Home » Food » Recipe: Salmon Wellington
Oct
21

Honestly I don’t know why it’s taken me so long to make this dish. I swear I make salmon almost every Friday night and I regularly scour the internet for new recipes but for some reason, I’ve never made a Salmon Wellington before. Till now!!

I’m so glad I tried this recipe even though my “braiding” skills could use some improvement, however the results came out pretty decent. There’s no question that I will make this recipe again.

All you really need is a few ingredients and poof – you have a pretty elegant main course.

Recipe: Salmon Wellington (original recipe from www.simplyhomecooked.com)

Ingredients:

4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine (I didn’t use any and it still came out delicious)
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)

Instructions:

1. Season the salmon with salt and pepper to taste.

2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.

salmon-ready-to-go

3. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute. (note: I didn’t add any wine)

4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.

5. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces.

6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.

7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).

salmon-fishspinach

8. Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.

9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.

10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash. (ok I didn’t do this stop either – I did a braid).

11. Bake at 350 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

Final Result!! – As you can see, I braided it and didn’t make the crosshatch. I guess I was feeling creative. LOL

salmon-finalI served this along with a salad, vegetarian stew and couscous. The stew was prepared in the slow cooker while I was asleep. Oh how I love my Breville Rice Cooker which also has a function to “slow cook”.

salmon-side-dishesNaturally I had fun setting a “fall inspired” table.

salmon-tableHappy Cooking!!

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