This is a stunning main course. I made this a long time ago, using Angela Nilsen’s method to substitute the fat pastry “croûte” with light filo pastry which tastes very good and looks absolutely amazing. And for a fully vegetarian version, replace the salmon with a mixture of mushrooms, aubergine, roasted peppers, and cooked chickpeas. Not kidding, it tastes super good!
I added Kirkland Signature by Nature’s Path Organic Ancient Grains Granola with Almonds in the filling so it gives a sweet taste to the salmon. Kind of like maple syrup or brown sugar on the salmon. My dad, who has a sweet tooth, really liked it, but if you’re like my mom, who loves salty food, just add a bit more salt to the filling and don’t add the Ancient Grains Granola. (You can find the Ancient Grains Granola from Nature’s Path at Costco.)
This does take some time to make, but it is worth it. the salmon is moist, and the spinach filling is super delicious and works very well with the salmon. The filo pastry that wraps it is flaky, crunchy, and all in all, will make your taste buds dance in delight.
Heat 2 tbsp. of vegetable oil in a large pan over medium heat. Add in the chopped onions and garlic and stir for about two minutes before adding the mushrooms.
The onions should be golden and the liquid of the mushrooms should have evaporated before adding in the lemon juice. Wait until the lemon juice evaporates and then take the pan off the heat. Quickly stir in the spinach and it should wilt from the heat of the pan and ingredients. Season with dill weed, thyme, salt, and pepper. Let it cool, and then mix in the sour cream and granola.
Heat oven to 180 °C (356 °F). On a clean working space, place the first layer of filo pastry so that the short end is facing you. Using a brush, spread some oil all over, then add the second layer of filo pastry on top. Repeat for the next 3 layers of filo pastry.
Place the first salmon fillet, skin side up if there is, on the layers of filo pastry so that it is horizontal to you and occupies the first third of the filo pastry, but still leaving space between the end of the filo pastry nearest you and the salmon. Add the spinach filling over the salmon fillet.
Then cover that with the second salmon fillet, skin side down. Now wrap the end closest to you over the salmon, then take the other end and also wrap it over the salmon, tucking it under.
Brush the top with some oil and take a sheet of filo pastry and scrunch it on top, creating a ruffled effect. Try to press down on some parts of the scrunched filo pastry to attach it the the ones that wrap the salmon.
Place it on a parchment lined baking pan and bake for it for 25 minutes, until golden. Check at the 18 minute mark to see if you have to place some tinfoil over top so the filo doesn’t brown too quickly.
Cut and serve 2 to 3 minutes after taking it out of the oven.
Salmon en Croûte with Ancient Grains Granola
Adapted from: The ultimate makeover: Salmon en Croûte-Angela Nilsen (BBC goodfood)
For the vegetarian method, replace the fish with a mixture of mushrooms, aubergine, roasted peppers, and cooked chickpeas. Tastes super good!
Ingredients:
3 tbsp. vegetable oil
1 large red onion, diced
140 g (about 5) white whole mushrooms, finely chopped
3 garlic cloves, crushed and diced
1/2 lemon, juiced
1oo g spinach, rinsed and slightly dried
2 tbsp. dill weed
1 tbsp. thyme
1 tbsp. each of salt and pepper
2 tbsp. sour cream (if adding granola, reduce to 1 tbsp. or the granola will become too soggy.)
1/2 to 1 cup Ancient Grains Granola from Nature’s Path
6 sheets of filo pastry ( I used President’s Choice)
2 entire salmon fillets, or 4 smaller pieces of salmon fillet
Instructions:
- Heat 2 tbsp. of vegetable oil in a large pan over medium heat. Add in the chopped onions and garlic and stir for about two minutes before adding the mushrooms.
- The onions should be golden and the liquid of the mushrooms should have evaporated before adding in the lemon juice. Wait until the lemon juice evaporates and then take the pan off the heat. Quickly stir in the spinach and it should wilt from the heat of the pan and ingredients. Season with dill weed, thyme, salt, and pepper. Let it cool, and then mix in the sour cream and granola.
- Heat oven to 180 °C (356 °F). On a clean working space, place the first layer of filo pastry so that the short end is facing you. Using a brush, spread some oil all over, then add the second layer of filo pastry on top. Repeat for the next 3 layers of filo pastry.
- Place the first salmon fillet, skin side up if there is, on the layers of filo pastry so that it is horizontal to you and occupies the first third of the filo pastry, but still leaving space between the end of the filo pastry nearest you and the salmon. Add the spinach filling over the salmon fillet.
- Then cover that with the second salmon fillet, skin side down. Now wrap the end closest to you over the salmon, then take the other end and also wrap it over the salmon, tucking it under.
- Brush the top with some oil and take a sheet of filo pastry and scrunch it on top, creating a ruffled effect. Try to press down on some parts of the scrunched filo pastry to attach it the the ones that wrap the salmon.
- (Can prepare 2 to 4 hours before. Just chill in fridge until ready.) Place it on a parchment lined baking pan and bake for it for 25 minutes, until golden. Check at the 18 minute mark to see if you have to place some tinfoil over top so the filo doesn’t brown too quickly. Cut and serve 2 to 3 minutes after taking it out of the oven.
A Kitchen Fable 