Author: Canadian Living

This dish was created after discovering how delicious pomegranate molasses tasted with our fresh wild salmon. I was out visiting my brother on the West Coast and he had just returned from a day of fishing and offered me some fresh caught salmon. I wanted to have a recipe that I could bake in the oven and so I began with an olive and pomegranate molasses glaze and the recipe just grew from there. This recipe is best served with steamed green beans with lemon, garlic and roasted almonds.

  • Portion size 8 servings
  • Credits : mnmsea


  • 2 sheets frozen puff pastry defrosted according to instuctions on the box
  • 8 4-6 oz salmon fillets cut in one-inch strips
  • 25 pitted green olives or 40 small
  • 1/3 cup goat cheese
  • 6 cloves garlic
  • 2 teaspoons grainy mustard
  • 1/3 onion
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons pomegranate molasses
  • 2 eggs beaten for egg wash


1. Preheat oven to 400*F. 2. Roll out each pastry sheet on a lightly floured surface into a 12 inch square. Cut into four even sized pieces. 3. Cut salmon into 1 inch strips and curl into round salmon mignon shapes. 4. In a food processor, blend together the olives, goat cheese, garlic, mustard, onion and balsamic vinegar into a chunky paste. 5. Place a square of pastry on a floured surface and lightly paint edges with an egg wash. Place a salmon mignon onto pastry and spread a thin layer of pomegranate molasses over the top surface of the salmon. 6. Cover salmon with a layer of the olive paste and then top with a teaspoon of goat cheese. Top with a few grinds of freshly ground black pepper. 7. Draw up the edges of the pastry and gather around the salmon in a circular pleated design and pinch to seal. Brush entire bundle with the egg wash. 8. Place salmon bundles 2 inches apart on a parchment lined (or lightly greased) cookie sheet. 9. Bake for about 20-25 minutes or until the pastry is golden brown.
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Wild Salmon in Puff Pastry with Olives and Goat Cheese