The flavors of salmon and spinach compliment each other well and are commonly paired on restaurant menus. The combination is simply delicious and one easily prepared at home. Both salmon and spinach result in a low calorie meal with major health benefits. It’s also an inexpensive but satisfying dish. While a dill sauce and pastry will add a few more calories, it’s a delicious way to take salmon and spinach to a divine level. Make it for a special occasion and serve it with a side dish of more salmon that is wilted and laced with pine nuts.
1. Saute shallots in two tablespoons of butter for about three or four mintues or until cooked through.
2. Process one-third of the bag of spinach in a food processor until finely chopped. Combine with the shallots and fresh dill.
3. Butterfly the salmon fillets by slicing them horizontally from the thinnest edge to the thickest.
Stop before cutting all the way through the fish.
6. Roll up the salmon strips. It’s not important if a strip breaks in some places and spinach falls out. Just do your best to patch it together and create a roll. It will meld togehter when baking.
7. Preheat the oven to 375 degrees.
8. On a floured surface, roll out one sheet of puff pastry. Cut a square large enough to wrap around the salmon. Brush the pastry edges with egg. Wrap the dough around the salmon. Place the seam on the underside. Pinch the two ends of the pastry with a fork. Repeat with the second salmon roll.
9. Brush both pastries with egg. Place the salmon packets on a baking pan lined with parchment paper. Bake in a 375 degree oven for 30 minutes or until the crust is golden.
Dill Sauce Directions
1. While the salmon bakes, make the dill sauce. Melt two tablespoons of butter in a saucepan.
2. Add two tablespoons of flour and whisk until well blended and smooth.
3. Add lemon juice followed by milk a little at a time. Keep whisking until all the milk has been added.
4. Mix in two teaspoons of dill weed and heat until thickened, stirring often.
Wilted Spinach Directions
1. Toast a large handful of pine nuts in the oven or a frying pan until golden.
2. Minutes before the fish is done, put the remainder of the spinach in the frying pan and toss with two tablespoons of butter until wilted, about 30 to 60 seconds.
Place each salmon pastry on a plate along with half the wilted spinach. Sprinkle pine nuts over spinach and pour sauce over all.
The Fish And Spinach
2 individual skinless salmon fillets
1 large shallot, diced
1 bag of prewashed baby spinach, separated
4 tablespoons of butter, separated
2 tablespoons of fresh dill, chopped
flour for rolling dough
1 sheet of Pepperidge Farm Puff Pastry
1 beaten egg
a handful of pine nuts
salt and pepper to taste
2 tablespoons of butter
2 tablespoons of flour
1 teaspoon lemon juice
1 cup of milk
2 teaspoons of dried dill weed
½ teaspoon of salt
a dash of pepper