Salmone in Crosta (Salmon Wrapped in Puff Pastry)

What could be a delicious and elegant holiday dish that will wow your guests? Try a salmon fillet wrapped in spinach and flaky puff pastry. The delicate taste of salmon blends well together with the flavor of spinach and toasted pine nuts. It is quite easy to make, but the result is water-mouthing and very beautiful. The pinkish-orange color of the salmon (due to the carotenoid pigments) contrasts with the intense green of the spinach. This year I will prepare this recipe as the main course for my Christmas dinner, something light and tasty. You can also serve it as a starter as well.

SALMONE IN CROSTA (SALMON IN PUFF PASTRY)

Total preparation time: 40 minutes                  Baking time 30 minutes                Servings: 4-5

INGREDIENTS

450 g (1 pound) fresh salmon fillet, rinse and pat dry
450 g (1 pound) frozen spinach
1 garlic clove, peeled
4 tablespoons olive oil (extra virgin)
3 tablespoons roasted pine nuts
Sea salt and freshly ground pepper
230 g (8 oz) puff pastry (disc)
1 beaten egg yolk

DIRECTIONS

1. Preheat the oven to 200°C (400°F)
2. In a skillet over medium heat toast the pine nuts for a few minutes
3. In a pan, over medium heat, defrost the spinach; add a little bit of water and cook for 4-5 minutes. Remove the pan from the heat, and let cool. Over the sink press the spinach by hand to remove as much liquid as possible
4. In a skillet on medium heat sauté the garlic in 3 tablespoons of olive oil (be carful not to burn it). Remove the garlic and add the spinach. Continue to cook for 2-3 minutes. Add the pine nuts, salt and pepper, remove from the heat and set aside. Let cool
5. Season the salmon with salt and pepper. In a non-stick skillet heat 1 tablespoon of olive oil and sauté the salmon over medium heat for a few minutes until lightly done, turning once. Remove from the skillet and set aside. Let cool. If you do not have time you can avoid this step
6. Place the puff pastry disc on parchment paper. Prick the pastry surface with the tines of a fork. Spread in the center half of the spinach mix, forming a rectangle about the size of the salmon fillet. Place the salmon on top and cover with the rest of the spinach
7. Close the sides and the ends to seal the stuffing. Make some thin cuts on the surface to let the steam out. Brush with the egg and bake on a baking sheet  for 10 minutes, then turn down the temperature (180°C- 375°F) and continue baking until golden (about 15-20 minutes). Remove from oven and let stand on a rack for a few minutes. Serve warm. Paola