Salmon Wellington
Salmon fillets with a creamy spinach and Parmesan filling, wrapped in golden puff pastry and baked. Author: Dina from SimplyHomeCooked.com. Serves 4. Prep time 20 mins, cook time 25 mins, total time 45 mins.
ā±ļø Prep: 20 minš³ Cook: 25 min
Ingredients
| 4 | salmon fillets (7 oz each) | |
| to taste | salt and pepper | |
| 2 tbsp | 30 ml | butter |
| 2 | garlic cloves, divided | |
| 1 | shallot, chopped | |
| Ā¼ cup | 60 ml | white wine |
| 3 oz | 85 g | cream cheese |
| 5 oz | 140 g | fresh baby spinach |
| 2 tbsp | 30 ml | plain bread crumbs |
| Ā¼ cup | 60 ml | shredded parmesan cheese |
| 1 lb package | puff pastry | |
| 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. SautƩ until the shallots become translucent.
- Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minutes, then add the cream cheese and sautƩ for 1 minute.
- Add the spinach, bread crumbs, and Parmesan cheese. SautƩ just until the spinach softens.
- Unfold the puff pastry onto a lightly floured surface and roll out the 2 sheets, then cut them in half so you end up with 4 pieces (each about 10 x 14 inches).
- Place each seasoned salmon fillet in the middle of each puff pastry sheet, leaving about 2 inches around the edges (roll the pastry out a little more or less depending on the size of the fillet).
- Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
- Begin folding the puff pastry over, starting with the longer side. When folding over the short edges, brush more egg wash before folding.
- Line a baking sheet with parchment paper and place the salmon Wellington seam side down.
- Make crosshatch slits on top of the Wellington with a knife, then brush with more egg wash.
- Bake at 350Ā°F (175Ā°C) for 25ā30 minutes, or until the pastry is golden brown.