Salmon Wellington
Take your salmon game to the next level and make this gorgeous salmon wellington. Perfectly cooked and succulent salmon is sitting on a bed of garlicky sautéed spinach, and wrapped in golden crispy and flaky puff pastry.
Equipment
- Oven
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion diced
- 4 cups (120 grams) baby spinach leaves about 4 ounces
- 2 cloves garlic minced (about 2 teaspoons)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup (100 grams) cream cheese softened
- ¼ cup (25 grams) dried breadcrumbs
- ¼ cup (25 grams) parmesan
- 1 sheet frozen puff pastry thawed in the fridge
- 4 (6 ounce) salmon fillets skin removed
- 1 egg beaten
Instructions
- First, make the spinach filling. Melt the butter, and saute the diced onion until it's soft and translucent.
- Add the spinach, and cook it until it just wilts. Add the garlic, and cook for 30 seconds. Season with black pepper, and add the cream cheese. After the cream cheese melts, add the parmesan cheese and the breadcrumbs. Mix everything together and remove from heat.
- Season the salmon fillets with salmon and pepper. Then roll out the pastry sheet on your counter, cut it into halves (or in a size that's good enough to fit the salmon and the filling).
- Place each salmon fillet in the center of the puff pastry sheet and leave about 2 inches around the edges. If the puff pastry sheet is not big enough, you can roll it out.
- Top each salmon fillet with the spinach mixture using a spoon, spread it evenly. Brush the edges of the puff pastry sheets with a beaten egg, and fold it as shown in the image below.
- Place the salmon on a greased or lined with parchment paper baking sheet seam side down. And make crosshatch slits on the top of each Wellington using a sharp knife.
- Bake at 200°C (390°F) for 30 minutes or until the pastry is golden.
Video
Notes
- Make ahead: You can make these Wellingtons ahead of time, and place them in the fridge for up to 1 day or in the freezer for up to 3 months. Prepare everything following the instructions but don't brush them with the egg until you're about to place them in the oven. Take out of the freezer and bake for 40 minutes at 200°C (390°F).
- Store: Store in the fridge in an airtight container for up to 3 days.
- To reheat: Reheat in the oven at 180°C (356°F) for 10-15 minutes, or until warmed through. Or reheat in the microwave, however, puff pastry has a better texture if reheated in the oven.
- Make sure that you're using skinless salmon in this recipe. If you buy it with skin-on, you can carefully remove it with a knife.
Nutrition
Calories: 446kcal | Carbohydrates: 36g | Protein: 7g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 513mg | Potassium: 106mg | Fiber: 2g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/salmon-wellington/