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5 Ingredient Puff Pastry Salmon




As a kid, when my parents would place fish on the menu, there would always be staunch opposition on our part (unless we could drown it in ketchup). That is, until my parents started making us this version of puff pastry salmon.


It is shockingly easy and only contains 5 ingredients (6 if you include the egg for the egg wash). It looks amazing and is just as great for serving at dinner parties as it is for getting kids to eat fish. I use store bought puff pastry and olive tapenade for this dish- making it very accessible even for the non-cook. The important part here is to use fresh salmon - frozen will have a different water content percentage and will make the puff pastry too soggy.


Puff Pastry Salmon


Servings: 4 Prep Time: 10 Minutes Cook Time: 25 Minutes


Ingredients


4 pieces of fresh salmon, skin removed

4-6 sprigs of fresh basil

8 tsp of olive tapenade

6-10 cherry tomatoes

1 package of puff pastry, thawed

1 egg


Step 1: Thaw the puff pastry in advance - either the night before or about 3 hours before you cook.


Step 2: Preheat the oven to 400 F. Wash and pat dry the salmon gently with a paper towel. Wash and pat dry the basil. Thinly slice the tomatoes and put in a small bowl to the side.



Step 3: Lay out your puff pastry and divide into 4 (some brands of pastry will have either one big sheet or 2 smaller ones). You want to ensure that each piece of pastry will fully envelop each piece of salmon - work with the shapes of salmon that you've got.



Step 4: Spread 2 tsp of olive tapenade on top of each piece of salmon



Step 5: Place tomato slices overtop the tapenade as another layer



Step 6: Add the basil leaves on top of the tomatoes as the final layer



Step 7: Fold your pastry to fully cover the salmon. The shape of my salmon was a little on the short and wide side so I compensated by slicing off some of the extra pastry and layed it across the top of my salmon and folded the edges over. Not only did it look great when it came out but the spaces on top allowed the salmon an air vent while cooking - making sure that the pastry crisped up nicely and wasn’t too soggy.



Step 8: Beat the egg in a small bowl with 1 tbsp. of water to make an egg wash. Transfer the salmon onto a parchment lined baking sheet and gently brush the egg wash over the top of the pastry.



Step 9: Bake at 400 F for 25 minutes or when the tops of the pastry have become flaky and a beautiful golden brown. Serve while hot.


Enjoy!


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