Salmon Wellington 

I discovered this wonderful way to make fish this past weekend….Salmon Wellington. Fish is a great source of protein and it contains less fat than other meats. This was my first time cooking with raw fish and it was not as bad as my chicken experience.

The recipe creates a spinach and dill creamy mixture that is laid on top of a salmon fillet and then baked in a puff pastry. As someone who doesn’t have much cooking experience, I was nervous going into this. However, I received many complements and “woohoos” from my family. And they are my biggest critics.

The dish is extremely filling…after 3 bites we were already feeling stuffed. Especially because the salmon dish was paired with my brother’s own Penne Pasta recipe. Enjoy the Salmon Wellington!

Salmon Wellington


INGREDIENTS

Serves 2

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

PREPARATION

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. Remove from heat and set aside.

On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.

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

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.

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.

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

Slice, then serve

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