Salmon in Puff Pastry with Whipped Dijon Cream

Perfect bit of buttery crunch with a bite of salmon

I’m all about texture when it comes to fish dishes, which is why I typically add a bit of encrusted this or nutty that to my fish. I want some crunch to contrast the tender.

If you’re dieting, look away now! I’m not gonna lie– this dish is rich. It ain’t low carb and there are a few steps involved. But it’s soooo worth it. A show-stopper for any dinner party.

There are basically 3 layers you’re working with: The puff pastry, the spinach and garlic, and the salmon with remoulade. Make that 4. The whipped dijon cream makes it oh-so-decadent. It makes a beautiful presentation when you serve the puff pastry packets cut open to reveal the gorgeous pink salmon inside with a hint of green spinach peeking out. It’s worth cheating on your diet for this!

Salmon in Puff Pastry with Whipped Dijon Cream

Ingredients

Salmon wrap

4 Salmon filets
Puff pastry sheets

Spinach bed

4 cups fresh spinach
3 garlic cloves chopped
1 Tb olive oil
kosher salt to taste

Remoulade

3/4 cup mayo
3 Tb srirachi
1 Tb honey
juice from 1/2 a lemon

Egg wash

1 egg whisked

Whipped Dijon Cream

1 cup heavy whipping cream
2 Tb dijon mustard
1 tsp lemon juice
chopped fresh dill (optional)

Instructions

For the spinach bed

Saute spinach and fresh chopped garlic in olive oil until wilted. Hit it with a pinch of kosher salt. Set aside.
Preheat oven to 375

For the pastry

Cut out rectangles of puff pastry that are larger than each salmon filet. Top puff pastry with spinach mixture-- spread out evenly across, leaving 1/2 an inch on all sides of pastry. Then put salmon filet on top of spinach.

For the remoulade

Combine ingredients and spread a couple spoonfuls of the remoulade on top of salmon.
Put another rectangle of puff pastry on top of the salmon and pinch down the sides to seal the fish inside the dough.
Brush the top of the puff pastry salmon packets with egg wash.
Bake at 375 for 25 minutes uncovered. (My oven runs hot, so I lightly covered up the pastry with foil when it got browned after about 15 min.)

Dijon Cream

While salmon is cooking, stir dijon mustard into heavy whipping cream. Using a hand mixer, beat on high for about 2 minutes until peaks form. Add in fresh dill if desired.
Top dijon cream onto salmon pastry packets before serving.