Puff Pastry Salmon

"My family loved this--even the three kids! Thaw the pastry for 45 min. to an hour at room temp. I used frozen spinach, a 9-oz. box, but I cooked it in the microwave and squeezed all the water out. ..." See moreInstead of salt and garlic powder, I used garlic salt. I also brushed a little egg-beaters on the top (not sure if that was needed, but it looked golden brown when done). I had to cook it about 15 min. extra to get the golden brown color, so allow enough time. I was concerned that the salmon would be overcooked, but it was still moist and flaky. This recipe makes more than what it says, at least enough for 8 - 10 people."

"I'm hunting around for an elegant, simple fish dish for a dinner's main course. Even though I anticipated some issues with this, I tried a half-batch exactly as written, and I had several problems: 1)..." See more It was really, REALLY bland; and 2) like other reviewers, I ended up with soggy-bottom salmon. I tweaked my second attempt quite a bit, with great results: Instead of using fresh spinach (which has a really high moisture content), I used very-well-drained frozen spinach. To give the spinach some needed flavor, I sauteed a mixture of finely-chopped mushrooms, garlic, shallots, nutmeg, butter, and salt for about 10 minutes, then added the spinach and sauteed for another 10-15 minutes to cook off as much moisture as possible (I hate to crash a recipe and rewrite it in the comments, but this seriously needed a flavor boost). I also removed the finished product to a rack to cool, which helped alleviate the sog factor. I'd say this dish is a good launching pad to add flavors that suit you - just do whatever you can to reduce the amount of moisture inside the pastry."

"Oh my gosh-this was the BEST way to serve salmon and it makes a ton. Just be sure to follow the thawing directions for the puff pastry exactly on the box for best results...." See more"