My favorite thing about the many blogging groups I’m in, besides the feeling of community and support, is that they give me direction. I like having a “homework assignment” to help inspire a new recipe or give me that push I needed to cross something off the culinary bucket list.
That being said, when I saw the theme for today’s Sunday Supper hosted by T.R. of Gluten Free Crumbley, I’d already had my recipe conveniently in the oven! Unfortunately, it wasn’t a success.
I’d never worked with puff pastry before and while I let it thaw ahead of time the dough remained raw in the center around the salmon. I felt like a contestant on Chopped praying to my oven to cook. After multiple trips in the oven the puff pastry wasn’t getting any closer to being cooked and I didn’t want to compromise the salmon. We loved the salmon and cream cheese filling so much that I knew I’d be giving it another try.
I thought about trying the recipe using seamless crescent roll dough, but I didn’t know if the salmon would cook through in time so instead I turned to my Sunday Supper family for advice. Stacy of Food Lust People Love asked if my fish was cold. The answer was yes. As was the cream cheese center. I made the recipe again the next week while the baby arugula was still good. I let the cream cheese come to room temperature, left the salmon out on the counter for 30 minutes, and more thinly rolled out the puff pastry. Success!
Salmon in Puff Pastry
- 1 sheet frozen puff pastry, thawed according to package directions
- 2 skinless 6-8 oz salmon filets
- 1/3 C cream cheese, at room temperature
- 1/3 C chopped baby arugula
- Preheat oven to 400 degrees F. Lightly grease a baking sheet.
- Roll puff pastry to 1/8″ thickness.
- Mix cream cheese and arugula, season to taste with S+P.
- Place one salmon filet in the center of the puff pastry and season with S+P. Spread the cream cheese mixture top of the salmon. Top with the other piece of salmon. Fold the puff pastry over the top of the fish, trimming any excess.
- Transfer the fish to the prepared baking sheet and spritz with cooking spray (optional).
- Bake for 30 minutes, or until puff pastry is golden and fish is cooked through.
*This recipe is adapted from The Illustrated Kitchen Bible*
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18 thoughts on “#SundaySupper: 5 Ingredients or Less”
I also very much love the support of the Sunday Supper community. It’s so great Stacy could help you get this recipe to be a success.
Oooh, this looks wonderful! Salmon is one fish my whole family will eat! And I love the Sunday Supper community, too 🙂
Brrrrrrilliance! Love salmon (who doesn’t?) as well as recipes that look and taste gorgeous. P.s. Your analogy about homework assignments is wonderful =)
Haha, thanks! 🙂
Stacy is the best and your salmon sounds absolutely delicious!
Yes, I’m glad we could make it work out!
Oh my heavens that looks to die for!! I love salmon!!
We loved it. Melty cream cheese never hurt anything, either.
Yay! Glad it turned out!
Your salmon looks so elegant this way! Great for everyday or company!
Thanks, I quite agree.
Great idea! Love this take on wellington
I’ve never had Wellington before but that is what I thought of when I saw this recipe.
OhhEmmmGeeee that just looks like heaven on a plate!
Haha! Thank you! 🙂