Rita, this was delicious and very different from what I usually make. I enjoyed the different flavors and the crispy pastry was the crowning touch! Thanks!
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my salmon fillets were too large to get completely covered, so i just rolled it around the spinach mixture and it was wonderful. i put the spinach in the pan with the garlic and onion and it cooked all the water out and also allowed the onion and garlic to season the spinach --- added the salt, pepper and old bay to the spinach mixture as well
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I've sat here wondering whether to give this 4 stars or 5? The quantities of spinach, garlic and onion were just right, and the cooking time was perfect - just what I was looking for (All my recipes for salmon en croute are for an entire side of salmon). That said, I tried the mushroom sauce and wasn't really blown away. I vary day to day in how much I like mushrooms, and obviously the sauce used makes a big impact, but I just felt this sauce was a bit of a much-of-a-muchness and didn't add much to the dish. Something I will probably make again though, minus the sauce.
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It looked great! I brushed the pastry with an eggwash made of 1 egg beaten with a 1 tablespoon of water.
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Rita, these are exceptionally good!!! I made these as a starter to a three course birthday party meal and received compliments from all who attended. The lightly curried sauce is a perfect accompaniment to the pastries, which I rolled up much like a sausage roll instead of a parcel. The rolls looked a LOT neater than my attempts at making parcels! I served these pastries with a salad of greens topped with cranberries, smoked almonds, chives and balsamic dressing and the combination was outstanding.
Thank you for a keeper recipe.
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This was really good!! I followed the recipe off pat but added a fresh sprig of dill to the fish "menu" - to the sauce I added 2 tsps of curry powder , so very awesome. this recipe is highly recommended! Follow the instructions and you can't go wrong.. thanks for sharing
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This is PERFECT!! I could not believe how easy it was. I've also made it in small appetizer servings to rave reviews! Thank you thank you thank you for posting!
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OK - so this is the first main course I have made from this site. I just discovered it about 2 weeks ago.
Although I changed it out a bit - this almost brought tears to his eyes. His comment was - "The is only one word for this. WOW!" Kudos to you Rita!!!
So here is my thought for making this for a dinner as well - just line up a few filets - then add the stuffing on top - wrap and then cut like a roast....
The changes I made are - I used broccoli (used all of my spinach in the soups from the leftovers from the holidays) added mozzarella balls over the inside mixture before wrapping - added ALOT more curry and other spices to the sauce mixture - no Bay Seasoning.
Again Rita - thank you! This is a magnificant recipe!
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This was SO easy. I didn't have spinach so I used methi leaves and it was great. And since I used that, I couldn't put in the Old Bay, but added a dash of garam masala and ground coriander. It was a winning combination. I WILL make it as the recipes states the next time. And I agree with the above reviewer, this would be good with chicken and maybe shrimp mixed with the salmon. mmmm Great recipe. — Jun 22, 2006 UPDATED: I made the recipe exactly as posted this time and it was delicious. I think I like it better with spinach than the methi leaves, although that was pretty good too. I like this recipe and will make it often. It's so easy and makes a nice presentation. — Jul 5, 2006
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Really delicious salmon dish! I halved the recipe for the two of us, but after a second thought made the entire amount of sauce, though. Wasn't too much at all. Enjoyed. For the first time made some Old Bay Seasoning, Old Bay Seasoning and it worked very well in this.
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I really don't think there is a more wonderful recipe than this one for salmon! everything about this recipe was simply amazing, really the only change I made was I slightly thinned the soup with whipping cream, I made two of these for Sunday dinner, there was not a speck left!..Rita this is fantastic, it is going into my favorites to make again!...Kitten:)
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I made this a few nights ago and my husband and I loved it. I halved the recipe but made the whole amount of sauce, which was good because we ate it all up. I use a 'loose pack' frozen spinach (in a bag) and just put on the amount that we wanted. My fillets were large so I really had to roll out that pastry sheet to make it fit and it worked out fine...the pastry is so easy to work with! Thanks Rita for another great recipe :)
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I tried this recipe last night and it turned out pretty good. I gave it 4 stars because I think that an entire 10 oz. package of spinach is too much. I think just enough spinach to cover the filet should do it. But other than too much spinach it tasted good. I won't make it again with salmon...because I am not big on salmon, but I'm glad i tried it. I think this recipe would be great with chicken breasts and brocoli inside the pastry too!
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