salmon en croute

Salmon En Croute

Fish Recipes

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This recipe is big on elegance, flavor, and wow factor. Luckily, it’s also low on effort! Salmon en croute is just a French way of saying “in a crust,” which happens to be puff pastry in this case. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet.

Cooking Ingredients

    • 1 (1-lb.) salmon fillet, about 1" thick
    • Kosher salt
    • 2 tbsp. extra-virgin olive oil
    • 1 medium yellow onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 5 oz. baby spinach
    • 4 oz. cream cheese
    • 1/2 c. grated Parmesan
    • 1 tsp. dried dill
    • 3/4 c. panko bread crumbs, divided
    • Freshly ground black pepper
    • 1 (15" x 10") sheet puff pastry, room temperature (preferably Pepperidge Farm)
    • 1 large egg, beaten to blend

Cooking Direction

    1. Preheat stove to 400°. Liberally season salmon done with salt. Put on a plate and refrigerate until chilled, around 15 minutes.
    2. In the mean time, in a huge skillet over medium intensity, heat oil until gleaming. Add onion, garlic, and a liberal touch of salt and cook, blending periodically, until onion is clear, around 5 minutes. Add spinach and mix until dynamic green and beginning to shrivel. Mix in cream cheddar, Parmesan, and dill and cook, blending oftentimes, until cheeses are liquefied and joined, around 2 minutes. Mix in 1/2 cup panko and cook, blending, until combination is thickened, around 2 minutes more; season with salt and pepper.
    3. Wash salmon under cool water to eliminate salt, then wipe off with paper towels. Put sheet of puff cake on a cutting board and organize salmon in the middle. (There ought to be around 2" mixture on each side of the salmon.) Season salmon with salt. Spoon spinach combination over salmon, ensuring it stays in the focal point of fish; smooth in an even layer. Sprinkle staying 1/4 cup panko over spinach combination.
    4. Crease long edges of batter over salmon, then, at that point, overlap short winds up. Flip crease side down and move to a material lined baking sheet. Brush done with egg wash, then, at that point, slice shallow inclining lines to score top of batter.
    5. Prepare salmon until baked good is brilliant brown and a moment read thermometer embedded into thickest piece of salmon registers 140°, 25 to 35 minutes. Move salmon to a platter and cut.