"An excellent blend of salmon, pesto, spinach and puff pastry. It tastes great and only takes a few minutes to put it all together!" — danigirl
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2 (12 ounce)
skinless, boneless salmon fillets
seasoned salt to taste
1 (17.25 ounce) package
frozen puff pastry, thawed
1 (6 ounce) package
My family loved this--even the three kids! Thaw the pastry for 45 min. to an hour at room temp. I used frozen spinach, a 9-oz. box, but I cooked it in the microwave and squeezed all the water out. Instead of salt and garlic powder, I used garlic salt. I also brushed a little egg-beaters on the top (not sure if that was needed, but it looked golden brown when done). I had to cook it about 15 min. extra to get the golden brown color, so allow enough time. I was concerned that the salmon would be overcooked, but it was still moist and flaky. This recipe makes more than what it says, at least enough for 8 - 10 people.
I'm hunting around for an elegant, simple fish dish for a dinner's main course. Even though I anticipated some issues with this, I tried a half-batch exactly as written, and I had several problems: 1) It was really, REALLY bland; and 2) like other reviewers, I ended up with soggy-bottom salmon. I tweaked my second attempt quite a bit, with great results: Instead of using fresh spinach (which has a really high moisture content), I used very-well-drained frozen spinach. To give the spinach some needed flavor, I sauteed a mixture of finely-chopped mushrooms, garlic, shallots, nutmeg, butter, and salt for about 10 minutes, then added the spinach and sauteed for another 10-15 minutes to cook off as much moisture as possible (I hate to crash a recipe and rewrite it in the comments, but this seriously needed a flavor boost). I also removed the finished product to a rack to cool, which helped alleviate the sog factor. I'd say this dish is a good launching pad to add flavors that suit you - just do whatever you can to reduce the amount of moisture inside the pastry.
Oh my gosh-this was the BEST way to serve salmon and it makes a ton. Just be sure to follow the thawing directions for the puff pastry exactly on the box for best results.
Delicious. My boyfriend and I made this for dinner last night and both loved it. The only change we made was to add a bit of freshly grated parm cheese to the pesto.
Very TASTY! Made a few adjustments, used 1/2 tsp of garlic salt instead of powder/salt. Added feta cheese and sun dried tomatoes. Also did an egg wash (1 egg & 1 tsp of milk, wisk and brush on pastry) Just heavenly, hubby and 2 yr old loved it!
Okay, it doesn't specify but the spinach should definately be FRESH! If the dough is too thick, then roll it out a little before placing the ingredients inside. That way you can fit more ingredients inside too! Hope this helps.
I used Mediterranean feta cheese instead of pesto. So good, and so easy.
Hubbie says four and a half stars because it was "too simple". I give it SIX stars BECAUSE it was so simple! Would not change a thing. Great recipe! Quick. I brushed egg on the top of the pastry to make it a little more attractive.
* Percent Daily Values are based on a 2,000 calorie diet.
Puff Pastry Salmon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 394
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