SALMON WELLINGTONS
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the garlic, shallots and mushrooms in a food processor and pulse to chop finely.
- Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the white wine; reduce over high heat until the mixture is dry. Off the heat, stir in creme fraiche, Dijon and salt and pepper to taste. Set aside to cool slightly.
- Sprinkle the salmon fillets with salt and pepper on both sides. Set aside.
- On a lightly floured work surface, roll 1 sheet of the puff pastry into a 12-by-8-inch rectangle, and then cut into quarters. Place a small stack of spinach leaves on the short side of two of the quarters. Top with a salmon fillet and about 2 tablespoons of the mushroom mixture. Brush the pastry edges lightly with egg wash, top with the remaining quarters and crimp the edges. Place the packages on the prepared baking sheet. Repeat with remaining puff pastry sheets and ingredients.
- Brush the tops of the Wellingtons with egg wash, and cut vents with the tip of a sharp knife.
- Bake until puffed and golden, about 15 minutes. Let rest for 5 minutes. Serve with Dill-and-Caper Creme Fraiche Sauce.
- In a small bowl, whisk to combine the creme fraiche, cream, dill, capers and some salt and pepper.
SALMON WELLINGTON
Elegant puff pastry is wrapped around a well-seasoned salmon.
Provided by Valerie Roman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
- Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
- Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.
Nutrition Facts : Calories 842.8 calories, Carbohydrate 34.2 g, Cholesterol 74.5 mg, Fat 66.2 g, Fiber 1.6 g, Protein 27.6 g, SaturatedFat 15.4 g, Sodium 1802.6 mg, Sugar 2 g
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.
- Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
- Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.
- In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.
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