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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (614g) Recipe makes 4 servings |
||
| Calories 1137 | ||
| Calories from Fat 560 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 62.2g | 95% | |
| Saturated Fat 14.6g | 73% | |
| Monounsaturated Fat 30.3g | ||
| Polyunsaturated Fat 11.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 165mg | 55% | |
| Sodium 1033mg | 43% | |
| Potassium 1598mg | 45% | |
| Total Carbohydrate 66.5g | 22% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 3.5g | ||
| Protein 76.0g | 151% | |
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By: Derf
Salmon Stuffed in Puff Pastry
By: ~Rita~
Dec 22, 2002
Salmon Is my Favorite so I can go on and on. You'll just have to try it!!!!!!! I've also added canned crab meat to the filling.
SERVES 4
Ingredients
- 4 salmon fillets, check to make sure there no bones
- 1 (10 ounce) box of chopped spinach, defrosted and squeezed dry
- 1 onion, sliced
- 3 garlic cloves, diced sauted with onions and cooled
- 1 box of defrosted frozen puff pastry sheet
Sauce
- 1 (10 ounce) can cream of mushroom soup
- 1 teaspoon curry
- salt and pepper
- Old Bay Seasoning
Directions
1
Roll out pastry slightly and cut each in half.2
Season each salmon with salt, pepper and Old bay seasoning.3
Place one salmon fillet on each pastry.4
Then place 1/4 of the onions, garlic and spinach on top of each salmon.5
Wrap up pastry over salmon twist and seal.6
Bake in a 425 degree pre heated oven for 15 to 20 minutes.7
Heat can soup with curry. Adding water to thin to consistency you like.8
Place soup on bottom of plate then place Puffed pastry with salmon fillets on top.9
Serve with plain Jasmine Rice.
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- Course > Main Dish > Curries
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: blanche sequeira
On Jan 6, 2008
It looked great! I brushed the pastry with an eggwash made of 1 egg beaten with a 1 tablespoon of water.
From: Bokenpop
On Oct 25, 2007
Rita, these are exceptionally good!!! I made these as a starter to a three course birthday party meal and received compliments from all who attended. The lightly curried sauce is a perfect accompaniment to the pastries, which I rolled up much like a sausage roll instead of a parcel. The rolls looked a LOT neater than my attempts at making parcels! I served these pastries with a salad of greens topped with cranberries, smoked almonds, chives and balsamic dressing and the combination was outstanding. Thank you for a keeper recipe.
From: Kathy228
On Jul 7, 2006
This was SO easy. I didn't have spinach so I used methi leaves and it was great. And since I used that, I couldn't put in the Old Bay, but added a dash of garam masala and ground coriander. It was a winning combination. I WILL make it as the recipes states the next time. And I agree with the above reviewer, this would be good with chicken and maybe shrimp mixed with the salmon. mmmm Great recipe. — Jun 22, 2006 UPDATED: I made the recipe exactly as posted this time and it was delicious. I think I like it better with spinach than the methi leaves, although that was pretty good too. I like this recipe and will make it often. It's so easy and makes a nice presentation. — Jul 5, 2006
From: Nanninga
On Jan 8, 2007
OK - so this is the first main course I have made from this site. I just discovered it about 2 weeks ago. Although I changed it out a bit - this almost brought tears to his eyes. His comment was - "The is only one word for this. WOW!" Kudos to you Rita!!! So here is my thought for making this for a dinner as well - just line up a few filets - then add the stuffing on top - wrap and then cut like a roast.... The changes I made are - I used broccoli (used all of my spinach in the soups from the leftovers from the holidays) added mozzarella balls over the inside mixture before wrapping - added ALOT more curry and other spices to the sauce mixture - no Bay Seasoning. Again Rita - thank you! This is a magnificant recipe!
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