Salmon en Croute with Chili Lime and Creamy Spinach recipe

Salmon en Croute with Chili Lime and Creamy Spinach

by Diana Opoti (@dianaopotieats)
Prep Time
1hr 20min
Cook Time
20min
Total Time
1hr 40min

A delicious salmon dish wrapped in puff pastry with a zesty chili lime marinade and creamy spinach filling.

Ingredients

4 Servings
(1 serving = one slice)

Main Ingredients

  • 1g
    large salmon fillet (400-500), skin removed
  • 1
    sheet puff pastry (thawed, if frozen)

Chili Lime Marinade

  • 2
    red or green chilies, finely chopped
  • 1
    lime, juice and zest
  • 1tbsp
    olive oil
  • salt and pepper, to taste

Creamy Spinach Filling

  • 1cup
    baby spinach, roughly chopped
  • 2tbsp
    cream cheese (or heavy cream)
  • 1clove
    garlic, minced
  • salt and pepper, to taste

How to make Salmon en Croute with Chili Lime and Creamy Spinach

Marinate the Salmon

  1. Mix the chopped chilies, lime juice, lime zest, olive oil, salt, and pepper in a small bowl.

  2. Place the salmon in a shallow dish, pour the marinade over it, and gently rub it into the fish.

    Step 1.1: Place the salmon in a shallow dish, pour the marinade over it, and gently rub it into the fish
  3. Cover and let it marinate in the fridge for 1 hour.

Prepare the Creamy Spinach Filling

  1. Cook the garlic in a skillet over medium heat until fragrant, about 1 minute.

  2. Add the baby spinach and cook until wilted.

  3. Stir in the cream cheese (or heavy cream) and cook until combined.

    Step 2.1: Stir in the cream cheese (or heavy cream) and cook until combined
  4. Season with salt and pepper, then remove from heat and let it cool slightly.

Assemble the En Croute

  1. Preheat your oven to 200°C (400°F).

  2. Roll out the puff pastry on a lightly floured surface.

  3. Place the marinated salmon in the center of the pastry sheet and top it with the creamy spinach mixture.

    Step 3.1: Place the marinated salmon in the center of the pastry sheet and top it with the creamy spinach mixture
  4. Fold the pastry over the salmon, sealing the edges well, and place seam-side down on a baking sheet lined with parchment paper.

    Step 3.1: Fold the pastry over the salmon, sealing the edges well, and place seam-side down on a baking sheet lined with parchment paper

Bake

  1. Brush the pastry with a beaten egg for a golden finish, if desired.

  2. Bake in the preheated oven for about 20 minutes or until the pastry is golden brown and flaky.

Cool and Slice

  1. Let the salmon en croute cool for a few minutes.

  2. Using a serrated knife, slice it gently to serve.

    Step 5.1: Using a serrated knife, slice it gently to serve

Tips & Tricks

  1. Letting the salmon marinate for at least an hour intensifies the chili lime flavor.

  2. Ensure the spinach mixture is cooled slightly before adding it to the salmon; this helps prevent the pastry from becoming soggy.

  3. Brushing with an egg wash before baking gives the pastry a beautiful golden color.

  4. Cool slightly before slicing to keep the pastry layers intact and avoid tearing.