| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for spraying the foil
- 2 teaspoons olive oil
- 2 medium shallots, finely chopped
- 9 ounces cremini mushrooms, sliced into 1/4-inch-thick slices
- 5 ounces baby spinach leaves
- Kosher salt and freshly ground black pepper
- All-purpose flour, for rolling out the pastry
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten
- One 2-pound side of salmon fillet, skinless
- 2/3 cup clam juice
- 3/4 cup Mexican crema
- 1/2 cup heavy cream
- 2 teaspoons all-purpose flour
- 3 tablespoons minced fresh dill
- Kosher salt and freshly ground black pepper
Instructions
- 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 and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
- Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
- Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
- Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
- For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
- Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 360 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 23 g |
| Cholesterol | 92 mg |
| Sodium | 474 mg |
Reviews
This was great, made exactly as described except I cut the salmon in half and put each half in one pastry sheet so I could give one to a friend. Cooked exactly the amount of time on recipe and was done perfectly. Sauce was also great, I was afraid it would be too dill forward, but was perfect. I did have a little trouble with it thickening, so I added a little corn starch then it got too thick, so maybe it just needed to cool. I’m going to make this for a company get together next time.
Absolutely delicious! Make sure to season the salmon. I have shared this with family and friends with rave reviews.
This dish is delicious. I thought the sauce was a little bland, so I added the zest and juice of 1 lemon after the sauce was done: awesome!
This is one of my favorite salmon dishes. Don’t be afraid to really go heavy with salt and pepper because the fish can be pretty bland without that. I added onion powder as well. I did half the recipe and it was great.
This recipe is really easy and soooooo delicious! It feels like a fancy restaurant meal. I served it with green beans almandine. Just fantastic.
After making this two times, I’ve decided it is mostly about the “wow” factor. I think if I ever to it again, I’d do individual packets. My guests loved it, but my favorite way to make salmon, and so simple is Ina’s panko crusted salmon, which by the way, is not necessary to sear first! Just put in oven!
Good, but not great. I did a half recipe, which was plenty for a family of 5. I think if the salmon had more seasoning it would be much better, as it’s a bit bland with just the salt and pepper. Nice presentation though.
fantastic result! Really tasty and the timing was perfect. The salmon was perfectly done and the pastry was flaky. The spinach kind of disappeared but you could taste it. I tried putting it on a greased rack instead of parchment/foil but that did not work – don’t recommend it! The pastry started to bleed into the rack making it more difficult to pry off. I left some pasty on that rack!
This is my go to salmon dish, particularly when we have guests, in part, because the presentation is beautiful. Each and every one of our guests have absolutely loved this recipe and and so many have asked for the recipe. It couldn’t be easier to make and what wonderful flavors!
Made this this evening. Very good. Thought salt and pepper would not be enough seasoning so I added mrs dash seasoning, garlic powder, thyme, and Cajun seasoning. These added much flavor the dish needed. Pastry was delicious and the salmon was cooked perfect! Elegant dinner. Will make often!