Hamdi Saidani This easy salmon en route is filled with creamy spinach and wrapped in golden puff pastry. It’s perfect for a cozy dinner or special occasion. The flavors are rich and comforting, and the whole dish is made with simple ingredients you probably already have.
Jump to RecipeIngredients Needed:
- 1 tablespoon unsalted butter
- 1 shallot
- 2 garlic cloves
- 8 ounces fresh baby spinach
- kosher salt and pepper
- 4 ounces cream cheese
- 2 tablespoons parmesan cheese
- 2 teaspoons freshly squeezed lemon juice
- 1 (2 pound) salmon filet, about 1 inch in thickness
- 1 sheet of puff pastry
- 1 large egg + 1 teaspoon water
How To Make Salmon En Croute Recipe?
- Preheat the oven: Set your oven to 220°C and line a baking sheet with parchment paper.
- Sauté the aromatics: Melt the butter in a skillet over medium heat. add the diced shallot and garlic with a pinch of salt and pepper. Cook for 2 to 3 minutes until softened.
- Wilt the spinach: Stir in the fresh spinach and cook until it wilts down, stirring often.
- Make the filling: Add the cream cheese to the spinach and stir until melted. then mix in the parmesan cheese and lemon juice. Remove from heat and let it cool slightly.
- Assemble the pastry: Place the puff pastry on the baking sheet. Spoon the spinach mixture into the center, shaped about the same size as the salmon.
- Add the salmon: Season the salmon fillet with salt and pepper, then lay it on top of the spinach filling.
- Wrap and seal: Fold the puff pastry over the salmon, sealing all the edges. Gently flip it over so the seam is on the bottom.
- Brush and score: Brush the top and sides of the pastry with egg wash. Lightly score the top with a knife to let steam escape.
- Bake: Bake for 25 to 30 minutes, or until the pastry is golden and crispy.
- Cool and serve: Let it rest for 5 to 10 minutes before slicing. Serve warm and enjoy.
Recipe Tips:
- Pat the salmon dry before using: Wet salmon can make the pastry soggy. Use a paper towel to gently dry the fillet before wrapping it.
- Let the spinach filling cool before assembling: If the filling is too hot, it can melt the pastry and make it hard to work with. Give it a few minutes to cool down.
- Don’t roll the pastry too thin: Keep the puff pastry at its original thickness so it bakes up golden and crisp without tearing.
- Seal the edges well: Press the pastry edges firmly together to lock in the filling. This helps prevent any leaks in the oven.
- Use a sharp knife to score the top: Scoring allows steam to escape and gives a beautiful finish. Just make sure not to cut all the way through the pastry.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover salmon en croute cool completely to room temperature. then wrap it in foil or place it in an airtight container. Store in the fridge for up to 2 days.
- Freeze: Let the salmon en croute cool to room temperature. wrap it tightly in foil, then place it in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Preheat the air fryer to 160°C. Place the salmon en croute inside and heat for 6 to 8 minutes until hot and crispy.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 25g
- Saturated Fat: 11g
- Cholesterol: 105mg
- Sodium: 420mg
- Potassium: 570mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 35g
Try More Hairy Bikers Recipes:
Hairy Bikers Salmon En Croute Recipe
Course: DinnerCuisine: BritishDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
30
minutesCalories
420
kcalThis easy salmon en route is filled with creamy spinach and wrapped in golden puff pastry. It’s perfect for a cozy dinner or special occasion. The flavors are rich and comforting, and the whole dish is made with simple ingredients you probably already have.
Ingredients
1 tablespoon unsalted butter
1 shallot
2 garlic cloves
8 ounces fresh baby spinach
kosher salt and pepper
4 ounces cream cheese
2 tablespoons parmesan cheese
2 teaspoons freshly squeezed lemon juice
1 (2 pound) salmon filet, about 1 inch in thickness
1 sheet of puff pastry
1 large egg + 1 teaspoon water
Directions
- Preheat the oven: Set your oven to 220°C and line a baking sheet with parchment paper.
- Sauté the aromatics: Melt the butter in a skillet over medium heat. add the diced shallot and garlic with a pinch of salt and pepper. Cook for 2 to 3 minutes until softened.
- Wilt the spinach: Stir in the fresh spinach and cook until it wilts down, stirring often.
- Make the filling: Add the cream cheese to the spinach and stir until melted. then mix in the parmesan cheese and lemon juice. Remove from heat and let it cool slightly.
- Assemble the pastry: Place the puff pastry on the baking sheet. Spoon the spinach mixture into the center, shaped about the same size as the salmon.
- Add the salmon: Season the salmon fillet with salt and pepper, then lay it on top of the spinach filling.
- Wrap and seal: Fold the puff pastry over the salmon, sealing all the edges. Gently flip it over so the seam is on the bottom.
- Brush and score: Brush the top and sides of the pastry with egg wash. Lightly score the top with a knife to let steam escape.
- Bake: Bake for 25 to 30 minutes, or until the pastry is golden and crispy.
- Cool and serve: Let it rest for 5 to 10 minutes before slicing. Serve warm and enjoy.
Notes
- Pat the salmon dry before using: Wet salmon can make the pastry soggy. Use a paper towel to gently dry the fillet before wrapping it.
- Let the spinach filling cool before assembling: If the filling is too hot, it can melt the pastry and make it hard to work with. Give it a few minutes to cool down.
- Don’t roll the pastry too thin: Keep the puff pastry at its original thickness so it bakes up golden and crisp without tearing.
- Seal the edges well: Press the pastry edges firmly together to lock in the filling. This helps prevent any leaks in the oven.
- Use a sharp knife to score the top: Scoring allows steam to escape and gives a beautiful finish. Just make sure not to cut all the way through the pastry.