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Frank's 'accidental' salmon recipe

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Frank's 'accidental' salmon

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

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    Each serving contains

    Energy
    3085kJ 738.0kcal
    37%
    Fat
    42g
    high60%
    Saturates
    14g
    high70%
    Salt
    1.2g
    medium19%
    Sugars
    6g
    low6%

    of the Reference intake

    Carbohydrate 51.0gProtein 39.0gFibre 3.0g

    Method

    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.
    • 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.