Recipe of Perfect ~Salmon in Pastry~

~Salmon in Pastry~ Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Season the salmon fillets with salt, garlic powder, and onion powder. Remove skin from salmon and place a fillet in center of each of those pieces.

Here is the best "~Salmon in Pastry~" recipe we have found until now. This is gonna smell and look delicious.

Ingredients of ~Salmon in Pastry~

1. You need 1 tbsp of butter.
2. Make ready 1 large of shallot or 1 small onion, diced.
3. It’s 4 1/2 oz of baby spinach,cooked and drained.
4. It’s 1/2 cup of ricotta or cottage cheese.
5. Take 1/4 cup of grated Parmesan cheese.
6. Make ready pinch of of grated nutmeg (optional).
7. You need 1 of salt and pepper.
8. It’s 2 of sheets ready-rolled puff pastry from a 17.3 oz package.
9. You need 10 oz of salmon fillet, divided into four equal pieces (or however big you want it).
10. Make ready 1 of egg, beaten.

Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.Brush the beaten egg on the top and sides of the pastry.Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.Line a baking sheet with foil and spray with nonstick cooking spray.

~Salmon in Pastry~ instructions

1. Melt the butter and saute the shallot or onion for 8-10 minutes,or until softened.Let cool in pan or transfer to a bowl..
2. Squeeze out the moisture from the cooked spinach.Then chop it and add it to the onion, along with the ricotta/cottage,Parmesan, and nutmeg.Add salt and pepper.Mix all together well..
3. Cut each pastry sheet on half.Then roll each piece about 6 in x 16 in..
4. Place a portion of salmon on the pastry and top with the spinach mixture.Brush a little beaten egg around the salmon and fold the pastry over.Shape into anything you want and use scrap pastry for decoration..
5. Brush with beaten egg and chill for 1 hour.Preheat the oven to 400°F. When taken out, brush with the egg again. Bake on a baking sheet for 25 minutes. When done, let cool for 3-4 minutes..
6. You can double or triple the recipe depending who you are serving too..

Dip a pastry brush into beaten egg and let excess run off.Brush edges of pastry around salmon with egg.Trim any excess pastry from the ends, then fold the ends on top.

Heat the oil in a heavy saute pan over medium-high heat.Salmon en Croute} Salmon Wellington can also be called "salmon en croute." En croute is a French term for anything wrapped in a pastry dough and baked in the oven.Salmon Wellington (and other "Wellington" recipes like beef Wellington) specially use puff pastry, which has a myriad of flaky layers that puff up in the oven, versus a single layer pastry.Bring together the ends of each pastry rectangle, and pinch to form tight seams.Pinch together the side seams as well.