Description
Culinary magic unfolds with salmon en croute, a French-inspired dish that wraps delicate fish in buttery, golden pastry. Crisp layers embrace tender salmon, creating a sophisticated meal perfect for elegant dinners when you want to impress without complex preparation.
Ingredients
Scale
Main Ingredients:
- 1 salmon fillet (454 grams / 1 pound)
- 1 sheet puff pastry
- 5 ounces (142 grams) baby spinach
Filling and Seasoning Ingredients:
- 4 ounces (113 grams) cream cheese
- 1/2 cup (50 grams) grated parmesan
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried dill
- 3/4 cup (90 grams) panko breadcrumbs
- Kosher salt
- Fresh black pepper
Binding and Finishing Ingredients:
- 2 tablespoons olive oil
- 1 large egg, beaten
Instructions
- Salt the salmon fillet and refrigerate for 15 minutes to enhance flavor and texture.
- Sauté diced onions and minced garlic in olive oil until translucent and fragrant, approximately 3-4 minutes.
- Add fresh spinach to the pan and cook until completely wilted and moisture evaporates.
- Incorporate cream cheese, grated gruyère, chopped fresh dill, and half the panko breadcrumbs into the spinach mixture. Allow to cool completely.
- Carefully unfold puff pastry and center the chilled salmon fillet on one half of the pastry sheet.
- Spread the cooled spinach and cheese mixture evenly over the salmon, ensuring complete coverage.
- Sprinkle remaining panko breadcrumbs on top of the spinach layer for additional crunch.
- Fold the pastry edges over the salmon, creating a sealed envelope and crimping the borders to prevent leakage.
- Brush the entire pastry surface with beaten egg wash to achieve a golden, glossy finish.
- Transfer the prepared salmon en croute to a parchment-lined baking sheet.
- Bake in a preheated oven at 400°F for 25-35 minutes, or until pastry turns golden brown and salmon reaches desired internal temperature.
- Remove from oven and let rest for 5-7 minutes before slicing to allow juices to redistribute.
Notes
- Chill salmon before seasoning to help it maintain a firmer texture and prevent moisture loss during cooking.
- Use fresh dill for maximum flavor, but dried dill works as a convenient alternative if fresh herbs aren’t available.
- Drain spinach thoroughly to prevent excess moisture from making the pastry soggy and compromising the crisp texture.
- For gluten-free adaptation, replace traditional puff pastry with gluten-free pastry and use gluten-free panko breadcrumbs to accommodate dietary restrictions.
- Prep Time: 25 mins
- Cook Time: 25-35 mins
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 770 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 55 g
- Saturated Fat: 18 g
- Unsaturated Fat: 34 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 190 mg