Pesto Salmon Puff Pastry

June 26, 2020

I found this recipe for Pesto Salmon Puff Pastry and loved the idea. It's a recipe from Frank Tiu, Tasty Team. It's actually a video, which shows how to make it. In full disclosure, my husband Eric made it while I watched. He's more adept at dough... It's actually fairly simple using store-bought pesto and some frozen puff pastry.

Prep: 20 mins
Cook: 40 mins
Yields: 4 Servings

Ingredients

½ cup pesto sauce

2 sheets frozen puff pastry, thawed

9 ounces salmon fillet

1 teaspoon salt

1 teaspoon pepper

5 leaves fresh basil, julienned

2 eggs, beaten

Directions

1Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.

3Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.

4Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.

5Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.

6Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.

7Seal the edges by pressing onto the seams of the fish silhouette.

8Use a knife to make indents for the head and fin details.

9Use the tip of the spoon to create indents of the scales.

10Brush the pastry with egg wash.

11Bake for 40 minutes, or until golden brown.

12In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.

13Slice and serve while hot.

Recipe from Frank Tiu, Tasty Team

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