A really simple salmon pastry recipe using gluten free pastry with 2 delicious dairy free sauces to use inside. A Spinach Pesto or a “Cheesy” Dill sauce!
I haven’t eaten pastry in roughly 7 years since being gluten free and fancied giving it a go and it came out amazingly well. I am far from a pastry chef hence why I don’t make my own pastry but maybe that is something to learn for the future!
Give it a try and let me know what you think.
Portions: 2
Prep: 10 mins
Cooking: 20-25 mins
GF,DF,RSF
Ingredients:
- 2 salmon fillets, skinned
- Gluten free pastry, rolled (I buy jusrol)
Spinach Pesto:
- 1 garlic clove, crushed
- 50g pine nuts
- 3 tbsp olive oil
- 2 tbsp water
- Handful fresh basil
- Handful fresh spinach
- Pinch of salt & pepper
“Cheesy” Dill Sauce:
- 60g cashews, soaked (30 mins hot water)
- 2 tbsp yeast flakes
- 1 tsp dried or fresh dill
- 60ml unsweetened almond milk
- 1 tbsp olive oil
- 1 tbsp water
Method:
- Preheat your oven to 200C
- Start by taking off the skin for the salmon (or ask the fish mongers to do this for you)
- Roll out the gluten free pastry or prepare as per packet instructions
- Prepare the sauce you are using by adding all the ingredients into a blender and whiz until smooth
- Place the salmon fillet onto the pastry and top with the sauce
- Carefully wrap the salmon (making sure to close it properly otherwise it splits)
- Finally lightly coat the pastry with olive oil and place onto a baking tray in the oven for 20-25 minutes at 200C
TIP: Try this Salmon Pastry sided with my “Smokey Sweet Potato Wedges” and “Healthy Basil Mushy Peas”
Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW
