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Frank's 'accidental' salmon recipe

Frank's 'accidental' salmon recipe

45 ratings

Frank can sometimes be a bit clumsy in the kitchen. But when he accidentally broke his whole salmon in half, he had a moment of genius, inspired by a recipe he stumbled across for salmon Wellington. A quick trip to Tesco for some puff pastry, and the meal was saved – now he can pass it off as his signature dish. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 738 calories / serving

Ingredients

  • 500g skinless boneless side of salmon, or salmon fillets
  • 3 tbsp olive oil
  • 100g shallots, peeled and sliced
  • 1 garlic clove, finely chopped
  • 150g spinach
  • 125g light soft cheese
  • 15g dill, chopped (optional)
  • 375g pack ready-rolled light puff pastry
  • ½ lemon, cut into wedges
  • 1 egg, beaten
All our fresh delicious salmon is responsibly sourced

Each serving contains

  • Energy

    3085kj
    738kcal     37%

  • Fat

    42g 60%

  • Saturates

    14g 70%

  • Sugars

    6g 6%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 51g Protein 39g Fibre 3g

Method

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  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the salmon on a sheet of foil. Season, drizzle over 1 tbsp oil and wrap to seal. Roast on a baking tray for 12-15 mins until just cooked through. Once cool, flake and set aside.
  2. In a pan over a medium heat, cook 2 tbsp oil and fry the shallots for 5 mins. Add the garlic and cook for 1 min. Add most of the spinach, stirring until wilted. Stir in the soft cheese and dill, if using.
  3. Line a baking tray with baking paper and put the pastry on top. Slice a 2.5cm long strip off the shortest side and set aside. Spoon the spinach onto one side of the pastry, leaving a 2.5cm gap at the edge. Top with the fish and drizzle with a little lemon juice.
  4. Fold the unfilled side of pastry over the fish and seal the edges. Crimp the edges and prick the top with a fork. Shape fish from the reserved pastry and stick on top. Brush with egg, then bake for 20-25 mins. Serve with the remaining spinach and lemon wedges. datatables, Int32 startRecord, Int32 maxRecords, String srcTable, IDbCommand command, CommandBehavior behavior) at System.Data.Common.DbDataAdapter.Fill(DataSet dataSet, Int32 startRecord, Int32 maxRecords, String srcTable, IDbCommand command, CommandBehavior behavior) at System.Data.Common.DbDataAdapter.Fill(DataSet dataSet) at TescoRealFood.DataAccess.DBUtil.ExecuteDataSet(String connectionString, CommandType commandType, String commandText, IEnumerable`1 commandParameters) in C:\Projects\real-food\TescoRealFood\DataAccess\DBUtil.cs:line 304 at TescoRealFood.BusinessLogic.VideoController.GetAllVideos() in C:\Projects\real-food\TescoRealFood\BusinessLogic\VideoController.cs:line 97 at TescoRealFood.BusinessLogic.VideoController.get_AllVideos() in C:\Projects\real-food\TescoRealFood\BusinessLogic\VideoController.cs:line 83 at TescoRealFood.BusinessLogic.VideoController.VideoHtml(Dictionary`2 tagParams, List`1 videosParsed) in C:\Projects\real-food\TescoRealFood\BusinessLogic\VideoController.cs:line 242 -->

Little help

To peel shallots quickly, halve them and put them in a bowl of cold water for 1 min. The skins should peel off easily.

Leftovers

Blitz leftover soft cheese in a blender with some flaked mackerel, dill and a squeeze of lemon juice for a quick, easy pâté.


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