Jim and I eat salmon about once a week. They sell it here in Mercadona and it is always tender and juicy. Last night, I made salmon with puff pastry, combining two of my favourite things, if I could have somehow worked in some chocolate, it would have been the PERFECT meal!
It is easy to make, but I worry about timings and tearing into the puff pastry to check the salmon is cooked isn’t the ideal solution – not being a purist, I lightly cooked the thick pieces of salmon first. I knew that placing them on a bed of spinach, onion and mace with a topping of cheese (blue for me and mousetrap for OH) would keep it moist.
All I needed to figure out was when to start cooking the vegetables so that everything would be hot when they eventually made it to the table.
Well, I am nothing if not lucky because everything pulled together beautifully. I took the salmon out of the oven as the crust was turning a crisp golden brown. I let it sit on the counter because the potatoes weren’t finished boiling. By the time they were the salmon had cooled to the perfect temperature.
You will need
1 sheet puff pastry
1/4 pack frozen spinach
2 tbsp diced onions
2 salmon fillets (about 4 oz each)
In a saucepan, fry the onion until tender but not brown, then add the spinach and mace and mix well.
Roll the pastry out so you can wrap the salmon in it completely
Place half the spinach mixture on top of the pastry then put a salmon filled on top (make sure you have removed the skin). I added cheese as above but this is optional. Now fold the pastry over into a neat parcel. Trim off any excess and make 3 neat cuts in the pastry to allow steam to escape.
Brush with milk to give a nice glaze then bake until the pastry is crisp and brown.
Eat your heart out Nigella !!