Salmon Wellington

Salmon Wellington

This salmon Wellington formula takes your essential salmon to an unheard-of level. The exquisite heated puff cake is loaded up with a gooey sauteed spinach and prepared salmon filets.

Salmon Wellington


Salmon Wellington, otherwise called Salmon En Croute is an appetizing dish of prepared salmon that is set on a bed of mushy sautéed spinach and wrapped into a puff cake batter. In conclusion, It is then brushed with egg wash and prepared in the broiler.

This appetizing puff baked good formula is an extravagant supper that anybody will appreciate.

How to make Salmon En Croute



·         Sauté butter, garlic, and shallots in skillet. Then add the wine, cream cheese, spinach, bread crumbs, and grated Parmesan.
·         Roll and cut the thawed puff pastry into 4 pieces (10×14) inches.
·         Place the salmon onto the puff pastry, add cheesy spinach mixture on top. Brush edges with egg wash, then fold the puff pastry over the salmon.
·         Transfer the salmon a baking sheet lined with parchment paper, brush with egg wash and bake at 390 degrees Fahrenheit for 25-30 minutes.
Ingredients for Salmon En Croute
Ingredients
  • 4 7 oz salmon fillets
  • salt and pepper to taste
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1 shallot chopped
  • 1/4 cup white wine
  • 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.
  1. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
  2. 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.
  3. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
  4. 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. I made each piece about 10X 14 inches.
  5. 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.
  6. 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).
  7. 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.
  8. Line a baking sheet with parchment paper and place the salmon wellington seam side down.
  9. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
  10. Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

What to serve with Salmon Wellington

·         we have a wild brown rice recipe we love to serve with fish.
·         make it a healthy meal by adding quinoa a side.
·         or make it a low carb dinner and serve it with steamed vegetables and a green salad
·         our go-to serving suggestion is mashed potatoes
·         or go above and beyond and serve it with these cheesy scalloped potatoes
·         you can serve pesto salmon with any kind of pasta; we prefer orzo or couscous

TIME-saving TIPS to make salmon wellington-

·         Make the cheesy spinach mixture a few hours in advance.
·         Thaw and cut the puff pastry a few hours prior to assembly. In the meantime keep it the refrigerator tightly wrapped in plastic wrap.

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