE PILAF IN PUFF PASTRY

Steps:

• Boil wild rice and bay leaf in water for 45 minutes. Drain.
• Meanwhile, Melt butter in pan, saute mushrooms and onions until onions are soft and mushrooms release juices.
• Add white rice and saute about 2 more minutes.
• Add chicken broth and lemon juice, bring to boil.
• Reduce heat to low, cover and simmer 20 minutes.
• Mix drained wild rice with cooked rice pilaf and cool.
• Butter large baking sheet.
• Roll out each sheet of pastry to 12" square.
• Cut each sheet into 4 squares.
• Mound rice evenly onto 4 squares.
• Top each rice mound with salmon.
• Fold up and seal the corners of each filled square (the edges will not cover salmon).
• Place the remaining 4 squares on top of each of the 4 filled squares. Tuck corners under and pinch seams together.
• Save any remaining rice for another use.
• Cover and chill for 30 minutes.
• Brush with egg mixture and bake at 400 for 30 minutes.
• Serve with sauce.
• This makes 4 large servings. For smaller servings, cut the fish into 8 portions and fill each of 8 squares with rice and salmon. Pull up corners of each square and pinch the seams, completely enclosing and sealing the filling. Bake for only 20 minutes.
• For Sauce:.
• Combine whipping cream and bottled clam juice. Boil and reduce until thickend appx. 20 minutes.
• Stir in dijon and tarragon.

PUFF PASTRY SALMON

Steps:

• Preheat oven to 375°F.
• Season salmon fillet with salt, garlic powder and onion powder. Divide 1/2 the spinach between 2 sheets of puff pastry and mound in the center. Place salmon on top of spinach. Spread pesto over salmon and top with remaining spinach. Moisten edges of puff pastry with water (or can use an egg wash), fold to center and seal the seams.
• Bake for 20-25 minutes until the pastry is puffed and golden.

SALMON STUFFED IN PUFF PASTRY

Steps:

• Roll out pastry slightly and cut each in half.
• Season each salmon with salt, pepper and Old bay seasoning.
• Place one salmon fillet on each pastry.
• Then place 1/4 of the onions, garlic and spinach on top of each salmon.
• Wrap up pastry over salmon twist and seal.
• Bake in a 425 degree pre heated oven for 15 to 20 minutes.
• Heat can soup with curry. Adding water to thin to consistency you like.
• Place soup on bottom of plate then place Puffed pastry with salmon fillets on top.
• Serve with plain Jasmine Rice.

SALMON IN PASTRY

Steps:

• Preheat oven to 400°F.
• Using a rolling pin, roll pastry into four pieces, each about 5 by 8 inches.
• Transfer two pieces to a large baking sheet lined with parchment paper.
• Remove skin from salmon and place a fillet in center of each of those pieces.
• In a small bowl, combine parsley, basil, and butter. Stir until herbs are thoroughly mixed inches Season with salt and pepper. Spread butter mixture on top of salmon.
• Dip a pastry brush into beaten egg and let excess run off. Brush edges of pastry around salmon with egg. Cover each piece with remaining puff pastry.
• Pinch pastry together firmly to seal, then lightly press tines of a dinner fork along edges for a decorative effect. Brush top of pastry with remaining egg.
• With a sharp knife, cut two small slits into top of each pastry so steam can escape during baking.
• Bake for 20 minutes or until pastry has risen and is crisp and golden.