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Salmon Wellington

In yesterday’s Tuesday’s Tip, I told you to come back for a fish recipe  and  I am very excited to share this recipe with you!  I have always loved eating beef wellington and over our company trip, I had a mushroom wellington.  I’ve been cutting down on my meat and I was craving some fish, so I decided to make a salmon wellington.  I have to say, even though this dish feels and looks like it is elevated, fancy, and is arduous to make, it is actually not difficult at all.  I may even serve this recipe for Christmas dinner!  Follow the recipe below…

2 tablespoons butter

2 cloves garlic, chopped

½ medium onion, chopped

5 ounces spinach

1 teaspoon salt (for spinach)

1 teaspoon pepper (for spinach)

⅓ cup breadcrumbs

4 ounces cream cheese

¼ cup Parmesan, shredded

2 tablespoons dill, chopped

1 sheet puff pastry, softened to room temperature

1 salmon filet

1 teaspoon salt (for salmon)

1 teaspoon pepper (for salmon)

1 egg, beaten

Salmon Wellington Ingredients

Salmon Wellington Ingredients

Preheat oven to 425°F

In a pan over medium heat, melt butter

Add the garlic and onions, cooking until translucent

Add the spinach, salt, and pepper, cooking until spinach is wilted

Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined

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Remove from heat and set aside

On a cutting board, smooth out the sheet of puff pastry

Pat salmon dry, then place in the middle of the pastry and season both sides with salt and pepper

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Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides

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Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends

Trim any excess pastry from the ends, then fold the ends on top

Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper

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Brush the beaten egg on the top and sides of the pastry

Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern

Brush the top again with the egg wash

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Bake for 20-25 minutes, until pastry is golden brown

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Salmon Wellington
Serves 2
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 2 tablespoons butter
  2. 2 cloves garlic, chopped
  3. ½ medium onion, chopped
  4. 5 ounces spinach
  5. 1 teaspoon salt (for spinach)
  6. 1 teaspoon pepper (for spinach)
  7. ⅓ cup breadcrumbs
  8. 4 ounces cream cheese
  9. ¼ cup Parmesan, shredded
  10. 2 tablespoons dill, chopped
  11. 1 sheet puff pastry, softened to room temperature
  12. 1 salmon filet
  13. 1 teaspoon salt (for salmon)
  14. 1 teaspoon pepper (for salmon)
  15. 1 egg, beaten
Instructions
  1. Preheat oven to 425°F
  2. In a pan over medium heat, melt butter
  3. Add the garlic and onions, cooking until translucent
  4. Add the spinach, salt, and pepper, cooking until spinach is wilted
  5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined
  6. Remove from heat and set aside
  7. On a cutting board, smooth out the sheet of puff pastry
  8. Pat salmon dry, then place in the middle of the pastry and season both sides with salt and pepper
  9. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides
  10. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends
  11. Trim any excess pastry from the ends, then fold the ends on top
  12. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper
  13. Brush the beaten egg on the top and sides of the pastry
  14. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern
  15. Brush the top again with the egg wash
  16. Bake for 20-25 minutes, until pastry is golden brown
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Stay hungry…

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