Spiced Salmon in Puff Pastry
This Spiced Salmon is so easy to make. Baked between two sheets of Puff Pastry, and bursting with holiday flavors!
Ingredients
- 2 Puff pastry sheets
- 1 Lbs (150 g) fresh salmon
- 1 egg yolk (For Eggwash)
SPICES MARINADE
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground coriander
- 1 tsp ground all spice
- 3 Tbsp Meyer Lemon Oil (LINK under Equipment)
Instructions
- Mix all the spices together with the Sweet Basil Oil for the Marinade.
- Clean your fresh salmon ensuring bones and skin are carefully removed.
- Then, place your salmon in a baking tray, brush the marinade all over and cover with plastic wrap. Let it set in the refrigerator at least 2 hours (overnight is best).
- Preheat oven at 400F/200C.
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- Roll the puff pastry on the Roul'Pat® into a large rectangle. Flip it onto the Large bonMAT™. Reserve in the refrigerator.
- Roll your second puff pastry on the Roul'Pat into a large rectangle and reserve it in the refrigerator, while taking your first pastry out.
- Place your fresh salmon on the top of the puff pastry leaving 2"/6cm on the sides and brush them with some of your egg yolk.
- Take your second puff pastry out of the fridge and flip it on top. Press all around to seal it with a fork. Decorate the top with the excess from the puff pastry.
- Bake for 25 minutes at 400F/200C. (Every oven heats differently, monitor your Salmon Bake from 20min)
- Once your Salmon Bake is out of the oven. Slide it onto your service plate right away. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Spiced Salmon in Puff Pastry
Amount Per Serving (4 g)
Calories 857
Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 13g81%
Cholesterol 111mg37%
Sodium 358mg16%
Potassium 643mg18%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 1g1%
Protein 32g64%
Vitamin A 110IU2%
Vitamin C 1mg1%
Calcium 45mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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