Salmon en Croute with Chili Lime and Creamy Spinach
A delicious salmon dish wrapped in puff pastry with a zesty chili lime marinade and creamy spinach filling.
Ingredients
Main Ingredients
- 1glarge salmon fillet (400-500), skin removed
- 1sheet puff pastry (thawed, if frozen)
Chili Lime Marinade
- 2red or green chilies, finely chopped
- 1lime, juice and zest
- 1tbspolive oil
- salt and pepper, to taste
Creamy Spinach Filling
- 1cupbaby spinach, roughly chopped
- 2tbspcream cheese (or heavy cream)
- 1clovegarlic, minced
- salt and pepper, to taste
How to make Salmon en Croute with Chili Lime and Creamy Spinach
Marinate the Salmon
Mix the chopped chilies, lime juice, lime zest, olive oil, salt, and pepper in a small bowl.
Place the salmon in a shallow dish, pour the marinade over it, and gently rub it into the fish.
Cover and let it marinate in the fridge for 1 hour.
Prepare the Creamy Spinach Filling
Cook the garlic in a skillet over medium heat until fragrant, about 1 minute.
Add the baby spinach and cook until wilted.
Stir in the cream cheese (or heavy cream) and cook until combined.
Season with salt and pepper, then remove from heat and let it cool slightly.
Assemble the En Croute
Preheat your oven to 200°C (400°F).
Roll out the puff pastry on a lightly floured surface.
Place the marinated salmon in the center of the pastry sheet and top it with the creamy spinach mixture.
Fold the pastry over the salmon, sealing the edges well, and place seam-side down on a baking sheet lined with parchment paper.
Bake
Brush the pastry with a beaten egg for a golden finish, if desired.
Bake in the preheated oven for about 20 minutes or until the pastry is golden brown and flaky.
Cool and Slice
Let the salmon en croute cool for a few minutes.
Using a serrated knife, slice it gently to serve.
Tips & Tricks
Letting the salmon marinate for at least an hour intensifies the chili lime flavor.
Ensure the spinach mixture is cooled slightly before adding it to the salmon; this helps prevent the pastry from becoming soggy.
Brushing with an egg wash before baking gives the pastry a beautiful golden color.
Cool slightly before slicing to keep the pastry layers intact and avoid tearing.
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