Recipe courtesy of Robert Irvine
Episode: NBA
Total:
1 hr 40 min
Active:
30 min
Yield:
12 to 16 servings
Level:
Intermediate

Ingredients

  • 2 sheets frozen pastry dough, thawed
  • 1 egg yolk, beaten with 1 tablespoon milk, for egg wash
  • 3 cups spinach, sauteed and squeezed dry
  • 1/2 pound freshly sliced mushrooms sauteed and patted dry
  • 1 (3 to 4-pound) side of salmon
  • Salt and freshly ground black pepper
  • 2 hard-boiled eggs, chopped
  • 1 onion, sliced
  • 1 tablespoon fresh dill leaves
  • 1 teaspoon freshly chopped thyme leaves

Directions

Roll out 2 pastry sheets to 1/2-inch thickness and set aside in the refrigerator for 30 minutes to rest prior to assembly. (This will make it easier to handle). At this time preheat the oven to 350 degrees F.

When ready to assemble, lay 1 of the pastry sheets on a flat floured surface. Brush with egg wash and evenly spread the spinach on top. Then cover the spinach with the sauteed mushrooms.

Lay the whole side of salmon on top of the spinach and mushrooms, making sure you have at least 1/2-inch of pastry left all around the salmon.

Preheat oven at 350 degrees F.

Season the salmon with salt and pepper and top with the chopped eggs and sliced raw onion.

Sprinkle with chopped dill and thyme and brush the egg wash liberally around the edges of the bottom pastry.

Place the other pastry sheet on top of the salmon and press the 2 sheets together so they seal tightly (the whole thing should look like a parcel). Egg wash the top and sprinkle with little salt. Transfer the salmon to a sheet pan and place in the preheated oven for 30 minutes.

After 30 minutes check internal temperature by placing an instant-read thermometer into the center of the salmon. When it reads 125 degrees F remove from the oven and allow to rest for a further 10 minutes. It will continue to cook for a further 20 minutes or so.

Transfer salmon to a cutting board and using a serrated knife, slice into 2-inch pieces. Place on a serving platter and enjoy.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Susan's Coulibiac of Salmon

Recipe courtesy of Emeril Lagasse

Lomi Salmon

Recipe courtesy of Darin Peterson

Salmon Kulebyaka

Recipe courtesy of Michael Symon

Saucy Salmon

Recipe courtesy of Ellie Krieger

Salmon Wellington

Salmon Rillettes

Recipe courtesy of Laura Calder

Salmon Tacos

Salmon Cupcakes

Salmon Strudel

Recipe courtesy of Michael Symon

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here