Description
Salmon en Croûte is a sophisticated yet straightforward dish featuring tender salmon filet wrapped in flaky puff pastry with a creamy spinach and cheese filling. Perfect for an elegant dinner, this recipe combines savory garlic, shallots, and creamy cheeses with fresh spinach, all baked to golden perfection for a delightful crust and succulent center.
Ingredients
Spinach 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
- 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 Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough for baking the pastry to a golden, crisp finish.
- Prepare the Spinach Filling: Heat butter in a large skillet over medium heat. Add diced shallot and minced garlic along with a generous pinch of salt and pepper. Cook for 2 to 3 minutes until softened. Add fresh baby spinach and cook, stirring often, until wilted. Stir in cream cheese until melted and combined, followed by parmesan cheese and freshly squeezed lemon juice. Remove from heat and set aside.
- Assemble the Salmon: Place the thawed puff pastry sheet on a baking sheet. Spread a bed of the creamed spinach mixture in the center of the pastry sheet, roughly the size or slightly smaller than the salmon filet. Season the salmon all over with salt and pepper, then place it directly on top of the spinach.
- Wrap the Puff Pastry: Fold the puff pastry over the salmon, bringing in the edges until the salmon is fully encased. Gently flip the parcel so the seams are on the bottom. Brush all over the puff pastry with the egg wash, including the sides and top. Score the top lightly a few times to allow steam to escape during baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the pastry is golden brown and crisp. Remove from the oven and allow to cool for 5 to 10 minutes before slicing and serving.
Notes
- Ensure the puff pastry is completely thawed before assembling to prevent cracking.
- Let the salmon rest after baking to allow juices to redistribute for a moist finish.
- Use fresh lemon juice in the filling for the best flavor.
- Scoring the pastry helps prevent it from puffing unevenly and allows steam to escape.
- For an added touch, garnish with fresh dill or lemon wedges when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
