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Salmon en Croute with Blue Cheese and Spinach

• 2 lb. salmon side, skin removed, head side if possible

• 1 sheet puff pastry – 2 sheets if it is a very large side of salmon

• 6 oz. frozen spinach, thawed, all water strained out

• 3 cloves garlic, microplaned

• 3 oz. cream cheese, softened to room temperature

• 4 oz. gorgonzola

• 1 sprig basil, stripped

• 1/3 C. panko

• ½ lemon, zested

• Salt and pepper

• 1 egg, beaten

• Dill, for garnish

• Lemon, for garnish

• Balsamic glaze

1. Preheat oven to 425.

2. In a large bowl, combine the spinach, garlic, cream cheese, gorgonzola, oregano leaves, panko, and lemon zest. Toss very well to make sure everything is combined evenly. Season with salt and pepper.

3. Smooth out the puff pastry with a rolling pin, but do not roll out. Season the salmon filet with salt and pepper. Using a round scoop, scoop out the spinach mixture over the salmon and spread out evenly across the salmon. Flip the salmon over so that the top side with the spinach mixture on it is facing down in the middle of the puff pastry. Wrap the salmon up in the puff pastry and seal both edges together. Flip the whole thing back over (so that the seam side is down) and place on a silpat lined baking sheet.

4. Using a very sharp knife, score the top of the puff pastry in a diamond pattern. Brush with beaten egg. Bake for 20-25 minutes.