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Salmon Wellington

One morning a few days ago Teddy and I were hanging  out in the living room.  I was laying on the floor surfing the web.  Teddy was watching ‘Cat TV’ (starting out the window into the back yard watching the birds).  Suddenly the words “Salmon Wellington’ drifted through my brain. I have a weakness for salmon, and the thought of a nice fresh salmon filet surrounded by nice flaky buttery pastry caused instant salivation.

First, I have to tell you about puff pastry.  There is a brand called Dufour that is so good I don’t bother to make it myself.  Other companies use shortening between the layers. Dufour used sweet cream butter – the way puff pastry is supposed to be. Puff pastry rises in the oven because the moisture in the butter turns into steam and expands, pushing the layers up.  This is why Dufour puff pastry rises better than other brands: the shortening in other brands doesn’t contain the moisture and can’t create as much steam.  There is a second reason to use Dufour: The butter makes this a rich – almost decadent – meal.  Certainly something fit for serving to special guests.

This Salmon Wellington recipe is deceptively quick and simple to make.  Prep takes about 15 minutes and then 30-35 minutes in the oven.

Salmon Wellington
Author: The Fumbling Foode
Prep time:
Cook time:
Total time:
Serves: 2
Salmon wellington is deceptively quick and easy to make. It is a reach, almost decadent meal, fit to serve to your special guests.
Ingredients
  • 1 Package Dufour puff pastry sheets (enough for two servings)
  • 2 Salmon fillets, cut crosswise from a side of salmon, about two inches wide
  • 6 oz baby spinach leaves
  • 4 oz cream cheese
  • 1/3 cup grated Parmigiano Reggiano Cheese
  • 1 Shallot
  • 2 Garlic cloves
  • 1/4 cup white wine
  • 2 Tablespoons butter
  • 1 egg (for egg wash)
Instructions
  1. Preheat the oven to 400F.
  2. Finely chop the garlic and shallot.
  3. Over low heat, melt the butter in a sauté pan.
  4. Add the garlic and shallot. Sauté until the shallots become translucent.
  5. Raise the heat to medium-high
  6. Add the white wine.
  7. Let the wine reduce to about 2 tablespoons
  8. Break up the cream cheese and add it to the pan.
  9. Add the Parmigiano Reggiano to the pan
  10. Add the spinach to the pan.
  11. Stir, letting the spinach leave wilt completely and coating the spinach with the cream cheese.
  12. When the spinach has wilted completely remove the pan from the heat.
  13. Cut the puff pastry sheet crosswise
  14. If the salmon filets have skins on them then remove the skin.
  15. Lay each salmon filet on the puff pastry with the ‘good side’ facing down.
  16. Spoon some of the spinach mixture onto each salmon filet so that you have a layer of it about 1/4 – 3/8 inch thick covering the filet.
  17. Wrap the puff pastry around the salmon. Fold one of the long sides up and over the spinach, Fold the other side up and over the spinach, using a little egg wash to glue the two sides together. Then do the same with the ends.
  18. Turn the whole thing over and place it on a a cookie sheet that has been sprayed with cooking spray.
  19. Brush egg wash on the puff pastry so that it will brown.
  20. Use a sharp knife to scor the puff pastry diagonally in a crosshatch pattern.
  21. Bake at 400F for 30-35 minutes until nicely browned.

 

 

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