Salmon Puff Recipes

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PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY



Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty image

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

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz fresh spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup breadcrumb
4 oz cream cheese
¼ cup shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

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

EASY SALMON PUFF



Easy Salmon Puff image

Easy weeknight dinner? Here's a delicious one to keep handy in your recipe box.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 7

1 cup Original Bisquick™ mix
1 cup milk
1/2 cup sour cream
1 teaspoon dried dill weed
4 eggs
2 cans (6 oz each) boneless skinless salmon, drained, flaked
1 cup shredded Havarti or Swiss cheese (4 oz)

Steps:

  • Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix, milk, sour cream, dill weed and eggs with wire whisk until blended. Gently stir in salmon and cheese. Pour into pie plate.
  • Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 340, Carbohydrate 17 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 5 g, TransFat 1 g

SALMON PUFF



Salmon Puff image

For a fluffy and inexpensive way to serve seafood, try this delicious recipe. The salmon makes this dish so tasty and I love to serve these as appetizers or bring them to pot-lucks.-Marilyn Kutzli, Clinton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

4 large eggs, lightly beaten
1/2 cup whole milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 cups soft bread cubes (about 2-1/2 slices)
1 tablespoon minced parsley
1 small onion, minced
2 tablespoons butter, melted
1/2 teaspoon lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. , Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 141mg cholesterol, Sodium 664mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

SALMON PUFFS



Salmon Puffs image

Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.

Provided by TEXICANTWIN

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 8

Number Of Ingredients 6

8 ounces smoked salmon, chopped
12 ounces crumbled feta cheese
¼ teaspoon ground black pepper
⅛ teaspoon minced garlic
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Combine smoked salmon, feta cheese, black pepper and garlic.
  • Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)
  • Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 29.5 g, Cholesterol 57.6 mg, Fat 34.8 g, Fiber 0.9 g, Protein 17 g, SaturatedFat 12.7 g, Sodium 648.4 mg, Sugar 2.2 g

PUFF PASTRY SALMON



Puff Pastry Salmon image

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

2 (12 ounce) skinless, boneless salmon fillets
seasoned salt to taste
½ teaspoon garlic powder
1 teaspoon onion powder
1 (17.25 ounce) package frozen puff pastry, thawed
⅓ cup pesto
1 (6 ounce) package spinach leaves

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

SALMON PUFFS



Salmon Puffs image

Love these! I'm always looking for recipes that call for canned salmon (an inexpensive way to get the nutrition from the fish) These puffs are fun to make and great tasting! This recipe was adapted from "At Home with Family & Friends" cookbook from Cornerstone Television.

Provided by Monica in PA

Categories     High Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (14 ounce) can drained salmon
1/2 cup flour
1 beaten egg
1/4 cup milk
1 tablespoon lemon juice
1 tablespoon dried parsley
1 teaspoon baking powder
1/8 teaspoon black pepper
1 teaspoon salt
oil, for deep frying ",or",pan frying

Steps:

  • Heat oil in deep fryer or in deep heavy saucepan until hot but not smoking.
  • In a bowl, separate salmon with a fork.
  • Add flour, egg, parsley, salt,lemon juice, and black pepper.
  • Mix thoroughly.
  • Add baking powder to 1/4 c. milk and with a fork beat until foamy
  • Pour this mixture into salmon and mix until well blended.
  • Using 2 teaspoons, scoop up mixture with one spoon and with the other spoon, slide mixture into the hot oil.
  • The puffs will cook quickly and are done as soon as they are brown.
  • Remove puffs from oil with a slotted spoon and place on paper towels to drain.
  • Serve immediately with tartar sauce or cocktail sauce.

Nutrition Facts : Calories 202.7, Fat 5.4, SaturatedFat 1.3, Cholesterol 106.6, Sodium 765.4, Carbohydrate 13.6, Fiber 0.6, Sugar 0.2, Protein 23.6

SMOKED SALMON PUFFS



Smoked Salmon Puffs image

These little bites look impressive, but they aren't hard or expensive. Because the cream cheese filling is so flavorful, you need only a small amount of smoked salmon. The pastry can be baked ahead (and even frozen for up to a month).

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield about 40 puffs (10 to 12 servings)

Number Of Ingredients 10

One 9-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons white wine vinegar
3 sun-dried tomatoes (not packed in oil)
1 Kirby cucumber or 1/4 English cucumber
8 ounces cream cheese, at room temperature
2 tablespoons finely sliced chives
Kosher salt
2 ounces smoked salmon
1/2 teaspoon black sesame seeds

Steps:

  • Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
  • Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg.
  • Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.)
  • Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.)
  • Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.)

MINI SALMON & DILL PUFFS



Mini salmon & dill puffs image

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

185g pack poached salmon fillets
200g full-fat soft cheese
small handful chopped dill
375g sheet puff pastry
1 eggs , beaten

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

SALMON PUFFS



Salmon Puffs image

A nice inexpensive and quick meal. I use to make this a lot when I went out on my own a very long time ago.

Provided by queenbeatrice

Categories     Savory Pies

Time 40m

Yield 6 custard cups, 6 serving(s)

Number Of Ingredients 9

1 (15 ounce) can salmon, skin removed
2 eggs, beaten
1/2 cup breadcrumbs, fine grind
1 teaspoon parsley
1 teaspoon instant minced onion
1/4 teaspoon salt
1 pinch garlic powder
1 pinch pepper
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Mash bones and flake ham with juices.
  • Add remaining ingredients combining well.
  • Pack lightly into 6 well buttered custard cups or small casseroles.
  • Place custard cups in a pan of hot water.
  • Bake for 30 minutes.
  • Serve with your favourite tomato sauce.

SALMON IN PUFF PASTRY



Salmon in Puff Pastry image

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

2 sheets puff pastry
1 whole salmon, filleted
2 cups white wine
1 cup sour cream
1 onion, diced
2 garlic cloves, finely chopped
1 teaspoon oil
1 tablespoon dill

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

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