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, Puff Pastry Salmon Parcels give you irresistible mouthfuls of the perfect, buttery puff pastry crunch. Enjoy as a main meal, or slice into smaller rounds and serve them as an incredible appetiser. Whichever way you go, you will LOVE this salmon recipe!
PUFF PASTRY SALMON PARCELS
As complicated as the may look, these salmon parcels are easy to make and only require a handful of ingredients.
All you need is:
- Salmon — use fresh, skinless fillets.
- Spinach — we use fresh baby spinach leaves as we found the flavour surpasses frozen spinach.
- Rice — long grain, basmati or jasmine rice can be used.
- Puff pastry sheets — use full fat or reduce fat puff pastry sheets.
HOW TO MAKE SALMON PARCELS
Start your parcels by preparing the filling first:
Sauté onion until soft, the add in rice and spinach.
Cook for a minute until spinach has wilted, then sauté the garlic.
Bring to a boil with water or stock, while stirring occasionally.
Reduce heat and cover. Gently simmer until rice is soft and cooked through.
Stir through lemon juice and parsley, then let cool slightly.
OVEN BAKED PUFF PASTRY SALMON
Preheat oven and line a baking tray.
Cut puff 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.
Arrange a salmon fillet on top of the rice mixture.
Brush the puff pastry edges with water.
Fold empty side of pastry over the top of the salmon to create an envelope, then seal the edges firmly with a fork.
Transfer parcel to prepared baking sheet/tray and repeat the same steps with reamining pastry, rice mixture and salmon fillets until all parcels have been done.
Brush parcels with whisked egg.
Bake for 20-25 minutes until pastry is golden and crisp and salmon is cooked through.
Slice each parcel in half and serve warm.
WHAT TO SERVE WITH SALMON PARCELS
Puff pastry salmon is a meal in itself with the rice and spinach mixture enveloped inside.
Puff Pastry Salmon Parcels
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1/3 cup rice, (white long grain or brown rice is fine)
- 2 cups 8 oz (220g) baby spinach leaves
- 1/2 teaspoon Salt to season
- 1/4 teaspoon lemon pepper, or cracked black pepper
- 1 tablespoon minced garlic
- 2/3 cup water
- 3 teaspoons stock powder, or chicken bouillon powder
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 sheets puff pastry
(6-8 oz each) salmon fillets,skinless and boneless (about 200g each)
- 1 whisked egg
- Heat the oil in a medium suacepan 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 reamining 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.