Fish

Salmon puff pastry pockets is for Dinner.

Salmon puff pastry pockets takes several minutes to prepare.

Salmon puff pastry pockets takes several minutes to cook.

Salmon puff pastry pockets makes 4 servings.

The ingredients for Salmon puff pastry pockets are:

Pink Salmon (canned), 1 can
Onions, raw, .5 cup, chopped
egg white, fresh, 2 large
Breakstone Fat Free Sour Cream, 2 tbsp
Lemon juice, 2 tbsp
Pepper, black, .5 tsp
Salt, 1 dash
*Pepperidge Farm Puff Pastry Sheet Ready-to-Bake, 8.65 oz ( 1 sheet)

Here is how you make Salmon puff pastry pockets:

Drain, and remove bones and skin from the salmon. Mix all the ingredients together in a medium bowl. Follow the directions on the box of the puff pastry on how to defrost one sheet. On a floured surface, roll out the pastry so that you may separate into 4 squares. Spoon the salmon mixture in the middle of each square . Fold each square to make a burrito or pocket. Place on a cookie sheet and bake for 30 minutes in a preheated 350 degree oven. Serve with a green salad on the side. Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user FAT_TERRY.

The nutritional information for Salmon puff pastry pockets is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 428.5

• Total Fat: 22.9 g
• Cholesterol: 63.1 mg
• Sodium: 447.8 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 0.9 g
• Protein: 29.4 g