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
SALMON WITH HERB & GARLIC CREAM SAUCE
Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
Provided by Nagi
Number Of Ingredients 13
Steps:
- Season: Pat salmon dry, then sprinkle with salt and pepper.
- Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
- Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
- Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
- Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
- Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
- Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
- Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
- Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
- Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).
Nutrition Facts : Calories 538 kcal, Carbohydrate 4 g, Protein 34 g, Fat 40 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 177 mg, Sodium 519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALMON EN CROUTE WITH DILL CREAM SAUCE.
Crispy, buttery puff pastry folded around succulent salmon and spinach makes this salmon en croute the ultimate showstopper dinner.
Provided by Alida Ryder
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C/350°F.
- Wash and dry the spinach then roughly chop. Heat a splash of oil in a large pan then fry the garlic for a few seconds.
- Add all of the spinach and allow to wilt and cook for a few minutes. Season with salt, pepper and a squeeze of lemon juice.
- On a lightly floured surface, roll out the puff pastry.
- Place the pastry on a parchment-line baking sheet. Season the salmon with salt and pepper then place on top of the pastry.
- Add the spinach to the top of the salmon then cover with the pastry. Crimp the edges and gently score the top. Brush with beaten egg then place in the oven.
- Bake for 25-30 minutes until the pastry is golden brown and crisp.
- Remove from the oven, slice and serve.
- While the salmon is baking, make the sauce. Melt the butter in a small saucepan then add the garlic and cook for a few seconds. Pour in the cream and add the dill. Bring to a simmer and cook for 5 minutes. Season with salt, pepper and lemon juice and remove from the heat. Serve the sauce with the baked salmon en croute.
Nutrition Facts : Calories 481 kcal, Carbohydrate 24 g, Protein 22 g, Fat 33 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 206 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
SALMON IN PASTRY WITH HERB AND CREAM SAUCE
This recipe was given to me by my Welsh cousin in-law and has become a family favourite for special occasions. It is easy to make, tastes great and looks very impressive when brought to the table.Recipe quantities are for a 2lb (1kg) salmon. Multiply up as required for larger fish.
Provided by Tess8728
Categories Welsh
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- If using a whole salmon, have the fish monger clean, skin and fillet it so that you have two whole fillets.
- Check the fillets for large internal bones and remove these with a clean pair of pliers or scissors.
- You can make individual serves using salmon steaks rather than a whole fish if desired.
- If using a larger fish eg 5lb, wrap each fillet in buttered foil and precook for about 15 minutes.
- Do not overcook or it will fall apart in the next step!
- Allow to cool in the fridge.
- Chop the preserved ginger and mix with currents and butter.
- Spread mixture over the fish and sandwich the fillets together.
- Wrap the fish in pastry and decorate as required.
- Glaze with egg wash.
- Bake for 30- 45 minutes.
- Cook for the first 20 mins in a moderate- hot oven, then reduce heat to slow for the remainder.
- If using ready made pastry be guided by cooking instructions on the packet.
- Chop shallots and sweat in butter.
- Add herbs and gently cook for a minute of two.
- Add the flour and mix.
- Add cream.
- Bring gently to the boil and cook for 5 mins stirring all the time.
- Stir in mustard, egg yolk and lemon juice.
- Check seasoning and adjust to taste.
- Serve the fish on a platter decorated with fresh sprigs of chervil and tarragon.
- Serve the sauce separately in a gravy boat.
CREAMED SALMON ON TOAST
Steps:
- In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
- Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
- Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 13.9 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 7.9 g, Sodium 880.3 mg, Sugar 5 g
PUFF PASTRY SALMON
An excellent blend of salmon, pesto, spinach and puff pastry. It tastes great and only takes a few minutes to put it all together!
Provided by Danielle Harbold
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
- Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 38.9 g, Cholesterol 54.9 mg, Fat 43.7 g, Fiber 2.3 g, Protein 33.5 g, SaturatedFat 10.9 g, Sodium 528.7 mg, Sugar 0.9 g
ROCKIN' SALMON WITH CREAMY HERB SAUCE
This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!
Provided by NcMysteryShopper
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
- Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
- In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
- Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!
Nutrition Facts : Calories 389.6, Fat 15.1, SaturatedFat 5, Cholesterol 109.3, Sodium 470.8, Carbohydrate 12.6, Fiber 0.8, Sugar 10.1, Protein 42.2
SALMON WITH HERB & GARLIC CREAM SAUCE
Make and share this Salmon With Herb & Garlic Cream Sauce recipe from Food.com.
Provided by Abby Girl
Categories Very Low Carbs
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet on medium high heat. Add salmon and cook for 5 minutes on each side or until salmon flakes easily with a fork. Remove from skillet; cover to keep warm.
- Add milk and cream cheese to skillet; cook and stir until the cheese is melted and mixture is well blended. Stir in cucumbers and dill.
- Return salmon to skillet. Cook 2 minutes or until heated through. Serve salmon topped with sauce.
Nutrition Facts : Calories 491, Fat 20.7, SaturatedFat 6.8, Cholesterol 190, Sodium 365.4, Carbohydrate 4, Fiber 0.1, Sugar 0.2, Protein 68.4
SLOW-ROASTED SALMON WITH HERB SAUCE
"This dish utilizes a really simple technique of roasting salmon at a very low temperature," says Jerry Traunfeld. "I pair it with a white wine and butter sauce and top it with rough chopped herbs. It's an especially great recipe if you have an herb garden, but you can easily prepare it with herbs from the supermarket."
Provided by Jerry Traunfeld
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
- Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
- Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.
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