Glazed Salmon Puffs with Citrus Salsa

This vibrant and distinctive main dish features a bed of crisp salad greens topped with a puff pastry shell, brimming with tender glazed salmon and a refreshing citrus salsa.  Elegant, yet surprisingly easy, it's ready in just 45 minutes.
  • prep: 35 minutes
  • total: 35 minutes
  • broil: 10 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 pound salmon fillet, cut into 6 pieces
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon-style mustard
  • 2 tablespoons olive oil
  • 1 large orange, peeled and diced
  • 2 cups grape tomatoes, cut in quarters
  • 1/4 cup chopped red onion
  • 1 tablespoon capers, drained
  • 1 tablespoon chopped fresh cilantro leaves
  • 6 cups mixed salad greens
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Directions

  1. Heat the broiler.  Place the fish onto a broiling pan. Beat the vinegar, mustard and oil in a small bowl with a fork or whisk. Drizzle half the vinegar mixture over the fish.

  2. Broil 4 inches from the heat for 10 minutes or until the fish flakes easily when tested with a fork.

  3. Stir the orange, tomatoes, onion, capers and cilantro in a medium bowl. Add the remaining vinegar mixture and toss to coat.

  4. Divide the salad greens among 6 plates. Top each with 1 pastry shell.  Place 1 piece fish into each pastry shell and top each with about 1/4 cup orange mixture.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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