I featured a recipe in my Friday post last week for salmon in puff pastry. As luck would have it, I went into my kitchen that morning already having made one extra trip to Harris Teeter for party goodies. I got the puff pastry out to thaw thinking I was in good shape to begin preparing the dish. I felt sure I still had pine nuts in a bag in the fridge….NOPE! I did not want to make another trip to the store so I decided to improvise. The result was a delicious Mediterranean recipe that I have been asked to share with my readers by all of my girlfriends who attended the party. Thanks to Jan Carpenter for this picture! This recipe can be a main course or, in this case, I cut it into pieces that could be handled as “finger food”.
Salmon in Puff Pastry
1 box of puff pastry, you’ll only use one sheet for this recipe
1 pound of salmon, skin removed
1 tablespoon extra virgin olive oil
1 shallot, peeled and finely minced
1 box or bag of organic baby spinach
1/2 cup sliced almonds
1/2 cup golden raisins
sea salt and black pepper to taste
1 egg, lightly beaten
Thaw one sheet of puff pastry. Lightly dust a kitchen towel with a bit of flour and roll the thawed dough out to fit the length of the salmon. Heat the olive oil in a large saute pan. Add the minced shallot and saute until just transparent. Add the spinach and toss to mix the shallot with it. Cover and allow to cook for about five minutes, the spinach should be wilted. Add the almonds and raisins, mixing well. Season to taste with sea salt and pepper. With a pair of kitchen tongs, place the spinach mixture down the middle of the puff pastry, making sure to let all excess liquid drain back into the pan as you removed the spinach. Place the salmon over the bed of wilted spinach and season with sea salt and pepper. Bring the sides of the puff pastry together and pinch together to seal. Be sure to crimp the ends of the pastry together as well. Brush with the beaten egg and bake in a 375 degree oven for 25 – 30 minutes, until the pastry is golden and crisp. Cut into serving pieces and place on a platter. That’s it….simple and delicious!
4 Responses
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Marisa Franca @All Our Way Says:
That sounds wonderful! I love using smoked salmon for my Christmas morning breakfast casserole. Even the young grandkids love it. Your treat sounds delicious and I always go to Plan B so I don’t have to make another trip to the grocery store. UGH! Sometimes I feel like I live there although I do like Harris Teeter.
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Brenda Baker Says:
I just love your recipes! I am going to use this one this weekend.
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Melissa Says:
Thanks Brenda…Marisa and Jan! Happy eating during the holidays!
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Jan C. Says:
Thanks for the fabulous recipe and the party!!
