Description
Salmon en Croûte is an elegant and flavorful dish featuring a succulent salmon filet wrapped in buttery puff pastry with a creamy spinach and cheese filling. This recipe combines tender salmon, sautéed spinach with cream cheese, parmesan, and a hint of lemon, all encased in a golden, flaky crust, making it perfect for a special dinner or entertaining guests.
Ingredients
Scale
For the Filling
- 1 tablespoon unsalted butter
- 1 shallot, diced
- 2 garlic cloves, minced
- 8 ounces fresh baby spinach
- Kosher salt and pepper, to taste
- 4 ounces cream cheese
- 2 tablespoons parmesan cheese
- 2 teaspoons freshly squeezed lemon juice
Main Ingredients
- 1 (2 pound) salmon filet, about 1 inch in thickness
- 1 sheet of puff pastry, thawed if frozen
- 1 large egg + 1 teaspoon water, beaten together for egg wash
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to ensure it’s fully heated for baking the salmon en croûte.
- Prepare the filling: Heat the butter in a large skillet over medium heat. Add the diced shallot and minced garlic with a generous pinch of kosher salt and black pepper. Cook for 2 to 3 minutes until they soften and become fragrant.
- Cook the spinach: Stir in the fresh baby spinach and cook while stirring frequently until the spinach wilts completely. This usually takes just a few minutes.
- Create the creamy mixture: Once the spinach is wilted, stir in the cream cheese until it melts fully into the spinach. Then mix in the parmesan cheese and freshly squeezed lemon juice, combining well. Remove the filling from heat and set aside.
- Prepare the puff pastry: Lay the sheet of puff pastry on a baking sheet. Spread the creamed spinach mixture in the center, shaping it about the size or slightly smaller than the salmon filet.
- Season and place the salmon: Season the salmon filet all over with salt and pepper. Place the salmon directly on top of the spinach bed on the puff pastry.
- Wrap the salmon: Fold all sides of the puff pastry around the salmon, ensuring it is completely covered. Gently flip the wrapped salmon so the seam side is on the bottom for a neat finish.
- Apply egg wash and score: Brush the entire surface of the puff pastry with the beaten egg wash to achieve a golden crust. Lightly score the top of the pastry a few times to allow steam to escape and create an appealing pattern.
- Bake the salmon en croûte: Place the baking sheet in the oven and bake for 25 to 30 minutes until the pastry is crisp, puffed, and golden brown.
- Rest and serve: Remove the salmon en croûte from the oven and let it cool for 5 to 10 minutes. Slice carefully and serve warm, enjoying the flaky crust and creamy, flavorful filling.
Notes
- This dish, also known as salmon en croûte, is an impressive yet straightforward meal perfect for special occasions.
- Using fresh baby spinach ensures tenderness and quick cooking; frozen spinach can be used but must be thawed and thoroughly drained.
- Thaw the puff pastry completely to make wrapping easier and to achieve the best puff during baking.
- You can customize the filling by adding herbs like dill or chives to enhance the flavor profile.
- Allowing the salmon to rest after baking helps the juices redistribute and keeps the pastry crisp when slicing.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 510 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
