Cut in half for 2 large servings or in fourths for
1/2 pkg. puff pastry 5 oz. fresh baby spinach 2 salmon fillets, skinless (approx. 1 inch thick and 1 1/2 inches wide) Salt and pepper, to taste 2 tbsp. basil pesto 2 tbsp. red onion, chopped 1 tsp. capers 1 egg, beaten
Preheat oven to 375 degrees. Line a baking sheet with foil and set aside. On a lightly floured surface, unfold pastry sheet and place half of spinach leaves lengthwise down the center. Season the salmon with salt and pepper and place them on top of the spinach. Spread a tablespoon of pesto and then a tablespoon of red onion over each piece of fish and top with remaining spinach. Brush the edges of the unfolded pastry with a small amount of egg mixture. Next wrap the fish in the pastry and fold in the sides, crimping the top and then fold the edges to seal. Place on the baking sheet and brush with the remaining beaten egg. Bake for 25 to 30 minutes until golden brown.
Ken Oliver, Cooking With Ken, e-mail: firstname.lastname@example.org
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