Ingredients
Ingredient | Quantity | Notes |
---|---|---|
Salmon Fillets | 12 oz total | Skin removed, pin bones removed |
Puff Pastry | 2 sheets (2 oz) | Keep chilled for best puff and flakiness |
Wild Rice Blend | ½ cup uncooked | Cooked as per package instructions |
Spinach | 2 oz | Wilted slightly to release moisture |
Lemon | 1 whole | Zest and juice, adds brightness |
Mayonnaise | 1 oz | Can replace with Greek yogurt |
Chives | 6 sprigs | Finely chopped, mild oniony flavor |
Olive Oil | 1 tsp | For wilting spinach and greasing pan |
Ingredient Preparation Tips
- Pat salmon dry before seasoning; this helps the salt and pepper adhere.
- Keep puff pastry refrigerated until ready to use, ensuring it’s cold and firm when wrapping the salmon.
- Wilt spinach lightly; avoid overcooking to maintain its bright color and slight crunch.
Instructions
This salmon in puff pastry recipe is straightforward. Consider it like layering cherished family memories between crisp pastry and tender fish. The process involves gentle preparation, mindful cooking, and careful assembly. The result? A dish that smells like a dream and tastes like heaven.
Step 1: Preparing the Ingredients
- Preheat the oven to 450°F.
- Cook wild rice according to package instructions (usually 17-20 minutes) until tender.
- Mince chives; zest the lemon, then halve and juice it.
- Pat salmon dry, season with salt and pepper. Keep it simple to highlight the salmon’s flavor.
Step 2: Cooking the Main Components
- Heat olive oil in a medium pan over medium heat. Add spinach; stir until just wilted, about 1-2 minutes.
- In a small bowl, combine mayonnaise, chives, 1 tsp lemon juice, ¼ tsp lemon zest, and a pinch of pepper. This sauce brightens the final dish.
Step 3: Assembling the Dish
- On a lightly floured surface, place the puff pastry squares.
- Lay a piece of salmon onto each pastry square, top with a spoonful of wilted spinach.
- Gently stretch the pastry over the salmon, tucking edges underneath. Be firm yet careful… like wrapping a precious gift.
- If desired, brush the top with a beaten egg for extra shine.
Step 4: Baking or Final Cooking Touches
- Transfer the salmon in puff pastry to a lined baking sheet.
- Bake for 12-15 minutes or until the pastry is golden and the salmon reaches an internal temperature of 145°F.
- Plate with wild rice on the side, a spoonful of the chive-lemon sauce, and perhaps a wedge of lemon for spritzing.
Notes
- For a crisp bottom crust, place a thin layer of breadcrumbs or an extra pinch of spinach beneath the salmon.
- Experiment with fresh herbs like dill or tarragon for added complexity.
- Leftovers reheat best in the oven at 350°F (175°C) for about 8–10 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Seafood Sensations
- Method: Baking
- Cuisine: European-inspired
Keywords: Salmon in Puff Pastry, Wild Rice, Elegant Dinner