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Salmon Wellingtons

Salmon Wellingtons
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Salmon Wellingtons combine tender, omega-3-rich salmon fillets wrapped in flaky, golden puff pastry with a flavorful filling of sautéed spinach or mushrooms, herbs, and optional cream cheese or dijon mustard. This elegant yet simple baked dish offers a perfect balance of textures and tastes, suitable for special occasions or cozy dinners, with customizable options for dietary preferences.

Ingredients

Scale

Salmon and Filling

  • 4 skinless, boneless fresh salmon fillets (about 6 oz each)
  • 2 cups fresh spinach or 1 ½ cups finely chopped mushrooms
  • 2 tablespoons cream cheese or dijon mustard (optional)
  • 1 tablespoon fresh herbs (dill, parsley, or tarragon), finely chopped
  • Salt and freshly ground black pepper, to taste

Pastry and Finishing

  • 2 sheets puff pastry (store-bought or homemade), thawed if frozen
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the Filling: Sauté fresh spinach or finely chopped mushrooms in a pan over medium heat until wilted and all moisture evaporates. Season lightly with salt, pepper, and a pinch of fresh herbs. Set aside to cool.
  2. Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, and your choice of fresh herbs. Optionally, spread a thin layer of cream cheese or dijon mustard on the top side of each fillet for added creaminess and tang.
  3. Roll Out the Puff Pastry: On a lightly floured surface, roll out each puff pastry sheet to a size large enough to fully encase each salmon fillet, allowing some overlap for sealing the edges.
  4. Assemble the Wellingtons: Place a bed of the sautéed spinach or mushroom mixture in the center of each pastry sheet. Lay a seasoned salmon fillet on top of the filling. Fold the pastry securely around the salmon, pressing the edges to seal tightly to prevent juices from escaping during baking.
  5. Brush with Egg Wash: Using a pastry brush, evenly coat the outside of each wrapped Wellington with the beaten egg. This step is essential to achieve a golden-brown, glossy crust.
  6. Bake to Perfection: Preheat your oven to 400°F (200°C). Place the assembled Wellingtons on a parchment-lined baking sheet. Bake for 20-25 minutes, or until the puff pastry is puffed, golden, and the salmon inside is cooked but still moist.

Notes

  • Choose evenly thick salmon fillets to prevent drying out during baking.
  • Drain the filling thoroughly to avoid soggy pastry.
  • Chill the assembled Wellingtons in the refrigerator for 15-20 minutes before baking to help the pastry hold its shape.
  • Do not overfill the pastry to ensure proper sealing and even cooking.
  • Use a sharp knife to slice the cooked Wellingtons for clean, elegant presentation.

Nutrition

Keywords: Salmon Wellington, puff pastry salmon, baked salmon, gourmet salmon dish, easy salmon recipe, dinner party recipe, healthy salmon, omega-3 recipe

Find it online: https://lillysplate.com/salmon-wellingtons/