Salmon Wrap Recipe
Oberon Sauvignon Blanc, Napa Valley

Pair with Oberon Sauvignon Blanc

Prep/Cook Time: 65 minutes | Servings: 3-4


1 1/2 lb spinach, fresh
1/2 stick butter
2 Tbsp garlic, chopped
1 cup sundried tomatoes, chopped
1 lb goat cheese
2 lbs salmon, skin removed
2 packages puff pastry
1 lemon, juiced
1 egg
1/2 cup water
Salt and pepper

Salmon Wrap


Pre-heat the oven to 400°F.

In a large sauté pan, add the butter and garlic over medium heat. Once the butter is melted, add the spinach and sauté until wilted. Add salt and pepper to taste, then allow the excess liquid to drain.

Place two sheets of the puff pastry on a lightly floured surface, then use a rolling pin to lightly roll the two puff pastry sheets together.

Line the spinach and sundried tomatoes down the center of the puff pastry. Cut the goat cheese thin and place on top of the spinach, then top with the salmon. Sprinkle the salmon with lemon juice and season with salt and pepper to taste.

Whisk together the egg and water, then brush on the puff pastry surrounding the salmon. On a floured surface, roll out more puff pastry. Lay the second puff pastry on top of the salmon and press down surrounding the salmon. Trim the excess puff pastry, then brush over with the egg wash.

Bake for about 30-40 minutes, then serve hot.

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