Category: Fish

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Salmon in Puff Pastry

One of the great benefits of living in the Seattle area is the fantastic variety of fresh seafood. This easy recipe features the crème de la crème of the Pacific Northwest: Salmon! And, if you really want to treat yourself, serve this dish with Hollandaise sauce, which is the perfect complement to both the fish and the spinach.

Ingredients

  • 1 Sheet Frozen Puff Pastry (Or make your own if you want to show off!)
  • 1 cup Frozen Spinach, defrosted and drained
  • 1 tbsp. Finely Minced Garlic
  • 2 Large Salmon Fillets
  • Salt & Pepper to taste
  • 2 tbsp. Melted Butter

Directions

  1. Preheat oven to 375 degrees.
  2. Defrost puff pastry sheet and cut into two equal pieces, each roughly double the size of the fillets. (Don’t worry if it’s not exactly right. You can always trim and patch the pastry, and then hide your patch-work on the bottom. It’ll be our little secret.)
  3. Add minced garlic to spinach and mix to combine.
  4. Spoon spinach mixture onto puff pastry in a size and shape roughly equal to the fillets.
  5. Place salmon fillets on top of spinach mixture, and salt and pepper fish to taste.
  6. Wrap puff pastry around both, sealing the edges well.
  7. Flip the puff pastry packets over to hide any seams.
  8. Coat a baking dish with cooking spray and arrange packets in the dish.
  9. Brush the puff pastry packets with melted butter.
  10. Bake in preheated oven for 25-30 minutes, until pastry is golden.
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White Wine Tilapia with Cream

This is so good I never have time to take a picture! Super quick and easy to prepare, using things you probably already have in your refrigerator.  And, you can polish off that bottle of wine you use in the recipe after dinner!

Ingredients

  • Two Large Tilapia Filets
  • 4 Tblsp. Margarine
  • 1/2 cup Finely Chopped Onion
  • 1/4 Tsp. Garlic Powder
  • 1/4 Tsp. Salt
  • 1/4 Tsp. Black Pepper
  • 1/8 Tsp. Basil
  • 1 cup White Wine
  • 1 Tblsp. Corn Starch, mixed with water.
  • 1/4 cup Whipping Cream

Directions

  1. Add corn starch and just enough water to make it liquid to a sealed container and shake vigorously. (This is a great job for an energetic toddler or a rambunctious dog.) Set aside.
  2. Melt margarine in a large skillet over medium heat. (You can use butter, but it may scorch. Just sayin’!)
  3. Add onion, garlic powder, salt, pepper, and basil, and saute until onions are translucent.
  4. Add half the white wine and cook until bubbly, just a minute or two, while stirring.
  5. Lay tilapia filets on top of onion mixture and cover skillet.
  6. Remove lid after tilapia has JUST turned completely white, and turn filets. Re-cover skillet.
  7. Cook two to four minutes more, depending upon thickness of filets. Don’t overcook fish, people!
  8. Remove filets and transfer to serving plates.
  9. Reduce heat to medium-low and add remaining white wine to skillet. Cook until bubbly.
  10. Re-shake corn starch mixture and add to skillet, cooking everything until thickened. It will be quite thick and lumpy.
  11. Add whipping cream and stir in completely.
  12. If sauce is too thick add a bit more white wine.
  13. Pour wine and cream mixture over fish and serve.
  14. Get out the ingredients and make it again, because everyone will love it and you will HAVE to make more!
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