Curried Salmon Pastry
Indulge in a fusion of bold flavors and flaky textures with this exquisite Curried Salmon Pastry recipe. Succulent salmon fillets are nestled in golden, buttery puff pastry and topped with a creamy curry sauce infused with aromatic spices, garlic, and fresh cilantro for a touch of brightness. A sprinkle of lemon juice adds a tangy zing that perfectly complements the rich, savory filling. These pastries are not only visually stunning but also surprisingly easy to prepare—ready in under an hour and perfect for weeknight dinners or elegant entertaining. Serve these crispy, curry-infused delights alongside a crisp salad or steaming vegetables for a meal that's as balanced as it is delicious. Whether you're looking for a unique twist on salmon or a flaky pastry idea, this recipe will become a new household favorite!
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Recipe Information
Ingredients
- 2 pieces (about 6 oz each) Salmon fillets (skinless)
- 1 sheet Puff pastry
- 2 tablespoons Butter
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 teaspoons Curry powder
- 0.333 cup Heavy cream
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Egg (beaten, for egg wash)
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat the butter in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and curry powder. Cook for 1-2 minutes until fragrant.
Add the heavy cream, salt, and black pepper. Stir and let the sauce simmer gently for 2-3 minutes until it thickens slightly.
Remove the skillet from heat. Stir in the lemon juice and chopped cilantro, then let the mixture cool slightly.
Lightly dust your work surface with flour. Roll out the puff pastry sheet to ensure it is even, and cut it into 4 equal rectangles.
Place one salmon fillet in the center of each pastry rectangle. Spoon a generous amount of the cooled curry sauce on top of each fillet.
Fold the pastry over the salmon, sealing the edges by pressing firmly. Use a fork to crimp the edges and ensure a tight seal.
Transfer the pastries to the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
Cut small slits on top of each pastry to allow steam to escape while baking.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let the pastries cool for 5 minutes before serving. Serve warm with a side of salad or steamed vegetables.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
