Best 3 Salmon En Croute With Spinach And Gruyere Recipes

Indulge in a culinary masterpiece with our delectable Salmon en Croute, a dish that combines the richness of salmon with the flakiness of puff pastry. This recipe elevates the classic salmon dish to new heights, encasing it in a golden-brown crust that shatters upon the first bite, revealing a tender and succulent salmon center. Accompanied by a vibrant spinach and Gruyère filling, this dish tantalizes the taste buds with its harmonious blend of flavors and textures. Whether you're hosting a special dinner party or seeking a sophisticated meal for a cozy night in, Salmon en Croute is sure to impress. Alongside this main course, discover a collection of equally enticing recipes, including a zesty Lemon Butter Sauce to enhance the salmon's natural flavors, a refreshing Spinach Salad with a tangy dressing, and a decadent Chocolate Mousse for a sweet ending to your culinary journey.

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SALMON EN CROUTE WITH SPINACH AND GRUYERE RECIPE - (5/5)

Salmon en Croute with Spinach and Gruyere Recipe - (5/5) image

Provided by á-8377

Number Of Ingredients 10

Ingredients

2 tbsp. unsalted butter
1 small yellow onion, cut into small dices
2 tbsp. Amore® garlic paste, or 6 garlic cloves, chopped
2 , 10-oz. packages frozen chopped spinach, thawed and squeezed dry
Salt and freshly ground pepper
Flour for rolling pastry
2 sheets frozen puff pastry, thawed
salmon fillet
Gruyere cheese
1 egg

Steps:

1. Preheat oven to 425°F. In a large sauté pan over medium heat melt butter. Add onion and garlic paste and cook, stirring frequently, until onion is tender, about 4 minutes. Add spinach and cook, stirring occasionally, until liquid boils off, about 3 minutes. Season with salt and pepper. Cool slightly. 2. On a lightly floured surface, roll 1 sheet of pastry into a rectangle. Line a baking sheet with parchment paper. Place pastry on the parchment. Brush the edges with water. Season salmon on both sides with salt and pepper. Lay salmon in the center of pastry. Top salmon with spinach mixture. Top the spinach with the slices of cheese. Place remaining pastry sheet (rolled to about the same size as a bottom sheet) on top of the cheese. Using a fork, press the edges of the pastry to seal salmon package. (For best results, refrigerate for 15 minutes.) 3. Whisk the egg with 1 tbsp. water; brush pastry with the egg wash. Bake until pastry is puffed and golden and salmon is cooked through, about 30 minutes.

SALMON EN CROûTE

Salmon en Croûte image

This puff pastry wrapped salmon, also know as salmon en croûte, is an incredible meal - easy and fancy! Buttery salmon is topped with creamed spinach and wrapped in a puff pastry crust. It's impressive but not that difficult to make!

Provided by How Sweet Eats

Categories Main Course

Time 1h

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
1 shallot, (diced)
2 garlic cloves, (minced)
8 ounces fresh baby spinach
kosher salt and pepper
4 ounces cream cheese
2 tablespoons parmesan cheese
2 teaspoons freshly squeezed lemon juice
1 (2 pound) salmon filet, about 1 inch in thickness
1 sheet of puff pastry, (thawed if frozen)
1 large egg + 1 teaspoon water, (beaten together for egg wash)

Steps:

Preheat the oven to 425 degrees F.
Heat the butter in a large skillet over medium heat. Add the shallot and garlic with a big pinch of salt and pepper. Cook for 2 to 3 minutes until slightly softened. Stir in the spinach. Cook, stirring often, until the spinach wilts. Once wilted, stir in the cream cheese until melted. Stir in the parmesan cheese and the lemon juice.
Place the sheet of puff pastry on a baking sheet. I like to lay a bed of creamed spinach right in the center, about the size (or slightly smaller) than the salmon filet. Season the salmon all over with salt and pepper. Place it right on top of the spinach.
Wrap up the puff pastry, folding in all sides until the salmon is covered. Gently flip it over so the seams are on the bottom. Brush the pastry all over with the egg wash - on the tops and side. Score the pastry a few times on top.
Bake the pastry for 25 to 30 minutes, until golden and crisp on the outsides. Remove and let cool for 5 to 10 minutes. Slice and serve!

SALMON EN CROUTE

Salmon en Croute image

Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice, asparagus, and/or spinach on Bastille Day.

Provided by Salvatore A. Lenzo

Categories World Cuisine Recipes European French

Time 1h18m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, divided
½ onion, chopped
1 cup chopped fresh mushrooms
2 teaspoons minced garlic, divided
salt and ground black pepper to taste
1 cup baby spinach
1 tablespoon all-purpose flour, or as needed
2 sheets frozen puff pastry (such as Pepperidge Farm®), thawed
1 (1 1/2-pound) boned, skinned salmon fillet
½ teaspoon smoked paprika, or more to taste
1 egg, beaten
½ cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon dried dill

Steps:

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.

Nutrition Facts : Calories 1205.9 calories, Carbohydrate 60.8 g, Cholesterol 131.6 mg, Fat 85.7 g, Fiber 2.6 g, Protein 47.8 g, SaturatedFat 18.3 g, Sodium 652.6 mg, Sugar 2.4 g

Tips:

For a flaky and moist salmon, choose a high-quality salmon fillet that is fresh and firm to the touch.
To ensure even cooking, bring the salmon to room temperature before wrapping it in the pastry.
Use a sharp knife to score the salmon skin, which will help the heat penetrate evenly.
To prevent the pastry from becoming soggy, brush it with an egg wash before baking.
Bake the salmon en croute until the pastry is golden brown and the salmon is cooked through, about 20-25 minutes.
Let the salmon en croute rest for a few minutes before slicing and serving, which will help the juices redistribute.

Conclusion:

Salmon en croute with spinach and Gruyère is an elegant and delicious dish that is perfect for a special occasion. The flaky salmon, creamy spinach, and melted Gruyère cheese are wrapped in a golden brown pastry that makes for a stunning presentation. This dish is sure to impress your guests and is a great way to enjoy salmon.