Well, let me tell ya, makin’ salmon in puff pastry with pesto ain’t all that hard, though it sure looks fancy, like something you’d see in one of them city folks’ cookbooks. You just need a few things that most folks got in their kitchen, and if you don’t, ain’t no big deal—just run down to the store and grab ’em. It’s real simple, and I promise you, it’ll taste real good.
First thing, you’re gonna need some puff pastry. Now, don’t be shy to get the frozen kind, it works just fine. Ain’t nobody got time to be makin’ dough from scratch, especially when you’re tryin’ to get supper on the table quick-like. You also need some fresh salmon. I always say fresh is best, but if you got frozen, that’ll do too. Just make sure it’s good and thawed out, ‘cause you don’t wanna be tryin’ to cook something still frozen in the middle. And then there’s that pesto—buy it from the store or make it yourself if you got the time and the patience. If not, store-bought ain’t gonna hurt you none.
Now, the first step is to preheat that oven to about 375 degrees Fahrenheit. You don’t wanna burn your pastry, so make sure it’s nice and warm before you start.
Next, roll out that puff pastry. You don’t need to be all perfect with it, just get it big enough to fit your salmon in. Lay it out flat on a baking sheet and then, oh, here’s where the magic happens. Spread a good spoonful of pesto on the pastry, right in the middle. Don’t be stingy, but don’t make a mess neither. You want just enough to coat the bottom. After that, lay your salmon right on top. If your fillets are too big, you can cut ’em down to size, but don’t cut ’em too small—just enough so it can fit inside that puff pastry.
Now, fold up the sides of the pastry like you’re tuckin’ in a baby in a blanket. You want the salmon all snug and cozy inside that puff pastry. Pinch the edges together, makin’ sure they’re sealed up real good so the juices don’t leak out. You don’t want no mess in the oven. Once it’s all wrapped up, brush the top with a little egg wash. If you ain’t got no egg, don’t worry none—just use some milk or butter, and it’ll shine just fine.
Pop that thing in the oven for about 20 minutes. You’ll want to check it after 15 minutes, just in case the pastry’s gettin’ too brown too quick. If it is, just cover the top with a little foil, and let it keep bakin’ ‘til it’s golden brown and puffed up nice. Once it’s done, take it out and let it sit for a minute before you cut into it. If you want, you can serve it with a side of vegetables or even a salad, but honestly, it’s good enough on its own.
I like to serve this salmon in puff pastry with pesto hot, right outta the oven. But if you’ve got leftovers, don’t worry. Just put it in the oven to warm up again, maybe 10-15 minutes at 375°F. That way, the pastry stays crispy, and the salmon stays moist.
So, if you’re lookin’ for a fancy meal that don’t take much to make, give this one a try. It’s easy, it’s quick, and it’ll sure impress whoever’s sittin’ at your table.
Ingredients:
- 1 sheet of puff pastry
- 2 salmon fillets
- 2 tablespoons pesto
- 1 egg (for egg wash, optional)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- Roll out the puff pastry on a baking sheet.
- Spread pesto in the center of the pastry.
- Place the salmon fillets on top of the pesto.
- Fold the pastry over the salmon and pinch the edges to seal.
- Brush the top with egg wash or milk/butter for shine.
- Bake for 20 minutes or until the pastry is golden brown.
- Let it cool for a minute before serving.
Tags：[salmon in puff pastry, pesto, puff pastry recipes, easy salmon recipes, baked salmon, salmon dinner, easy dinner ideas]
