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I wanted to show you a show-stopper appetizer for this issue, but Chanie quickly reminded me that the point of my article is not an 18-step recipe, but rather something simple made from pantry staples.
So, put in my place, I went to my pantry (and freezer) for inspo. I recently saw beautiful hasselback garlic rolls and wanted to recreate something similar. The puff pastry squares sitting in my freezer would give me the look without the heaviness.
This fish dish takes just a few minutes to prepare — definitely appreciated when preparing so many Yom Tov dishes. I plated it with a super-simple creamed spinach for a pop of color and flavor.
8 appetizer-size slices skinless salmon (about 4 ounces/110 grams each)
salt, to taste
pepper, to taste
garlic powder, to taste
2 tablespoons oil
1 cube Gefen Frozen Garlic
1 cube Dorot Gardens Frozen Basil
1 cube Gefen Frozen Dill
1 cube Gefen Frozen Parsley
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
8 4-inch (10-centimeter) puff pastry squares, defrosted (see note)
2 tablespoons oil
1 onion, finely diced
2 cubes Gefen Frozen Garlic
2 cups frozen spinach, defrosted and drained
1 teaspoon salt
1/2 teaspoon garlic powder
1/3 cup pareve (non-dairy) milk
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Season salmon slices with salt, pepper, and garlic powder.
In a small bowl, combine oil with all the herbs and seasoning.
Working with one puff pastry square at a time, cut lines across 1/4-inch (0.6- centimeters) apart, until about 1/4-inch (0.6-centimeter) from the edges — make sure not to cut through to the end.
Lay puff pastry on salmon slice (it doesn’t have to entirely cover the fish), and roll the pastry over the salmon, sealing the ends together on the bottom. Place on a parchment-lined baking sheet. Repeat with remaining puff pastry and salmon slices.
Brush dough generously with seasoned oil. Bake for 30 minutes.
In a large frying pan, heat oil.
Sauté onion until soft, then add garlic cubes and sauté an additional five minutes.
Add spinach and seasoning and cook for 15 minutes on low heat.
Transfer spinach to a container. Add pareve milk and blend with an immersion blender until smooth.
Spoon a dollop of spinach on the side of the plate. Add a portion of salmon, and enjoy!
Photography by Sonya Kaplan
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