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Salmon en Croute with Spinach and Gruyere


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  • 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



Step 1

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.

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