2 skinless, boneless salmon filet's ( 12 oz each)
1 box puff pastry4 T good pesto( I used Giada brand)(divided)
1 box thawed chopped spinach
1/4th cup parm cheese grated
1/2 t onion powder
1/4 t pepper
Egg wash( 1 egg with a little water)
Take the puff pastry and allow to thaw just enough to handle then open each sheet. Place one Salmon fillet on each.
Season each piece of fish with the onion powder and pepper
Top with half of the pesto and spread evenly on the fish.
fish.
Now squeeze the water out of the spinach and divide in half, so you can top each piece of fish with the spinach.
Sprinkle each with the grated Parm.
I did not add salt because the Pesto has salt, and so does the Parm, salt can be added later for flavor if needed when served.
Now with a sharp knife, cut one inch strips on each side of the pastry dough
(scroll to see the pictures.
Overlap to make it look braided.
With a pastry brush, brush each finished braided fish pie with the egg wash.
Place on non-stick foiled cookie sheet.
Bake in a 375 degree oven for 25 - 28 minutes, the top should be golden brown.
Sprinkle each with the grated Parm.
I did not add salt because the Pesto has salt, and so does the Parm, salt can be added later for flavor if needed when served.
Now with a sharp knife, cut one inch strips on each side of the pastry dough
(scroll to see the pictures.
Overlap to make it look braided.
With a pastry brush, brush each finished braided fish pie with the egg wash.
Place on non-stick foiled cookie sheet.
Bake in a 375 degree oven for 25 - 28 minutes, the top should be golden brown.
