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Salmon Wellington

Friday, February 8, 2019 Edit
Seasoned salmon with cheesy sauteed spinach wrapped in puff pastry and baked to crunchy golden goodness. Salmon wellington I read the post, it is great I can't get this wrong. Easy, impressive & the ingredients are delish.

Salmon Wellington

Ingredients:
  1. 4 7 oz salmon fillets
  2. salt and pepper to taste
  3. 2 tbsp butter
  4. 2 garlic cloves minced
  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:
  • Season the salmon with salt and pepper to taste.
  • In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
  • 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.
  • Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
  • 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.
  • 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.
  • 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).
  • 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.