0 from 9 votes
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 Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 serves
Calories: 524 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- ⅓ cup rice (white long grain or brown rice is fine)
- 2 cups baby spinach leaves
- ½ teaspoon salt to season
- ¼ teaspoon lemon pepper or cracked black pepper
- 1 tablespoon garlic minced
- ⅔ cup water
- 3 teaspoons stock powder or chicken bouillon powder
- 4 tablespoons lemon juice freshly squeezed
- 2 tablespoons fresh parsley chopped
- 2 sheets puff pastry
- 4 salmon fillets skinless and boneless
- 1 egg whisked
Instructions
- 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 ¼ 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.
Cup of Yum
Notes
- I prefer to use fresh salmon fillets rather than frozen.
Nutrition Information
Calories
524kcal
(26%)
Carbohydrates
37g
(12%)
Protein
23g
(46%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
0.003g
Cholesterol
67mg
(22%)
Sodium
547mg
(23%)
Potassium
561mg
(16%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
853IU
(17%)
Vitamin C
8mg
(9%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8serves
Amount Per Serving
Calories 524
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 67mg | 22% |
| Sodium | 547mg | 23% |
| Potassium | 561mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.