Flaky puff pastry is delicious. If you are one of those people who can’t say no to flaky pastry appetizers or Homemade Chicken Pot Pie, you are going to love this recipe.
Salmon is a higher fat content fish which gives it a creamier texture than other types of fish. Atlantic salmon also has numerous health benefits and is one of my favorites when it comes to seafood. Whenever possible, I choose to buy wild salmon or frozen- at -sea fish. Farmed fish may contain many contaminants like dioxins and PCB’s, which are known carcinogens, therefore I choose to not to eat them.
Flaky Puff Pastry
I chose to use frozen puff pastry for this recipe, made by Pepperidge Farm. It is very easy to use and is always perfectly flaky and delicious. Fill the pastry with a salmon portion and a savory dill mayonnaise, bake it, and place it on top of a bed of brown rice with a vegetable side and the meal is done. I think you will love it!
- 2 salmon portions ( approx. 1/4 lb each)
- ½ sheet puff pastry ( e.g.Pepperidge Farm)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp fresh chopped dill
- 1 tsp seafood seasoning ( old bay or similar)
- ¼ tsp salt
- ¼ tsp pepper
- If using frozen puff pastry allow pastry to thaw at room temperature for 30 minutes.
- Preheat oven to 400 degrees Fahrenheit 2
- Sprinkle a small amount of flour on a clean workspace and place puff pastry flat.
- Using a rolling pin, gently roll dough until fold lines are gone.
- Cut rolled dough in half.
- Rinse salmon portions and pat dry with paper towel.
- Season both sides of each portion with seafood seasoning.
- Blend together sour cream, mayonnaise, dill, and salt and pepper in a small bowl.
- Place 1/2 of the mixture in the center of one piece of the puff pastry and spread it across the dough. Place salmon portion over the mixture.
- Fold puff pastry over salmon overlapping one side over the other
- Cut off excess dough from each end, if any.
- Press edges down to close the ends of the pastry.
- Place each portion, seam side down on a baking sheet.
- Cut small slits into the top of the pastry with a knife to allow steam to escape while cooking.
- Bake in preheated oven for 30 minutes or until pastry is golden brown