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Salmon en Croûte

Salmon en Croûte

Y’all, this has meal recently become my go-to dinner recipe. It not only takes a whole 35-minutes from start to finish but the presentation makes a boring week night dinner feel like date night out at a fancy restaurant! I discovered this dish at my local Publix of all places. *PRO-TIP* if you visit around 5:00 in the evening they’re usually cooking up a delicious ‘Publix Aprons’ entree which you can sample! When they sampled this dish, I literally threw everything I had in my cart to cook for dinner back on the shelves and rushed home to try my hand. I now make this dish at least twice a month and have really enjoyed trying different fillings! It is super easy to throw in some mushrooms for “Salmon Wellington”, and I also enjoyed a combo of sun-dried tomatoes & pesto! You can’t go wrong when something as delicious as salmon is wrapped in a flaky buttery garlic-herb crust, can you? I think not…

I hope you’ll give this recipe a go, and let me know how it turned out for you! Also, send any of your ideas on other fillings as I am really enjoying switching this recipe up!



Ingredients

1 package frozen puff pastry sheets, thawed (I used Wewalka brand)


Nonstick aluminum foil

8 oz fresh baby spinach

1 tsp freshly minced garlic


2 salmon fillets (2 - 8oz portions)


8 tablespoons Publix brand spinach dip, divided (or your favorite spinach-artichoke dip will do!)


2 oz white cheddar or parmesan cheese, shredded and divided


3 tablespoons garlic-herb butter divided (I LOVE Kerrygold brand)

Flour for dusting pastry

Fresh dill for presentation

  • Set puff pastry out to thaw.


Steps

  1. Preheat oven to 400°F. Line baking sheet with foil and coat with non-stick cooking spray. Coat work surface with flour. Roll out your pastry sheet, using a rolling pin, into 20- x 24-inch sheets; cut sheet in half vertically

  2. Sauté baby spinach with 1 Tbs butter & minced garlic until softened. In the meanwhile, transfer sheets of pastry to the baking sheet.

  3. Season salmon with salt & pepper and place in the middle of each pastry. Spread 4 tablespoons of spinach dip over each salmon filet followed by the sautéed spinach. Evenly sprinkle with cheese.

  4. Fold pastry carefully over salmon, folding any leftovers on the sides inward, then flip to place each seam-side down on baking sheet

  5. Brush remaining melted butter evenly over pastries; bake 25–30 minutes or until pastries are golden and salmon is 145°F. Let stand 5 minutes to cool before serving, top with dill for presentation.


Like I said, get creative with the recipes! As far as sides go, I personally enjoy zucchini & squash or asparagus with my salmon. This time I added in a bit of cous-cous sautéed with garlic and spinach! I also think some roasted broccoli and cauliflower would compliment this dish nicely :)

Thanks for reading, now get to COOKING!

Gabrielle <3

Bella Italia Summer '18

Bella Italia Summer '18