Salmon In Phyllo Dough Recipe Deporecipe.co
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Spoon the mushroom mixture in the center of the pastry squares. Top each with 1 salmon piece. Brush the edges of the pastry with the egg mixture. Fold the corners of the pastry up over the salmon and press to seal.
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Instructions. Preheat the oven to 425F. Line a baking sheet with parchment paper, add one piece of puff pastry to the parchment. Pat the salmon fillet dry with paper towels. Place the piece of salmon in the center of the puff pastry. Ensure there is enough of a border to seal the edges.
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Salmon in Puff Pastry Recipe
1 teaspoon salt, for salmon. 1 teaspoon pepper, for salmon. 1 egg, beaten. Preheat oven to 425°F (220°C). In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent. Add the spinach, salt, and pepper, cooking until spinach is wilted. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until.
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Stir in the cream cheese, shredded parmesan, dill, salt, and pepper until everything is fully combined. Remove from heat and set aside. Season your salmon fillets on all sides with the salt, pepper, and Dijon mustard. Take the egg and whisk it with a bit of water to create an egg wash. Preheat the oven to 400°F.
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Preheat oven to 375 degrees F (190 degrees C). Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach.
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Assemble and bake. Make the egg wash: In a small bowl, whisk the egg with 1 teaspoon of milk until evenly combined. Set aside. Using a rolling pin, roll out the puff pastry sheets and cut into rectangles, large enough to fit each piece of salmon in the center - there should be 3 inches around the edges from the salmon.
Salmon in puff pastry with dill sauce Constantly Cooking with Paula Roy
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator. Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
Salmon in Puff Pastry Recipe
Move salmon to a parchment lined baking sheet, seam side down and brush with remaining egg wash. While the salmon bakes, make the dijon dill sauce and refrigerate. Bake the salmon until pastry is puffed and golden brown, about 40-45 minutes. Let the salmon sit for at least 15 minutes before serving and cutting.
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Wrap up the puff pastry, folding in all sides until the salmon is covered. Gently flip it over so the seams are on the bottom. Brush the pastry all over with the egg wash - on the tops and side. Score the pastry a few times on top. Bake the pastry for 25 to 30 minutes, until golden and crisp on the outsides.
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Preheat oven to 400° Fahrenheit/200° Celsius. Pat each salmon fillet dry with paper kitchen towels and season with salt and pepper and set aside. In a small bowl, mix together cream cheese, chopped dill and lemon juice (optional). Unfold puff pastry and roll it out thin-ish.
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For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. Heat the oil in a heavy saute pan over medium-high heat. Add the shallots.
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Place pastry on the pan, sealed side down. Bake at 400 degrees about 40 minutes. While salmon is baking, heat the remaining fennel in a non stick frying pan over medium low heat about 12 minutes till it is soft. Put sour cream, fennel, zest of 2nd lime and juice of 2nd lime in a blender and blend til smooth. Reserve to serve on the side.
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Line a baking sheet with parchment paper. Place puff pastry on top. Coat salmon with a thin layer of dijon mustard (1 tsp total) on both sides and season with salt and pepper. Place salmon in the middle of puff pastry, and top with spinach fennel filling. Brush the edges of puff pastry, all the way around, with egg wash.
Salmon Wellington Simply Home Cooked
Follow steps 1-7 above. Preheat air fryer to 360 degrees F / 182 degrees C. Transfer the pastry-wrapped salmon to the preheated air fryer and cook for 15 minutes. Flip the salmon and cook for another 15 minutes until the pastry is golden. Note: Always check for doneness with a meat thermometer.
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Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg. Bake the pie for about 30-35 minutes, or until golden-brown.
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Use a fork to press down on the edges to ensure a tight seal. Brush the top of the pastry with the beaten egg yolk. Place the salmon wellington on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the pastry is golden brown and the salmon is cooked through.