Salmon and spinach stack
Salmon and spinach stack

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 1/2 pkg. (200 g) commercial frozen puff pastry
  2. 1/2 pkg. (71 g) baby spinach leaves
  3. To taste, salt and pepper
  4. 5 mL (1 teaspoon) finely chopped fresh dill
  5. 1 garlic clove, finely chopped
  6. 5 mL (1 teaspoon) honey
  7. 15 mL (1 tablespoon) lemon juice
  8. 30 mL (2 tablespoons) Compliments olive oil
  9. 5 mL (1 teaspoon) Dijon prepared mustard
  10. To taste, pepper
  11. 2 salmon fillets, weighing approx. 180 g (6 oz) each
  12. 15 mL (1 tablespoon) old-fashioned mustard
  13. 30 mL (2 tablespoons) fresh cheese

Directions

  1. Preheat oven to 200°C (400°F).
  2. On a floured work surface, roll out puff pastry as thin as possible into a large rectangle. Divide pastry in half to make two rectangles the size of the salmon fillets. Prick the pastry all over and place on a baking sheet. Bake on the lowest oven rack for 15 minutes, or until golden. Remove from oven and allow to cool. Reduce oven temperature to 180°C (350°F).
  3. In the meantime, blend cheese and mustard in a small bowl. Reserve.
  4. Heat oil over medium-high heat in an ovenproof skillet. Season salmon fillets with pepper and sear for 1 minute on each side. Transfer skillet to the oven and bake salmon for about 8 minutes, or until just barely opaque.
  5. In the meantime, whisk together old-fashioned mustard, olive oil, lemon juice, honey, garlic and dill in a large bowl. Add baby spinach leaves and season with salt and pepper. Combine well and reserve.
  6. Spread cheese mixture onto each rectangular crust and top with a salmon fillet. Garnish fillets with spinach salad. Enjoy!

Aide-gourmet tip: Did you know that omega-3 fatty acids may be beneficial to heart health? They thin the blood, promote the lowering of bad cholesterol levels and help control blood pressure. The main sources of omega-3 are fatty fish such as salmon, tuna and mackerel. Enjoy them more often!

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