| Cuisine: American | Type: Main Course | Serves: 2 |
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Source:
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Salt Hank |
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Attributes:
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Book |
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Comments:
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We don't eat enough seafood. When we do, this is an excellet way to prepare salmon. It is so good it is company-worthy! |
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Serving Suggestions:
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Ingredients:
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6 tbs. unsalted butter, divided 2 shallots, minced 6 garlic cloves, minced, divided 1 tsp. chili flakes 1 tsp. Cajun seasoning 1/2 tsp. plus 3 pinches kosher salt, divided 1/2 tsp. plus 1 pinch freshly ground black pepper, divided 3 cups packed fresh spinach 1/2 cup dry white wine 1 cup cream cheese 1 cup sour cream 1/2 cup grated Parmesan cheese 1/2 cup Italian bread crumbs 1 sheet puff pastry, halved and rolled out 2 (7-ounce) salmon filets, skin removed 1 fresh lemon, for seasoning, divided Flaky salt, for garnish 1 tbs. chopped fresh parsley, for garnish |
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Instructions:
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1. Prepare the oven to 400°F and line a sheet pan with parchment paper. 2. In a large pan over medium-low heat, melt 2 tablespoons of the butter, add the shallots and four of the minced garlic cloves, and season with the chili flakes, Cajun seasoning, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook, stirring constantly, until the spices are fragrant, about one minute. Then add your spinach and cover. After 30 seconds, remove the lid and mash the spinach, mixing it with the other ingredients. Continue cooking the spinach, stirring occasionally, until the leaves are mushy and soft (5 to 7 minutes). Deglaze with the wine and let it reduce for a couple of minutes. Add the cream cheese, sour cream, Parmesan, and breadcrumbs; mix everything together until it is totally combined and melting, then remove from the heat. 3. Make sure your puff pastry sheets are rolled out enough to be wrapped around your salmon fillets. Place your salmon in the middle and add a squirt of lemon juice on top, seasoned with a pinch of salt and pepper, then add a thick layer of your cheesy spinach topping to the entire top of your fillet (reserve any remaining filling and use it as a dip). Wrap the fillet with the puff pastry, pinching all the seams closed on all sides, then flip over, score the top of the puff pastry with three or four Xs, then season with another pinch of salt, place on the parchment sheet pan, and bake for 20 to 25 minutes until the puff pastry is golden brown. 4. While it is baking, make your garlic-lemon butter. In a medium saucepan over medium-low heat, melt the remaining 4 tablespoons of butter and add the remaining two cloves of minced garlic; once fragrant (about two minutes), whisk in a big squirt of lemon juice, a big pinch of flaky salt, and the chopped parsley. 5. You can straight up eat this with your hands like a hot pocket, dipping it in the garlic butter, or be fancy and use a knife and fork. |
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2026-09-22