Glazed Salmon Puffs with Citrus Salsa

Campbell's Glazed Salmon Puffs with Citrus Salsa Recipe

This vibrant and distinctive main dish features a bed of crisp salad greens topped with a puff pastry shell, brimming with tender glazed salmon and a refreshing citrus salsa.  Elegant, yet surprisingly easy, it's ready in just 45 minutes.

At a glance


35 min.


45 min.



Broil: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Shells

    Pepperidge Farm® Puff Pastry Shells

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 pound salmon fillet, cut into 6 pieces
1/4 cup balsamic vinegar
2 teaspoons Dijon-style mustard
2 tablespoons olive oil
1 large orange, peeled and diced
2 cups grape tomatoes, cut in quarters
1/4 cup chopped red onion
1 tablespoon capers, drained
1 tablespoon chopped fresh cilantro leaves
6 cups mixed salad greens
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

How to Make It

  • 1

    Heat the broiler.  Place the fish onto a broiling pan. Beat the vinegar, mustard and oil in a small bowl with a fork or whisk. Drizzle half the vinegar mixture over the fish.

  • 2

    Broil 4 inches from the heat for 10 minutes or until the fish flakes easily when tested with a fork.

  • 3

    Stir the orange, tomatoes, onion, capers and cilantro in a medium bowl. Add the remaining vinegar mixture and toss to coat.

  • 4

    Divide the salad greens among 6 plates. Top each with 1 pastry shell.  Place 1 piece fish into each pastry shell and top each with about 1/4 cup orange mixture.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes