Considering how often we prepare fish, salmon’s the one dish that can always use a new twist. When you sit down to a slice of this salmon, you’ll get the restaurant experience at your very own table.
Salmon Spinach Brioche
Recipe By Yossi and Malky Levine
- Cooking and Prep: 2 h
- Serves: 6
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Contains:
Ingredients (13)
Main ingredients
Sommelier Suggests
Start Cooking
Cook the Salmon
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Heat garlic butter in a large skillet. Add onions and sauté until translucent.
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Sprinkle with salt and pepper and squeeze in half a lemon. Add the slices of salmon and sauté on high heat for five to seven minutes on each side, until lightly brown. Transfer to a dish and let cool.
Prepare the Spinach
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Place drained spinach in a bowl. Add sour cream, butter, and additional salt to taste. Mix until well combined.
Assemble and Bake
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Roll out the pizza dough on a lightly floured pastry board until 1/8 – 1/4 inch thick. It should measure a 12- x 12-inch square. Place one slice of salmon in the top center. Spread a layer of spinach over it, and cover with the second slice of salmon. Wrap the salmon with the dough, sealing it all around, and trim any overlapping edges.
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Use the remaining dough to design the top of your brioche.
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Place on a lined pan and refrigerate for 30 minutes. Meanwhile, heat oven to 350 degrees Fahrenheit.
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Brush dough with egg wash and add sesame seeds to your liking.
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Bake for 45–50 minutes, until dough is golden brown. Let it cool a bit before serving.
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