Salmon Brunch Squares with Zucchini Sauce
Elevate your weekend gatherings with these elegant and flavorful Salmon Brunch Squares with Zucchini Sauce. This impressive yet easy recipe combines flaky puff pastry, creamy dill-infused cream cheese, and succulent salmon fillet, all baked to golden perfection. The dish is topped with a velvety zucchini sauce made with sautéed grated zucchini and a touch of cream, adding a fresh and luxurious finish. Perfectly portioned for sharing, these brunch squares are ideal for hosting or simply indulging in a gourmet treat at home. Ready in just 45 minutes and packed with vibrant flavors, this dish is a stunning centerpiece that delights both the eyes and the palate.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 300 grams salmon fillet
- 100 grams cream cheese
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 1 tablespoon fresh dill
- 1 medium zucchini
- 1 tablespoon olive oil
- 100 milliliters heavy cream
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg
- 1 teaspoon water
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet onto the prepared baking sheet. Use a knife to score a 1-inch border around the edges without cutting all the way through.
In a small bowl, mix the cream cheese, lemon juice, garlic powder, and chopped dill until smooth. Spread this mixture evenly inside the scored border on the puff pastry.
Place the salmon fillet on top of the cream cheese mixture. Season the salmon with a pinch of salt and black pepper.
In another small bowl, whisk together the egg and water to create an egg wash. Brush the edges of the puff pastry with the egg wash.
Place the pastry in the oven and bake for 20-25 minutes, or until the puff pastry is golden and flaky, and the salmon is cooked through.
While the pastry is baking, prepare the zucchini sauce. Grate the zucchini using a box grater and squeeze out any excess moisture using a clean kitchen towel.
Heat the olive oil in a small saucepan over medium heat. Add the grated zucchini and sauté for 3-4 minutes until softened.
Stir in the heavy cream, a pinch of salt, and black pepper. Simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the puff pastry from the oven and let it cool for a few minutes. Slice it into squares.
Drizzle the warm zucchini sauce over each square before serving. Garnish with additional dill, if desired.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 2.3 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 447 mg | 10% | |
*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.
