Fresh Salmon Fillet in Crust is one of those quick yet incredibly tasty recipes. Crunchy on the outside and soft inside, it always wins everyone over. The homemade sour cream, also very easy and quick to make, turns it into a gourmet dish. Served this way, it becomes a true main course, but by reducing the portions, it can be perfect for a buffet, brunch, or even an appetizer. So what are you waiting for? Try it now, it’s soooo good.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 9 oz fresh salmon fillet
- 1 package puff pastry
- 12 oz frozen spinach
- 1 knob of butter
- to taste sliced almonds
- to taste salt and pepper
- 1 egg
Tools
- 1 Pan non-stick
- 1 Baking Tray
- 1 parchment paper
- 1 Brush kitchen
How to Prepare Fresh Salmon Fillet in Crust
To prepare the Fresh Salmon Fillet in Crust, you will need very few ingredients, but organize them on your work surface to have everything at hand.
Take the salmon out of the refrigerator at least 40 minutes in advance so it reaches room temperature.
If the fillet you bought fresh at the fish market is whole, cut it in half lengthwise.
Boil the frozen spinach in a little hot water, drain and let them cool.
Put them in the pan to season with a knob of butter and a pinch of salt and pepper, but only after squeezing them well with your hands.
In this way, they will lose most of the liquid and finish drying during cooking in the pan.
They need to be well dried to prevent them from wetting the puff pastry.
Once cooked, let them cool directly in the pan.
Now that you have all the ingredients ready, you can assemble the recipe.
Cut the rectangular puff pastry roll in half, spread some of the spinach and some sliced almonds over it.
Place the salmon fillet on top and cover it with more spinach and almonds.
Wrap it in the puff pastry and place it inside a baking tray lined with parchment paper.
If you calculate well how much pastry you need to wrap the salmon, you can save some pieces to decorate the surface.
Then brush the pastries with the beaten egg, and bake in a preheated oven at 356°F.
Bake for about 30 minutes, or until they are nicely browned.
Turn off and serve your Fresh Salmon Fillet in Crust immediately, perhaps accompanied by Sour Cream, which I think goes perfectly with it.
Tips and Variations
Avoid overcooking the Fresh Salmon Fillet in Crust, or it might dry out.
If you don’t like spinach, try zucchini or any other vegetable you prefer.
The important thing is to dry it well.
You can freeze the fillets already wrapped in pastry and defrost them in the fridge; they will remain perfect because the pastry will not spoil.
This way, you can get ahead of a planned lunch or dinner, such as Christmas Eve.
Do you love salmon? Then don’t miss the next recipe: Smoked Salmon and Orange Salad
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