Baked salmon pastry parcel

Baked salmon done differently tonight. This is a piece of tail in a pastry parcel and kept moist with a cheesy white sauce will of chives, dill and parsley.

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Baked salmon with cheesy white sauce in pastry with garlic chilli vegetables. Gary Lum
Baked salmon with cheesy white sauce in pastry with garlic chilli vegetables.
Baked salmon with cheesy white sauce in pastry with garlic chilli vegetables. Gary Lum
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Baked salmon pastry parcel
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

For something a bit more extravagant, I wrapped my baked salmon in puff pastry and kept it moist with a white sauce laden with Coon cheese, chives, dill and parsley. It's served with some chilli garlic frozen vegetables. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 piece Salmon
  • 1 tablespoon Butter Room temperature
  • 1/2 cup Frozen peas, corn and capsicum
  • 1/2 teaspoon Chilli flakes
  • 1/4 cup Coon cheese grated
  • 2 tablespoons Chives chopped
  • 2 tablespoons Dill chopped
  • 1 piece Egg beaten
  • 2 tablespoons Plain flour
  • 1/2 teaspoon Garlic powder
  • 1/2 cup Full cream milk
  • 1 teaspoon Olive oil
  • 2 tablespoons Parsley chopped
  • 2 sheets Puff pastry thawed
Instructions
  1. Preheat a small benchtop oven to 250 °C/480 °F.

  2. Add a piece of salmon on some baking paper and place on a baking tray and then put it into the oven for 10 minutes.

  3. Thaw the sheets of puff pastry.

  4. While the salmon is baking and the puff pastry thawing, melt the butter in a saucepan until it foams. Add the flour and whisk quickly and then add the milk. You want a little more than normal for a white sauce because the cheese will thicken it. As the sauce begins to thicken a little take off the heat and add the cheese, chives, parsley and dill and fold everything in.

  5. Allow the salmon to rest for five minutes. Make a layer of the sauce on one sheet of puff pastry and lay the salmon on that. Pour the rest of the white sauce on the salmon. 

  6. Brush the egg wash on the edges of the puff pastry and over the second sheet. lay the second sheet over the salmon (egg-washed side down) and seal the edges. Apply the egg wash to the top and then place into the oven for 15 minutes.

  7. At the 15 minute mark, pull out the baking tray, brush on some more egg wash and sprinkle a bit more grated Coon cheese on top. Finish baking for five more minutes.

  8. During this last baking phase put the frozen veggies in a bowl, add the olive oil, chilli flakes and garlic powder. Flash cook in the microwave oven for 90 seconds.

  9. Allow the baked salmon to rest for five minutes and then put it one a plate and add the microwave cooked vegetables. garnish with a sprig of parsley.

  10. Shoot a photograph and eat the meal and later regret just how much puff pastry you used.

  11. Wash the dishes and write the blog post and hope your friends share this on social media so everyone in the world gets to see it.

Baked salmon again! You do that so often.

I know. I do it because it’s quick and easy. This time I did it with a twist.

Could you use less pastry?

Yes, and a smaller piece of salmon would make that easy.

What if I don’t have dill and stuff like that?

The dill, chives and parsley impart a nice flavour but these elements aren’t essential. You could use dried chives, parsley and dill if you wanted.

Could this work with other fish?

I suppose so. Ocean trout would be nice. I’m not sure about a white flaky fish. If you give it a go let me know.

Does it have to be fish? I don’t like fish.

I reckon this would work with a thin tender cut of beef (then it would be a strange variation of Beef Wellington), lamb or pork or even a chicken (I’d do thigh over the breast to keep it moist).

Could this be adapted to a vegetarian version?

Sure, I suppose. You could use mushrooms and other vegetables. If you do that let me know how it turned out.

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2 Responses

  1. Yumm. I reckon that was your intent!!!!! I was wondering. What salmon do you have? I have, in the freezer, King, red (my favorite), I think there might be silver, too.

    1. Most of the salmon we have in Australian supermarkets is Atlantic salmon that is bred in the waters off Tasmania.

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