Puff Pastry Salmon Parcels

Name: Puff Pastry Salmon Parcels
Total time: 40 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 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)

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!

⏱️ 40 menit 🔪 Persiapan: 10 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 5 dilihat

👨‍🍳 Mulai Masak

Foto: Cafe Delites

Bahan-bahan

8 porsi

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)

Langkah-langkah

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.
Add water and stock powder to the pan. Bring to a boil, stirring occasionally to combine all ingredients.
Reduce heat to low, cover and gently simmer for a further 12-15 minutes, or until the rice is cooked through.
Remove from heat and stir through lemon juice and parsley. Set aside and let cool.
Preheat oven 410°F (210°C). Line a baking tray with baking/parchment paper.
Cut pastry sheets in half to make 2 rectangles per sheet.
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.
Lay the salmon fillet on top of the rice mixture and brush the border/edges of the pastry with water.
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.
Brush parcels with whisked egg and bake for 20 - 25 minutes or until golden brown.
Slice each parcel in half and serve warm.