SALMON AND SPINACH ROLL IN A PUFF PASTRY
Provided by Katie Brown
Categories Appetizer Bake Cocktail Party Salmon Spinach Phyllo/Puff Pastry Dough Pastry Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Put 2 sheets of puff pastry on top of each other. Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches. Sprinkle with parsley, thyme, salt, and pepper.
- 3. In a sauté pan, melt 2 tablespoons of butter and sauté the shallots until translucent. Add spinach and sauté for 3 minutes. Remove from heat and cool mixture.
- 4. Spread spinach over pastry, top with diced salmon, and season with salt and pepper.
- 5. Roll up pastry, tucking ends in as you roll. Wrap pastry in parchment paper buttered with 2 tablespoons of butter and tie it up with kitchen string to hold roll together. Rub outside of paper with olive oil. Place on baking sheet and bake for 45 minutes.
- 6. Unwrap, slice roll, and serve with dill hollandaise .
SPINACH SALMON BUNDLES
Rich salmon encased in a flaky golden brown pastry will delight family and guests-and no one has to know how easy it is! -Larissa Farnam, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 854 calories, Fat 52g fat (16g saturated fat), Cholesterol 124mg cholesterol, Sodium 1311mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 2g fiber), Protein 45g protein.
SALMON-AND-SPINACH ROLLS
Look for salmon fillets that are the same size. We found that 6-inch-long fillets work well, leaving the perfect amount of phyllo to wrap the fish on all sides.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 500 g, Fat 29 g, Fiber 3 g, Protein 40 g, SaturatedFat 13 g
SPINACH SALMON ROLL
This looks so elegant; everyone will be so impressed by this dish but it is easy! You use puff pastry dough and anyone can make this and it is so delicious.
Provided by scancan
Categories Lactose Free
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Spread two cloves crushed garlic on salmon fillet and allow to marinate for several hours.
- Mix spinach, bread crumbs, egg, remaining garlic, and spices.
- Roll out pastry dough until very thin and place fillet in center of the dough.
- Spread mustard on fish.
- Spread spinach mixture on fish.
- Wrap dough around fish.
- Place dough packet seam side down, onto cookie sheet. Brush with an eggwhite and sprinkle with sesame seeds.
- Make incisions on top of dough at 3/4" intervals.
- Bake at 375 for 30 minutes or until dough is nicely browned.
- Cut into slices.
- Serve warm with tartar sauce.
Nutrition Facts : Calories 636.2, Fat 43.3, SaturatedFat 9.7, Cholesterol 45.4, Sodium 917.3, Carbohydrate 54.5, Fiber 2.9, Sugar 8.8, Protein 9.5
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