Baked Teriyaki Salmon in Puff Pastry

Wed, 11 October 2023

Ingredients

 

• 1 large skinless salmon fillet

 

• 100ml teriyaki sauce

 

• 2 tbsp unsalted butter

 

• 1 tbsp Dijon mustard

 

• Zest of 1 small lemon

 

• 1.5 tsp salt

 

• 1 tsp black pepper

 

• 1 tsp fresh thyme

 

• 4 tsp sesame

 

• Handful fresh baby spinach

 

• 4 cloves garlic minced

 

• 4 tbsp freshly grated Parmesan cheese

 

• 2 large egg yolk

 

• 2 sheet frozen puff pastry thawed in the refrigerator

 

Instructions

 

1. Put salmon in a bowl of a tray that will fit and to hold the teriyaki sauce to marinate for 20mins in the refrigerator.

 

2. Place a rack in the centre of your oven and preheat the oven to 180c. Line a rimmed baking sheet with parchment paper.

 

Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.?Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, Stir in the Parmesan. Remove from the heat and let cool.

 

3. In a small bowl, lightly beat the egg yolk Set aside.?

 

4. Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry to the size of the salmon fillet basically you will need to roll it in it

 

5. Remove the salmon fillets from the refrigerator that have been marinating in the teriyaki sauce and place on a plate. Brush the tops of the fillets liberally with the the teriyaki sauce that in the bottom of you bowl, then place each fillet, butter-side down, in the centre of a piece of puff pastry. Spoon half of the cooled spinach over the top.

 

6. Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a “glue”), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don’t stress over the order of the flaps. As long as it’s well sealed and covers the salmon, you’re golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath.

 

7. Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.

 

Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet.

 

Serve hot.