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Salmon with Puff Pastry and Pesto | www.tasteandtellblog.com

I’ve mentioned this before, but one of the only things that I really haven’t wanted during this pregnancy has been fish.  Which is a shame, because I usually quite enjoy it.  And it’s good for the baby.  So when I was making a menu plan a few weeks back, I was flipping through a cookbook and came across this recipe.  And it sounded good.  And I thought it would be such a pretty dish!!  But here’s the problem – actually, problems.  1 – I usually don’t like to buy pesto, because it’s so expensive.  I usually save pesto dishes until the summer when I have my own huge basil plant in the garden.  But I bit the bullet and spent the money for this.  2 – Another thing that should have waited for summer – tomatoes.  Tomatoes and the wintertime just do not mix.  You get tasteless, mealy tomatoes.  3 – This was not the best salmon that I have ever bought.  I bought it frozen, which I do quite often here, because good, fresh salmon is hard to come by.  But something about this salmon – not my favorite.  Which is too bad because now I have a bag of it in my freezer…

So, maybe this wasn’t the best time to make this dish.  Honestly, I didn’t really care for it, but I think under ideal circumstances, this would be really good.  I guess it’s one I need to try again in the summer!!

Salmon with Puff Pastry and Pesto
from Giada’s Kitchen

serves 4

total time:  20 minutes

1 sheet frozen puff pastry, thawed
2 (10- to 12-ounce) center-cut salmon fillets
salt and pepper to taste
1/4 cup sliced almonds
1/4 cup pesto
2 tomatoes, sliced

Preheat the oven to 400F.  Line a baking sheet with aluminum foil.

Unfold the puff pastry sheet on a cutting board and use a sharp paring knife to cut 4 4 1/2 inch squares.  Prick each square all over with the tines of a fork.  Arrange the pastry squares on one end of the baking sheet, about 1 inch apart.  Cut the salmon fillets in half crosswise to make 4 pieces about 3 inches square.  Season the salmon fillets with salt and pepper and arrange them on the other end of the sheet.  Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds.  Bake for 10 to 12 minutes, or until the pastry is puffed and golden brown and the salmon is firm.

To serve, place a piece of puff pastry on each plate.  Top the pastry with 1 tablespoon of the pesto.  Arrange 2 slices of tomato over the pesto and top with the salmon.  Serve immediately.


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6 Responses to Salmon with Puff Pastry and Pesto

  1. Stacy says:

    I've made this Giada recipe before! So simple yet tasty AND pretty!

  2. Kitten with a Whisk says:

    Well it looks pretty! For the frozen salmon, you should use it to make salmon cakes. That way you'll get the chance to add more flavor to them.

  3. kat says:

    Yeah I can see it being a nice one to serve on that patio in tomato season

  4. ourlifeinfood.com says:

    Oh I do recommend trying this again in the summer with fresher ingredients! My husband and I love this dish and have made it countless times over the past few years. Definitely great with really ripe tomatoes and heaps of pesto. Rather than sliced almonds I like to roughly chop some roasted/salted almonds – gives more flavor I think! Oh – and it's great if you grill the salmon!

    Beautiful photo – I've yet to get a good picture of this!

  5. Joanne says:

    I could totally see this being perfect once all the ingredients are at their peak!

  6. Heather of Kitchen Concoctions says:

    That’s unfortunate that you didn’t care for it. : ( I hate when I have my heart set on something and it doesn’t work out (especially when you spend money on ingredients). But at least it sure looks pretty. ; )

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