Hasselback Salmon with Creamed Spinach

Faigy Grossmann Faigy Grossmann
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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.

1h 10m 8
Easy Pescatarian Parve

Contains: Gluten, Wheat

Directions

Prepare the Hasselback Salmon

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Season salmon slices with salt, pepper, and garlic powder.

  3. In a small bowl, combine oil with all

    the herbs and seasoning.

  4. 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.

  5. 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.

  6. Brush dough generously with seasoned oil. Bake for 30 minutes.

Prepare the Spinach

  1. In a large frying pan, heat oil.

  2. Sauté onion until soft, then add garlic cubes and sauté an additional five minutes.

  3. Add spinach and seasoning and cook for

    15 minutes on low heat.

  4. Transfer spinach to a container. Add pareve milk and blend with an immersion blender until smooth.

To Serve

  1. Spoon a dollop of spinach on the side of the plate. Add a portion of salmon, and enjoy!

Credits

Tips:
Defrost your puff pastry squares in the fridge, since
you want them fully defrosted but not so warm that they’re hard to shape. Don’t defrost it on the counter, as it gets too soft to work with.

Description:
Photography by Sonya Kaplan

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