Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon en Croute with Spinach and Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 2 servings

Description

Salmon en Croute is an elegant and flavorful dish featuring tender salmon fillets wrapped in flaky puff pastry with a savory spinach, basil, and feta filling. Baked to golden perfection, this recipe delivers a stunning presentation and a delicious combination of fresh herbs, creamy cheese, and perfectly cooked fish, ideal for a special dinner or entertaining guests.

Ingredients

For the Filling

  • 1 tbsp butter
  • 2 cloves garlic (minced)
  • 4 cups spinach (chopped)
  • 1/2 cup basil leaves (chopped)
  • 75 g feta cheese (crumbled)
  • 1/2 lemon (zest only)
  • Black pepper (to taste)

For the Pastry

  • 1/2 pound puff pastry
  • 2 salmon fillets (skinless or with skin removed, approximately 1-inch thick)
  • 1 egg (beaten, for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the salmon en croute.
  2. Sauté Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant, which will infuse the butter with garlicky flavor.
  3. Cook Spinach and Basil: Add the chopped spinach to the skillet and cook for 2-3 minutes until it wilts down. Then add the chopped basil leaves and remove the skillet from the heat to preserve the freshness of the herbs.
  4. Prepare Filling: Stir in the crumbled feta cheese and lemon zest into the spinach mixture. Season with black pepper to taste, mixing well to combine all the flavors.
  5. Roll Out Puff Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap each salmon fillet completely.
  6. Assemble Pastry Parcels: Spoon the spinach and feta filling onto the center of the pastry, shaping it into a rectangle that matches the size of the salmon fillets.
  7. Add Salmon: Place a salmon fillet on top of the spinach and feta mixture inside the pastry.
  8. Fold and Seal: Carefully fold the pastry over the salmon and filling to enclose it, sealing the edges tightly to create a neat parcel. Repeat this step for the second fillet and pastry.
  9. Prepare for Baking: Place the prepared salmon parcels on a baking sheet lined with parchment paper, positioning them seam side down to prevent them from opening during baking.
  10. Vent Pastry: Make a few small slits on the top of each pastry parcel using a sharp knife to allow steam to escape and prevent sogginess.
  11. Egg Wash: Brush the tops of the pastry parcels with the beaten egg to give them a shiny, golden finish once baked.
  12. Bake: Bake the salmon en croute in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed, and the salmon reaches an internal temperature of 145°F (63°C).
  13. Rest and Serve: Remove the parcels from the oven and let them rest for a couple of minutes before serving to allow juices to redistribute and to avoid burning your mouth.

Notes

  • Use fresh spinach and basil for the best flavor; frozen spinach can be used but should be thoroughly drained.
  • Salmon fillets should be about 1 inch thick to ensure even cooking.
  • Ensure puff pastry is well chilled before rolling to make handling easier and to achieve flakier pastry.
  • Egg wash helps the pastry develop a beautiful golden color and sheen during baking.
  • Internal temperature for perfectly cooked salmon is 145°F (63°C), use a thermometer to check doneness.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Find it online: https://sarabaking.com/salmon-en-croute-with-spinach-and-feta-recipe/