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Puff Pastry Salmon Parcels
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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 serves
- 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.
Calories: 523kcal | Carbohydrates: 37g | Protein: 23g | Fat: 31g | Saturated Fat: 7g | Fiber: 1g | Sugar: 1g