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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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.
- 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
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Preheat a small benchtop oven to 250 °C/480 °F.
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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.
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Thaw the sheets of puff pastry.
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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.
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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.
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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.
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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.
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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.
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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.
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Shoot a photograph and eat the meal and later regret just how much puff pastry you used.
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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.
This meal is a bit heavy, but it's a nice extravagant way to enjoy your baked salmon.
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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