Valentine's Salmon en Croûte
with Spinach Salad in Caper Vinaigrette
Salmon fillets encased in a puff pastry shell that's brimming with spinach and cream cheese is more than enough to impress your Valentine. The spinach salad with sweet bell pepper and a caper vinaigrette provides the perfect zesty balance.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
340 g
Puff Pastry
(Contains Soy, Wheat)
113 g
Baby Spinach
1 unit(s)
Shallot
7 g
Dill
3 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Lemon
113 g
Arugula and Spinach Mix
1 unit(s)
Sweet Bell Pepper
g
Capers
(May contain Tree nuts, Fish, Milk, Sulphites)
1 unit(s)
Garlic, cloves
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
¾ tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Unroll the puff pastry on a parchment-lined baking sheet. Place another piece of parchment on top. With a rolling pin, roll the pastry to create a 14x10-inch rectangle, then cut in half (use 2 baking sheets for 4 ppl). Cover with plastic and refrigerate. Peel, then finely chop shallot. Finely chop dill. Zest, then juice lemon. Stir together 1/2 tsp lemon juice, 1/2 tsp lemon zest, 1 1/2 tbsp dill (dbl all for 4 ppl) and cream cheese in a medium bowl.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring, until softened, 1-2 min. Add spinach and season with 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl). Cook until spinach is completely wilted and moisture is absorbed, 3-5 min. Transfer spinach to bowl with cream cheese mixture and stir to combine.
Pat salmon dry with paper towels, then season with salt and pepper. Working on the baking sheet, place one piece of salmon on the top half of one pastry piece, leaving a 1/2-inch border around the top and sides. Divide and spread spinach mixture over the salmon. Brush the borders lightly with a little water, then fold the bottom of the pastry over the salmon so pastry edges meet. Repeat with remaining salmon and pastry.
Seal the pastry by gently pressing a fork along the edges, creating a 1/2-inch border. Cut two small slits on the pastry tops for venting. Brush pastry surfaces with 1/2 tbsp of oil (dbl for 4 ppl). Bake in the top of the oven until salmon is cooked through and pastry is golden, 22-26 min.**
Core and cut bell pepper into 1/4-inch slices. Peel and finely mince or grate garlic. Rinse half the capers (all for 4 ppl), dry thoroughly with paper towel and finely chop. Whisk together capers, garlic, 1 tbsp lemon juice, 1/2 tsp lemon zest, 2 tbsp oil (dbl all for 4 ppl) in a small bowl. Season with a pinch of salt and pepper
Add peppers and arugula and spinach mix to the bowl with the vinaigrette, then toss to combine. Cut salmon en croûte in half and divide between plates. Serve salad alongside.
