- 2 T honey
- 2T Dijon mustard
- 1T ginger – freshly grated
- 1 t garlic minced
- 2 T diced onion
- 2 cups fresh spinach (or frozen – thawed and drained)
- 1 pound salmon fillet cut in half
- 1 package pastry puff
- ¼ c queso fresco, crumbled
Preheat oven to 375 degrees.
In a small bowl, combine honey, mustard, ginger, garlic, and onion. Stir until evenly mixed.
Fold open the two squares of pastry puff. Use water to smooth and cracks. Spread 2T of honey mixture on each pastry puff. Place 1 cup of spinach onto the bottom half of each pastry puff. Place a piece of salmon on top of the spinach. Spoon the remaining honey mixture onto the top of each piece of salmon. Sprinkle the queso fresco over each piece of salmon. Fold the pastry puff over the salmon to make a pocket. Using water, moisten the edges of the pastry puff and pinch closed.
Bake for 20-25 minutes until the pastry puff is puffy and a golden brown and the salmon is completely cooked.