I love the combination of salmon and spinach and this dish works great to make ahead and reheat.
Salmon En Croute
Servings
4 Servings
Ingredients
- Extra virgin olive oil
- 1 large onion sliced
- 10 oz. frozen spinach defrosted and drained
- 2 cloves garlic minced
- Salt and pepper
- 2 salmon fillets 4-6 oz. each, skin removed
- 1 pound puff pastry room temperature
- 1/2 cup shredded gruyere or Swiss cheese
Instructions
- 1 Preheat oven to 425° F.2 Heat a large non-stick skillet over medium high heat. Coat the bottom lightly with oil. Add onions, spinach and garlic. Saute 10 minutes until cooked and liquid is gone. Sprinkle with salt and pepper.3 Remove to a bowl and allow to cool.4 Bring pan up to high heat with a drop of oil. Season salmon with salt and pepper on both sides and sear the salmon fillets 1-2 minutes per side.5 Spread the puff pastry on the counter and roll 1/8 inch thick. Layer salmon, spinach and cheese on top. Wrap dough over the mixture creating a package and sealing it in.6 Brush with egg mixture and place seal side down on a non stick pan and cut a small slit on top for steam to escape. Bake 20-30 minutes or until golden.
- Photo fromflickr – jpellgen
You didn’t list the weight of the salmon fillets
In case it helps anyone, I’ve made this with soft goat cheese instead of any kind of shredded cheese. I don’t know much about gruyere cheese except that it has a strong flavor, and so does goat cheese. I just spread it on the inside of the puff pastry before I added the other ingredients. It comes out great! But you have to like the flavor of goat cheese. Enjoy!
P.S. There’s also not prep time or cook time listed here, if that could possibly be corrected. Thank you.
What is gruyere cheese?
And what would be a substitute in Israel?
This recipe sounds great! although i would like to point out that you did not list the puff pastry dough in the ingredients list. In addition is there a replacement for gruyere cheese as it is not readily available in my area.
Thanx for all the great recipes.