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    You are in: Home / Recipes / Salmon in Puff Pastry Recipe
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    Salmon in Puff Pastry

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 09, 2005

      Enjoyed But I did make a few changes. I do cook salmon and puff pastry often. I used 3/4 pound salmon. I just couldn`t cook it for an hour knowing I was cooking it again in the puff pastry. So I pre cooked it stoved top by simmering it in the wine till just before done 10 minutes. Then I brushed the pastry with an egg wash and sprinkled it with seasoned salt. BAKED in a 450 degree oven for 15 minutes. So I cut the cooking time down by over an hour and a half! And I found this to be soooo good the way I baked it! The dill came through so wonderfully fresh and the sour cream gave it nice a creamyness and added richness. Good Eats!

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    • on November 07, 2005

      I tried the recipe using the suggested modifications above (simmer the salmon stove then back) and it came out great. I used phyllo dough instead of pastry puff bc I just didn’t know there was a difference and that was all I could find at the grocery store and it still came out fine. It was also pretty easy, I’m not cook and I thought it came out tasty and looked nice

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    • on March 28, 2009

      Delish!! I'm so happy I made this. My husband and kids really enjoyed it. I took the advice of Rita and simmered it the stove. I've never worked with puff pastry before and it found it to be rather simple. I will be making this again. I made this for 123 Hits. Thanks for posting.

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    Nutritional Facts for Salmon in Puff Pastry

    Serving Size: 1 (487 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1104.4
     
    Calories from Fat 588
    53%
    Total Fat 65.4 g
    100%
    Saturated Fat 20.3 g
    101%
    Cholesterol 107.9 mg
    35%
    Sodium 449.3 mg
    18%
    Total Carbohydrate 64.1 g
    21%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.3 g
    13%
    Protein 42.9 g
    85%

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