Baked Salmon Somsa with Herb Yogurt Dip and Fresh Salad

Name: Baked Salmon Somsa with Herb Yogurt Dip and Fresh Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 5 servings
Cuisine: Uzbek
Ingredients: 1 package puff pastry (14-ounce, thawed); 2 can canned salmon (6-ounce, drained, flaked); 1 russet potato (large, peeled, boiled, mashed); 0.5 yellow onion (medium, finely diced); 1 teaspoon ground cumin; 0.5 teaspoon paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 large egg (beaten); 0.5 cup plain Greek yogurt; 2 tablespoon fresh dill (chopped); 2 tablespoon fresh mint (chopped); 1 tablespoon lemon juice; 6 ounce mixed salad greens; 2 tablespoon vinaigrette dressing

Flaky, golden-baked pastry pockets filled with savory salmon, tender potatoes, and aromatic spices. Served with a cool, fresh herb yogurt dip and a simple green salad.

Prep: 25 min
Cook: 25 min
Total: 50 min
Servings: 5
Cuisine: Uzbek
Difficulty: Easy
Cost: $3.19/serving

Dietary

Pescatarian
Nut-Free
Soy-Free
Low-Sugar

Ingredients

1 package puff pastry (14-ounce, thawed)
2 can canned salmon (6-ounce, drained, flaked)
1 russet potato (large, peeled, boiled, mashed)
0.5 yellow onion (medium, finely diced)
1 teaspoon ground cumin
0.5 teaspoon paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
1 large egg (beaten)
0.5 cup plain Greek yogurt
2 tablespoon fresh dill (chopped)
2 tablespoon fresh mint (chopped)
1 tablespoon lemon juice
6 ounce mixed salad greens
2 tablespoon vinaigrette dressing

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the flaked canned salmon, mashed russet potato, finely diced yellow onion, ground cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
Unfold the thawed puff pastry sheets. On a lightly floured surface, roll out each sheet slightly to smooth creases. Cut each pastry sheet into 5 squares (total of 10 squares).
Place about 2-3 tablespoons of the salmon filling in the center of each pastry square. Brush the edges of the pastry with a little beaten egg. Fold each square diagonally to form a triangle, pressing the edges firmly to seal. You can use a fork to crimp the edges for a decorative seal.
Place the assembled somsa on the prepared baking sheet. Brush the tops of the somsa with the remaining beaten egg for a golden finish.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
While somsa bake, prepare the herb yogurt dip. In a small bowl, combine the plain Greek yogurt, fresh dill, fresh mint, and lemon juice. Stir well.
Toss the mixed salad greens with vinaigrette dressing. Serve the warm somsa with the herb yogurt dip and fresh green salad.

Notes

For a prettier somsa, use a crinkle cutter for the pastry edges. Leftover somsa are delicious cold or reheated in a toaster oven for crispness.

Nutrition (per serving)

Calories: 489
Protein: 26.4 g
Carbohydrates: 40.7 g
Fat: 24.8 g
Fiber: 4.4 g
Sodium: 841 mg
Saturated Fat: 10.8 g
Sugar: 6.9 g
Cholesterol: 97 mg