Recipe: Salmon Wellington

Not your every day recipe. While you may be familiar with beef wellington since I can’t eat red meat this is as close as I’m going to come to it. This recipe is actually not as difficult as it looks and it comes out stunning and delicious. My warning is that even though it makes 4 servings, I couldn’t get through a whole serving! It survived being put in a Tupperware and heated up again but I’d suggest not filling up on side dishes with this item and maybe just serving it alongside a simple salad or thin soup.

Salmon Wellington
Serves 4
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Ingredients
  1. 4 (7 oz) salmon fillets or 1 (1 lb 12 ounce) salmon fillet, divided in to 4
  2. salt and pepper to taste
  3. 2 tbsp butter
  4. 2 garlic cloves, divided
  5. 1 shallot, chopped
  6. 1/4 cup white wine
  7. 3 oz cream cheese
  8. 5 oz fresh baby spinach
  9. 2 tbsp plain bread crumbs
  10. 1/4 cup shredded parmesan cheese
  11. 1 (1 lb.) package puff pastry
  12. 1 egg (for egg wash)
Instructions
  1. Season the salmon with salt and pepper to taste.
  2. In a saucepan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
  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 cook for 1 minute.
  4. Lastly, add the spinach, bread crumbs, and parmesan and cook just until the the spinach softens. Chill in fridge.
  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 a salmon fillet in the middle of each puff pastry sheet leaving about 2 inches around the edges.
  7. Top the salmon fillets with 1/4 of the spinach mixture, brush the edges on the pastry with egg wash and fold the puff pastry over the top, folding to close.
  8. Line a baking sheet with parchment paper and place salmon wellington seam side down and make crosshatch slits on top with a knife then brush with egg wash.
  9. Bake at 350°F for 25-30 minutes, until the pastry is golden brown.
Adapted from Simply Home Cooked
Mab Made Food http://www.mabdese.net/bento/

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