Salmon In Puff Pastry

Saturday, February 20, 2016

I will try anything to make myself like or eat salmon.  Sometimes I love it, and sometimes I gag on it.

Salmon in Puff Pastry

February 20, 2016

Yield: 2

Prep time: 15

Cook time: 20

Total time:


2 salmon filets, without the skin

2 sheets puff pastry

1 egg, beaten

1 large onion, chopped
2 cups baby spinach, chopped

1/2 tsp salt

1/4 tsp lemon pepper

1 tbsp garlic, minced

2/3 cup water

3 tsp chicken bouillon powder

4 tbsp lemon juice

2 tbsp fresh parsley

Olive oil

1/3 cup rice 20 minute basmati is preferred
2/3 cup water



In a small skillet that has a lid, saute the onion in a little olive oil until transparent - about 5 minutes.  Add in the rice and the spinach and cook until the spinach has wilted.


Add the garlic, cook for an additional 1 minutes, season with salt and pepper.


Add the water and the rice  and bouillon to the pan, and bring to a boil, and gently simmer for 12-15 minutes until the rice is cooked through.  Remove from heat and stir in the lemon juice and parsley, set aside to cool.


Preheat the oven to 425 and line a baking sheet with parchment paper.  Cut the puff pastry sheets in half to make 2 rectangles per sheet. 


With the shorter end at the bottom (closest to you) spoon 1/4 of the rice and spinach mixture, then add the salmon on top, leaving 1 inch around each of the edges.    Brush the edges with water, and then fold the pastry over to envelope the salmon, crush the edges with a fork to seal.  Transfer to the baking sheet.  Brush the parcels with the beaten egg and bake for 20-25 minutes until golden brown. 


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