Salmon fillet in crust

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Salmon fillet in crust
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it es fr de br
839.6
Calories per serving
  • Energy Kcal 839.6
  • Carbohydrates g 54.9
  •   of which sugars g 27.3
  • Protein g 39.2
  • Fats g 51.5
  •   of which saturated fat g 15.3
  • Fiber g 102.5
  • Cholesterol mg 9.8
  • Sodium mg 358.6
  • Difficulty: Easy
  • Prep time: 40 min
  • Cook time: 30 min
  • Serving: 4
  • Cost: High

PRESENTATION

Salmon fillet in crust is one of those dishes that works great at both chill dinners and big celebrations. Really, it’s got that impressive look and that British meets Mediterranean vibe. Inspired by the classic Beef Wellington, this dish swaps the beef for a piece of tender salmon, all wrapped up in golden, flaky puff pastry. Honestly, what makes this salmon fillet in crust special is the layer of grilled zucchini and sun-dried tomatoes tucked inside. And you know what? It gives you this burst of fresh and savory flavors every time you slice in. For folks who dig baked salmon with crust, the pastry goes all crispy in the oven, making each bite seriously exciting. This crusted salmon recipe impresses guests for sure, especially when it hits the table all golden-brown and fancy.

Instead of the usual sides, try it with a quick Greek yogurt sauce that’s super tangy and refreshingly cool. And here's the thing: This sauce isn’t just a sidekick—it really lightens up the pastry’s richness, making the salmon taste even more moist. Whether you’re after easy salmon recipes or hunting for new salmon dinner ideas that look as good as they taste, this one’s a win. Some people might be used to things like panko crusted salmon or herb crusted salmon, but here, the blend of Mediterranean flavors and that flaky pastry offer something extra special. It's so so good. It’s a fantastic pick when you want food that feels special but isn’t a total hassle. The crispy layers of pastry, succulent salmon, and fresh veggies all come together perfectly, and that yogurt sauce keeps every bite bright and interesting. So, whether it’s a holiday meal or just a weekend hangout with friends, this salmon in crust brings that wow factor to the table without being overly complicated. Pretty simple, right?

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INGREDIENTS

839.6
Calories per serving
Puff pastry 8.1 oz (230 g) - 1 rectangular roll
Salmon fillets 1 lb (450 g)
Zucchini 2 ½ cups (300 g)
Sun-dried tomatoes in oil 7.1 oz (200 g) - already drained
Taggiasca olives 1.2 oz (35 g) - pitted
Caper berries 0.5 oz (15 g)
Almond slices 1 ¼ tbsp (20 g)
Mint 6 leaves
Thyme 3 sprigs
Fine salt to taste
White pepper to taste
Extra virgin olive oil to taste
For Brushing
Egg yolks 1
Fresh liquid cream 1 spoonful
For the Accompanying Sauce
Greek yogurt 1 cup (250 g)
Lemon peel 1
Lemon juice 0.7 tbsp (10 g)
White pepper to taste
Preparation

How to prepare Salmon fillet in crust

To prepare the salmon fillet in crust, start with the zucchini. After washing and drying them, trim the ends 1 and slice them thinly to obtain slices no thicker than 1/8 inch 2. Place them in a bowl, season with a drizzle of olive oil 3

and mix 4. Heat a grill and cook them for a few minutes on each side, or until they are grilled 5. Remember not to move them while they cook, so the grilled part will be well-defined. Once cooked, set them aside 6.

Toast the almonds for a few minutes in a pan and set these aside as well 7, then finely chop the sun-dried tomatoes drained of their preserving oil 8, the pitted olives 9

the caper berries with the stem removed 10 and the mint and thyme leaves 11. Combine the chopped ingredients in a bowl and mix everything together 12.

Finally, fillet the salmon: run a smooth, tapered blade between the flesh and the skin of the salmon 13. Ensure it has no bones (otherwise you can remove them with kitchen tweezers). After cleaning the cutting board, grind salt and white pepper on the spot 14, lay the two fillets on it and sprinkle with another pinch of spices. Then gently massage to allow the salt and pepper to penetrate the surface 15.

Unroll the sheet of puff pastry, positioning it so that the longer side is vertically oriented. Then lay the zucchini slices horizontally, covering approximately 12 inches 16. Spread the chopped mixture over the zucchini 17, add the toasted almond flakes 18

and then the salmon fillets. Overlap the thinnest parts to obtain a homogeneous piece 19. Then fold the puff pastry over, first one end and then the other 20, close the ends like candy and create a decoration by gently scoring the surface diagonally on one side 21

and on the other 22. Finally, beat one egg yolk with the cream 23 and brush the surface 34.

Bake in a static oven, preheated, at 392°F for about 20 minutes. Then raise the temperature to 464°F and continue for another 4-5 minutes 25. Meanwhile, pour the Greek yogurt into a bowl. Grate the lemon zest 26, then squeeze it 27

and pour the juice in 28. Adjust with a pinch of grated pepper and mix well 29. Remove from the oven and let it cool slightly before serving your salmon fillet in crust with a bowl of yogurt on the side 30.

Storage

It is recommended to consume the salmon fillet in crust immediately.
If preferred, you can store the fillet in the refrigerator, although the puff pastry will become soggy. You can prepare in advance by cooking the zucchini and preparing the chopped mixture before cooking everything.

Tip

Since our salmon fillet in crust is inspired by Beef Wellington, why not try replacing the tomatoes with mushrooms and the zucchini with ham? Just like in the classic recipe! If you want to add an extra touch of flavor, crumble some Quartirolo cheese, or feta, before closing the fillet: you'll taste the goodness!

For the translation of some texts, artificial intelligence tools may have been used.
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