Salmon in Puff Pastry
Yield: 2
Prep time: 15
Cook time: 20
Total time:
Ingredients
2 salmon filets, without the skin
2 sheets puff pastry
1 egg, beaten
1
large onion, chopped
2 cups baby spinach, chopped
1/2 tsp salt
1/4 tsp lemon pepper
1 tbsp garlic, minced
2/3 cup water
3 tsp chicken bouillon powder
4 tbsp lemon juice
2 tbsp fresh parsley
Olive oil
1/3
cup rice 20 minute basmati is preferred
2/3 cup water
Instructions
In a small skillet that has a lid, saute the onion in a little olive oil until transparent - about 5 minutes. Add in the rice and the spinach and cook until the spinach has wilted.
Add the garlic, cook for an additional 1 minutes, season with salt and pepper.
Add the water and the rice and bouillon to the pan, and bring to a boil, and gently simmer for 12-15 minutes until the rice is cooked through. Remove from heat and stir in the lemon juice and parsley, set aside to cool.
Preheat the oven to 425 and line a baking sheet with parchment paper. Cut the puff pastry sheets in half to make 2 rectangles per sheet.
With the shorter end at the bottom (closest to you) spoon 1/4 of the rice and spinach mixture, then add the salmon on top, leaving 1 inch around each of the edges. Brush the edges with water, and then fold the pastry over to envelope the salmon, crush the edges with a fork to seal. Transfer to the baking sheet. Brush the parcels with the beaten egg and bake for 20-25 minutes until golden brown.
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