Salmon in Puff Pastry is worthy of company. With only 5 ingredients, it is much easier to make than it looks! A bed of fennel and some lime/fennel cream set the dish off perfectly.
What Makes This Recipe Special?
- Wrapping your dish in puff pastry is a super easy, not to mention delicious, way to elevate your meal to company-worthy.
- This dish has interesting flavour combinations, and it is super easy - only 5 ingredients!
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Ingredients and Substitutions
- The ingredients are all common ingredients, easily found. Just choose the best quality of each to let the dish shine.
- Fresh lime juice is essential here.
- Fennel has a very mild, light flavour. There isn't really an equivalent. You could try celery slices but I think it would be a stronger flavour than the fennel.
How To Make It
- Defrost your puff pastry and roll it into a rectangle if it isn't already rolled.
- Center your salmon fillet in the center of the pastry and top it with fennel and lime juice.
- Seal up the pastry and bake. The salmon is going to steam in its own juices, so ensure your pastry is completely sealed.
- After you have wrapped the fillet, you can score the pastry diagonally to make a nice presentation and give it a brush with egg wash for a nice golden finish
- Serve it with a fennel/lime cream sauce on the side, and you have a very elegant main dish.
Suggested Menu
I served it with these Potato Roses and oven roasted asparagus.
The fennel/lime cream sauce complemented everything on the plate. What a winner of a menu!
Wine Recommendation
My favourite pairing would be a New Zealand Sauvignon Blanc that has grapefruit and herbal notes. A Sparkling wine or a buttery Chardonnay would also work nicely here with the toasty puff pastry.
FAQs
You could use any other mild fish fillet, such as cod or haddock. The thickness should be similar to a sturdy salmon fillet so the fish doesn't overcook before the pastry is done.
Fennel is one of the most distinctive ingredients in the dish. If you can't find it then you might choose sliced leeks, diced bok choy or sliced celery but the dish will be different.
Again, the fennel cream adds distinctiveness to the dish, but you could just serve sour cream with lime juice if you like.
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Salmon in Puff Pastry
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Save Print Pin FacebookIngredients
- 1 lb salmon fillet skinless, boneless
- 1 package puff pastry
- 2 limes + more for garnish if desired
- 1 bulb fennel divided
- 1 cup low fat sour cream
- 1 egg whisked
Instructions
- Preheat oven to 400 degrees.
- Trim ends of fennel bulb. Trim outer layer if it is blemished. Cut vertically down the center. Remove the core in a V shape at the bottom of the bulb. Slice the bulb halves thinly, horizontally.
- Wash and zest the limes.
- Lay or roll out the puff pastry in a rectangle large enough to wrap the fillet and seal.
- Center salmon fillet on the puff pastry. Sprinkle zest from first lime over salmon. Top with ¾ of the fennel slices. Squeeze juice of first lime over the fennel.
- Close up the puff pastry edges. Wet the edges if you need to to make it seal.
- Cover baking sheet with parchment paper. Place pastry on the pan, sealed side down. Score the pastry diagonally and brush the top with whisked egg.
- Bake at 400 degrees about 40 minutes.
- While salmon is baking, heat the remaining fennel in a non stick frying pan over medium low heat about 12 minutes till it is soft.
- Put sour cream, fennel, zest of 2nd lime and juice of 2nd lime in a blender and blend til smooth. Reserve to serve on the side.
- When salmon is done slice the puff pastry package into 4 equal portions and serve.
Terri@foodmeanderings
Looks delicious! Would love to try salmon with puff pastry and fennel -sounds amazing!!!
Leanne | Crumb Top Baking
I love that this salmon in puff pastry looks super impressive but comes together pretty easily! Thanks for sharing a great recipe!
Denise from Urb’n’Spice
What a lovey idea for entertaining, Carolyn! The combination of fennel and lime with salmon are epic! (And I agree with your wine pairing - perfect with this dish ??)
thewineloverskitchen
Thanks Denise!