I think it was on our third date that my future husband decided to invite me to his teeny apartment in Boston for a dinner date. I came over expecting a stereotypical bachelor's meal (some sort of meat & potato dish with a beer on the side). He instead went all-out and cooked up a mushroom risotto for starters, and then this fabulous salmon & pesto baked in puff pastry, followed by chocolate-dipped strawberries. He was cooking to impress (and it worked!).
This is a variation on the dish he served me that night; one that his family had been making for years. A beautiful salmon filet is baked and then flaked into a rice, pesto, and mushroom mix. The whole thing is then rolled in puff pastry dough and baked until golden brown & flaky. This dish is hearty, but (moderately) healthy, and perfect hot or at room temperature. We like to serve this Salmon in Puff Pastry as either a light dinner, or as a main dish for brunch.
Salmon in Puff Pastry
makes 1 puff pastry 'roll'
1 sheet puff pastry dough
3/4 pound salmon filet, deboned & trimmed
2 cups cooked white rice
10-12 ounces portabella mushrooms, washed & finely chopped
3 tablespoons prepared pesto
1/2 tablespoon olive oil
1 tablespoon chopped fresh dill
1 tablespoon water
salt & pepper to taste
Preheat your oven to 350F and line a baking sheet with parchment paper. Reserve.
Take the salmon filet and place on the prepared baking sheet. Lightly salt & pepper the flesh side. Bake for 12-15 minutes, or until cooked through. Place aside.
While the fish is cooking, heat a medium saucepan over medium high heat. Add 1/2 tablespoon of olive oil. Once heated, add your washed and chopped mushrooms to the saucepan. Cook until slightly browned and reduced in size, about 7 minutes.
In a large bowl, combine the already cooked rice, mushrooms, and 3 tablespoons of prepared pesto. Flake the cooked salmon into the mix. Add 1 tablespoon of chopped dill and mix well. Salt & pepper to taste. Reserve.
Prepare a baking sheet lined with parchment paper.
Raise the oven temperature to 400F.
Take a sheet of puff pastry and gently roll to fit the size of a standard baking sheet. Make sure the dough stays chilled. Transfer to the lined baking pan.
Spoon in the salmon/mushroom/rice mixture down the center length of the rolled out dough. Gently fold in the sides and pinch the bottoms together to seal the filling in. If you like, carefully flip the log over, so the seam is on the pan. Fold the bottoms once more.
Mix 1 egg with 1 tablespoon of water in a small bowl and using a brush, coat the pastry with the egg wash.
Bake 15-17 minutes, or until puffed and golden.
Enjoy hot or room temperature.