PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams
PUFF PASTRY-WRAPPED SALMON
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
SALMON IN PUFF PASTRY WITH DILL SAUCE
Steps:
- SALMON 1.Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Season with salt and pepper. Cool completely. 2.Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide mushroom mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop mushroom mixture. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.) 3.Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes. DILL SAUCE 1.Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. 2.Reduce heat to medium. Whisk in crème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE
Categories Mushroom Rice Bake Salmon Winter Engagement Party Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- For salmon, rice, pastry:
- Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
- Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
- Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
- Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
- For dill sauce:
- Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
- If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
- Transfer salmon packages to plates. Spoon Dill Sauce around and serve.
SALMON IN PUFF PASTRY
A tasty salmon pie which I've adapted from a recipe I found on a website with Jewish recipes. Posted for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Savory Pies
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1104.5, Fat 65.4, SaturatedFat 20.4, Cholesterol 108, Sodium 449.4, Carbohydrate 64.1, Fiber 2.3, Sugar 3.3, Protein 42.9
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
SALMON PATTIES WITH DILL SAUCE
My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!
Provided by tinalyn
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
- Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
- Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 24.2 g, Cholesterol 136 mg, Fat 19.5 g, Fiber 1.5 g, Protein 24.5 g, SaturatedFat 5.4 g, Sodium 1009.8 mg, Sugar 2.5 g
SALMON WRAPPED IN PASTRY WITH CUCUMBER SAUCE
Pre-cooked fillets and a sheet of frozen puff pastry make it easy to serve up this delicious restaurant-style salmon with cucumber sauce.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield Makes 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a small bowl, mix together 6 oz. of cream cheese and 1/2 cup of mayonnaise until smooth. Set aside.
- In a large bowl, mix together salmon, onions, celery, pimentos, peas, parsley, dill and lemon zest. Mix with the cream cheese mixture. Taste and season with salt and pepper.
- Spray a sheet pan with nonstick cooking spray. Lay 1 sheet of puff pastry on pan.
- Mound the salmon filling evenly across from one side to the other side, about 2 inches from the bottom end. Wrap the pastry over the top. Pinch the bottom and top pastry, rolling to seal it closed. Brush pastry with beaten egg and refrigerate for 15 minutes before baking.
- Bake for 25 minutes. Remove from oven and let rest 10 minutes before serving.
- While the pastry is baking, make the sauce. With a fork or hand mixer, blend 6 oz. of cream cheese with 1/2 cup mayonnaise until combined. Mix in the cucumber.
- Slice salmon and serve with sauce. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE
This is an exceptional recipe from Bon Appetit. It gives a stunning presentation and is absolutely delicious. Quite an impressive meal -- I hope you enjoy it!
Provided by Pianolady
Categories < 15 Mins
Time 1m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For Salmon, Rice and Pastry: Bring medium saucepan of salted water to a boil.
- Add the rice; boil uncovered until just tender-- about 18 minutes.
- Drain.
- Melt butter in a heavy medium skillet over medium-low heat.
- Add leek and sautè until beginning to soften-- about 4 minutes.
- Add the mushrooms and cover the skillet and cook until mushrooms release their juices, stirring occasionally-- about 5 minutes.
- Uncover skillet, increase heat to medium-high and sautè until liquid evaporates-- about 3 minutes.
- Transfer to bowl and add rice.
- Season with salt and pepper.
- Cool completely.
- Butter a large baking sheet.
- Roll out 1 puff pastry sheet on a floured surface to 12" square size.
- Cut into 4 equal squares.
- Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry.
- Set salmon on top of rice.
- Sprinkle with salt and pepper.
- Bring pastry corners up around salmon (pastry will not enclose salmon completely).
- Roll out remaining pastry sheet on a floured surface to 13" square size.
- Cut into 4 equal squares.
- Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely.
- Pinch edges together to seal (brush with egg mixture if necessary to help it adhere).
