Puff Pastry Salmon Parcels
Puff Pastry Salmon Parcels with spinach and rice is delicious way to change up your salmon enveloped in a crispy, buttery puff pastry shell. Flavoured with garlic, lemon pepper and spinach with irresistible mouthfuls of puff pastry gives you a perfect crunch!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 1/3 cup rice ((white long grain or brown rice is fine))
- 2 cups baby spinach leaves
- 1/2 teaspoon salt (to season)
- 1/4 teaspoon lemon pepper (or cracked black pepper)
- 1 tablespoon garlic (minced)
- 2/3 cup water
- 3 teaspoons stock powder (or chicken bouillon powder)
- 4 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons fresh parsley (chopped)
- 2 sheets puff pastry
- 4 salmon fillets (skinless and boneless )
- 1 egg (whisked)
Instructions
- 1
Heat the oil in a medium saucepan and fry the onion until soft and transparent. Add in the rice and spinach; cook for a further minute until spinach has wilted. Sauté the garlic until fragrant (about 30 seconds). Season with salt and pepper.
- 2
Add water and stock powder to the pan. Bring to a boil, stirring occasionally to combine all ingredients.
- 3
Reduce heat to low, cover and gently simmer for a further 12-15 minutes, or until the rice is cooked through.
- 4
Remove from heat and stir through lemon juice and parsley. Set aside and let cool.
- 5
Preheat oven 410°F (210°C). Line a baking tray with baking/parchment paper.
- 6
Cut pastry sheets in half to make 2 rectangles per sheet.
- 7
With the shorter edge in front of you, spoon 1/4 of the rice and spinach mixture on the lower half of the pastry, leaving a 1-inch (2-cm) border around the edges.
- 8
Lay the salmon fillet on top of the rice mixture and brush the border/edges of the pastry with water.
- 9
Fold empty side of pastry over to envelope salmon, and seal the edges firmly with a fork. Transfer parcel to prepared baking sheet/tray and repeat the same steps with remaining pastry, rice mixture and salmon fillets until all parcels have been done.
- 10
Brush parcels with whisked egg and bake for 20 - 25 minutes or until golden brown.
- 11
Slice each parcel in half and serve warm.