King Salmon Puff Pastry Parcels with Creamy Spinach Sauce

Ingredients

• 2 King salmon fillets (Bone out and skin off; approximately 150 g each)
• 300 ml Heavy cream
• 1 tbsp Dijon mustard
• 1 bag Spinach (Approximately 120 g)
• Fresh dill (Large handful, finely chopped; approximately 20 g)
• 0.5 Brown onion (Finely diced; approximately 55 g)
• 2 sheets Puff pastry (Thawed from frozen; approximately 500 g total)
• 1 Egg (Whisked for egg wash)
• Olive oil (A drizzle, for cooking)
• Salt (For seasoning and sprinkling)

Steps

1. 1

   Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.

2. 2

   Remove the puff pastry sheets from the freezer and leave them to thaw for approximately 5 minutes, or until flexible enough to cut without cracking.

3. 3

   Cut two rectangles from the pastry and place them on the lined baking tray, leaving space between them.

4. 4

   Place one salmon fillet on each pastry rectangle.

5. 5

   Cut the remaining pastry into strips and arrange the strips over the salmon fillets to cover them, leaving some gaps if desired for the pastry to puff.

6. 6

   Brush the exposed pastry thoroughly with the whisked egg. Sprinkle the pastry with salt.

7. 7

   Bake until the puff pastry has risen and is golden brown and the salmon is cooked through, approximately 20–25 minutes. The thickest part of the salmon should reach 63°C (145°F), or flake easily when tested.

8. 8

   While the parcels bake, place a pan over medium heat and add a drizzle of olive oil.

9. 9

   Add the diced onion and cook for a couple of minutes, stirring occasionally, until translucent and softened.

10. 10

    Add the cream and Dijon mustard. Season well with salt and stir to combine.

11. 11

    Add the spinach and chopped dill to the pan. Stir until the spinach wilts into the cream sauce.

12. 12

    Cook the sauce for 15–20 minutes, stirring occasionally, until it has reduced and thickened. Keep the heat moderate so the cream does not scorch.

13. 13

    Spoon a generous amount of the creamy spinach sauce into each serving dish. Place a salmon puff pastry parcel on top and serve immediately.

Notes

The source does not specify an exact pastry baking time; bake until puffed and golden, checking that the salmon is cooked through. Serve immediately while the pastry is crisp. The cream sauce can be prepared while the parcels are in the oven.

Nutrition per serving

• main
• baked
• salmon
• seafood
• puff pastry
• creamy sauce
• family dinner