- Arrange salmon packages, seam side down, on prepared baking sheet.
- Cover and chill 30 minutes.
- (Can be made up to 8 hours ahead-- Keep chilled).
- Preheat oven to 400°.
- Brush top of pastry with egg mixture.
- Bake until golden and thermometer inserted into fish registers 145°-- about 30 minutes.
- For Dill Sauce: Combine clam juice and wine in heavy small non-aluminum saucepan.
- Boil until reduced to 1/3 cup-- about 9 minutes.
- Reduce heat to medium.
- Whisk in Crème Fraîche.
- Boil until reduced to 1 cup-- about 5 minutes.
- Remove from heat, stir in dill and season with salt and pepper.
- Transfer salmon packages to plates.
- Spoon Dill Sauce around, and serve.
- Note: If crème fraiche is unavailable, heat 1 1/4 cup whipping cream to lukewarm (85°).
- Remove from heat and mix in 2 1/4 tablespoons buttermilk.
- Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on the temperature of the room).
- Refrigerate until ready to use.
- Enjoy!
Nutrition Facts : Calories 1356, Fat 89, SaturatedFat 34.4, Cholesterol 242.3, Sodium 621.7, Carbohydrate 84.6, Fiber 3.2, Sugar 3.4, Protein 49.3
PAN-FRIED SALMON WITH CREAM-DILL SAUCE
Salmon tastes great pan fried, and combined with this delicious creamy sauce with mustard and dill, it turns into a gourmet meal - and it's ready in 20 minutes to boot! You can use fresh or frozen salmon.
Provided by Lena
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Season salmon with salt and pepper and sprinkle with some of the lemon juice.
- Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
- Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.
Nutrition Facts : Calories 345 calories, Carbohydrate 2.6 g, Cholesterol 127.2 mg, Fat 26.6 g, Protein 23.3 g, SaturatedFat 13.2 g, Sodium 245.6 mg, Sugar 0.2 g
MINI SALMON & DILL PUFFS
Ideal for a crowd and perfect for preparing ahead, these little pastry bites make a stylish canapé
Provided by Good Food team
Categories Buffet, Starter
Time 50m
Number Of Ingredients 5
Steps:
- In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.
- Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.
Nutrition Facts : Calories 102 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 3 grams protein, Sodium 0.26 milligram of sodium
PUFF PASTRY SALMON BUNDLES
The combination of tender salmon, fresh cucumber sauce and a crisp, flaky crust makes this impressive dish perfect for special occasions. Mom likes to decorate the pastry with a star or leaf design for holidays. -Kimberly Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 611 calories, Fat 46g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 536mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein.
SALMON EN CROUTE
Tender salmon incased is a creamy dill sauce wrapped in delicious puff pastry. Lovely, tasty food with little effort, a great supper for busy days!
Provided by eve2000
Time 1h10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- First make the sauce, put the oil in the pan and heat up. Add the onion and cook for 5 to 10 minutes or until soft. Add the garlic. Chop up the dill and add or snip into the onions with some scissors. Add the cream and stiring all the time, bring up to a simmer. Let it thicken a bit and then pour into a bowl and leave to cool. Wait at least for 30 minutes, don't putin the fridge.
- preheat the oven to 190c/170c fan/gas mark 5. Take the pastry out of the fridge 10 minutes before you use it. Place on to a floured surface roll so it is just a bit thinner. When you buy it, it is too thick. Arrange your salmon on to the middle of thepastry, putting them one after the other to make a long line of salmon. Spoon your cooled, thicken sauce on top and spread with a knife. Lift the ends of the pastry and put them together in the middle. Or bring them together in the middle seal together then roll up, creating a roll of pastry on top.
- Seal the end of the pastry and brush with the beaten egg. Put into the oven for 45 minutes or until puffed and golden brown. Eat and enjoy with mashed or boiled new potatoes and vegetables.
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