Salmon Wellington
Salmon Wellington
Yield: 4
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Buttery Atlantic salmon and spinach wrapped up inside puff pastry and baked to a golden perfection!
Ingredients
Instructions
- Season the salmon with salt and pepper to taste.
- Heat the butter, shallots, and garlic in a pan over medium heat until the shallots become tender and translucent.
- Turn the heat to high and add the white wine; let simmer for about 5 minutes.
- Add the cream cheese to the pan and let cook for about 1 minute.
- Add the spinach, bread crumbs, and parmesan cheese to the pan and cook until the spinach is soft and wilted.
- Lightly flour your counter space and unroll the puff pastry, then cut each sheet in half, giving you 4 total pieces. Place one fillet portion in the middle of each piece of puff pastry, and then top each fillet with 1/4 of the spinach mixture.
- Brush the edges of each puff pastry with the beaten egg, then fold the puff pastry around the fillet until it is fully enclosed.
- Place the salmon wellingtons seam-side-down on a baking sheet lined with parchment paper. Make crosshatch marks on the top of each Wellington and brush with additional egg wash.
- Bake at 400 degrees for 30 minutes, or until the pastry is flaky and golden brown.
- Before serving, sprinkle with some additional parmesan cheese.