If you love salmon than you will love this tasty and quite easy Salmon Wellington aka salmon fillet wrapped with puff pastry.
I think this is the fanciest dish that I made in a long time, but it is ridiculously simple. Well, I could not believe why was I scared to make it before.
Anyhow, I had so much fish in my freezer and decided to give it a go. The first time when I made it for my family and me, it was so good. The second time even better.
Tap here for more amazing salmon recipes
Now, I must make it every few weeks. It is just such a delicious and satisfying way to prep fish. In addition, my family simply loves it.
My husband actually asks for it all the time so when I want to make a romantic dinner for just two of us, this meal is certainly it.
I imagine that you could use another type of fish. I did not try it, but I do not see the reason why not.
Also, I don’t think chicken or pork would work unless you pre-cook it.
I think the pastry would be too soggy but then again I have not tried it, however, I suspect precooking would help tremendously.
Anyhow, I am not Godan Ramsey, of course, but I believe my Salmon Wellington is kick-ass good. It is flavorful, easy and delicious.
You may serve it with maybe my comforting potato salad, or refreshing Cucumber Radish Salad.
Either way, I really do hope you guys make it and like it as much as we did.
That being said, I will update pictures soon because I didn’t like these as much… but, you guys kept asking for the recipe ever since I posted on Instagram. So, here it is.
If you get inspired by this recipe for Salmon Wellington, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.
Thank you so much in advance. Happy Cooking, friends!
Salmon Wellington
Festive and fancy looking Salmon Wellington is always hit on the table especially if you are salmon lover.
Ingredients
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 5 oz fresh spinach, or defrosted frozen spinach
- 1 teaspoon onion powder
- 1 teaspoon salt, for spinach
- 1 teaspoon pepper, for spinach
- 2 oz heavy whipped cream
- 1/4 block cream cheese
- Handful shredded parmesan cheese, about 1/4-1/2 cup
- 2 tablespoons fresh dill, chopped
- 1 sheet puff pastry, softened to room temperature
- 1 salmon fillet, defrosted if frozen and skin removed
- 1 teaspoon salt, for salmon
- 1 teaspoon pepper, for salmon
- 1 tablespoon lemon juice
- 1 egg, beaten for pastry
Instructions
- Preheat oven to 400°F (200°C).
- In a pan over medium heat, melt butter. Add the garlic and cook for a few seconds at medium-high heat then add the spinach, onion powder, salt, and pepper, cooking until spinach is creamy and looks done.
- Pour in heavy whipped cream, cream cheese, parmesan cheese, and dill, stirring until the mixture is evenly combined. Remove from heat and set aside.
- Defrost salmon fillet if frozen and remove the skin if your fillet got skin. Season salmon with salt and pepper on both sides and 1 tablespoon of lemon juice. Also, if there are any bones, please remove pin bones from a Salmon fillet. Lay the fillet flat on a work surface and run your fingers down its length. When you locate a bone, take the end of the bone with fish tweezers and steadily on the bone, wiggling it gently until it pulls free. Repeat until bine free.
- On a cutting board, smooth out the sheet of puff pastry. You may use a rolling pin to stretch it a bit.
Add a few tablespoons of spinach mixture in the middle of the pastry, lengthwise where the salmon ging to lay. - Place the salmon in the middle of the pastry and on top of the creamy spinach bed.
- 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 long sides and then the shorter ends. You may trim any excess pastry from the ends, then fold the ends on top or just tuck in the side under the pastry log.
- Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper or use non-stick baking tin.
- 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.
- Bake about 25 minutes, or until pastry is nicely golden brown.
Notes
You may use other fish if you prefer but the time would depend on the thickness and type of fish. Expermiting is always great!
Spillt User
Saturday 27th of May 2023
which senior gay dating app has most members lakeland fl
Saturday 15th of January 2022
gay dating hole https://speedgaydate.com/