SALMON WELLINGTON
Provided by The Hearty Boys
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
- Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.
- Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.
SALMON WELLINGTON WITH DIJON WHIPPED CREAM
Steps:
- Preheat oven 350 degrees. Trim the leeks and use the tender white and green parts. Clean well and slice into thin slices.
- In a skillet melt the butter over medium heat and add the leeks and red onion. Cook about 7 minutes. Add the wine and turn the heat to high and let the liquid cook off. Season with salt and pepper. Remove from heat and set aside.
- Unfold the pastry sheet and lay it on a lightly floured surface. Brush one edge with egg wash and overlap the other sheet by 2 inches. Roll out the pastry large enough to enclose the whole piece of Salmon.
- Spoon the onions down the middle and place the salmon on top. Fold the pastry over the salmon and brush the edges with more egg wash and press to seal itl
- Line a baking sheet with parchment paper and place the wellington seam side down on the baking sheet. Brush the whole thing with egg wash. Bake for 30 to 40 minutes until the pastry is golden brown. Let rest for 15 minutes.
- While the salmon is baking make the DIjon whip cream. Pour the cream in a chilled bowl and whisk or beat until stiff peaks form. Fold in the mustard salt and white pepper. Leave in fridge until the ready to use. Serve the salmon with the Dijon whipped cream
PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (220°C).
- In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
- Add the spinach, salt, and pepper, cooking until spinach is wilted.
- Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
- On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
- 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 longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
- 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.
- Brush the top again with the egg wash.
- Bake for 20-25 minutes, until pastry is golden brown.
- Slice, then serve!
- Enjoy!
Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams
SALMON WELLINGTON
Categories Fish Bake Salmon Fall Healthy Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Brush with glaze.
- Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes. Meanwhile, boil wine, vinegar and 2 tablespoons shallots in heavy small saucepan until liquid is reduced to 6 tablespoons, about 8 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. Whisk in 2 teaspoons tarragon. Season sauce with salt and pepper.
- Cut pastries into thirds. Place sauce and pastries on 4 plates.
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
CHARDONNAY POACHED SALMON WITH DILL DIJON WHIPPED CREAM
Provided by The Hearty Boys
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
- Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
- When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
- To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
- Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
- Transfer to a decorative bowl for serving.
DIJON WHIPPED CREAM RECIPE - (2.7/5)
Provided by Mary-2
Number Of Ingredients 4
Steps:
- Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use
HERBED SALMON WELLINGTON
This is a twist on beef Wellington, and with a handful of ingredients, it looks more difficult than what it really is!
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cut salmon into 6 pieces, each the size of a deck of cards.
- Unfold thawed puff pastry and cut each sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to measure a 5 x 8 inches. Trim off excess.
- Spread 1 1/2 tablespoons spreadable cheese on 1/2 of the puff pastry, leaving 1/4-inch border free. Top with 1 piece of salmon. Sprinkle salmon with garlic salt and black pepper. Spread 1 1/2 tablespoons spreadable cheese over the top.
- Using a sharp paring knife, cut staggering slits on the opposite side of the puff pastry. Fold pastry over the top of the salmon. Crimp edges to seal. Place on the prepared baking sheet. Repeat with remaining salmon pieces and ingredients.
- Beat egg in a small bowl until light and frothy. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper.
- Bake in the preheated oven for 35 minutes. Serve immediately, garnished with fresh dill.
Nutrition Facts : Calories 820.4 calories, Carbohydrate 38.6 g, Cholesterol 138.9 mg, Fat 54.7 g, Fiber 1.3 g, Protein 42.6 g, SaturatedFat 11.7 g, Sodium 885 mg, Sugar 0.7 g
WRAPPED SALMON
This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.
Provided by HEIDI S.
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
- Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
- Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
- Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 23.1 g, Cholesterol 135.7 mg, Fat 35.1 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 17.2 g, Sodium 791.4 mg, Sugar 0.1 g
WILD KING SALMON WITH SAVORY WHIPPED CREAM
The wild king salmon season opens in May on the West Coast and continues through summer, from Alaska all the way to San Diego. The first wild salmon in spring has brilliant red flesh, a mild sweet flavor and a velvetlike texture. Farmed salmon doesn't compare. In this recipe, the salmon is cut on the diagonal into thin slices that cook quickly. They are topped with softly whipped cream that's seasoned with mustard, cayenne and lemon zest.
Provided by David Tanis
Categories main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice salmon diagonally into 6 four-ounce portions about 1/2 to 3/4 inch thick (or have your fishmonger slice it). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
- Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don't let the cream get too stiff. Fold in chives. Taste and adjust seasoning.
- Put butter in a large cast-iron skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
- Transfer salmon to a platter or individual plates. Spoon some savory whipped cream over each serving. Garnish with tarragon, watercress and flowers, if desired.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams
More about "salmon wellington with dijon whipped cream recipes"
SALMON WITH CREAMY DIJON SAUCE - CAFE DELITES
From cafedelites.com
5/5 (8)Total Time 20 minsCategory DinnerCalories 428 per serving
- Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
- Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
- Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
- Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
SALMON WELLINGTON - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
Ratings 11Calories 527 per servingCategory Dinner, Main Course
SALMON WELLINGTON | DIJON DILL SAUCE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
5/5 (7)Total Time 1 hr 15 minsCategory Main CourseCalories 495 per serving
SALMON WELLINGTON - WHIPPED IT UP
From whippeditup.com
SALMON (WITH CREAMY GARLIC DIJON SAUCE) - COOKING …
From cookingclassy.com
SALMON WITH DIJON DILL SAUCE RECIPE | MYRECIPES
From myrecipes.com
SALMON WELLINGTON - IMMACULATE BITES
From africanbites.com
SALMON WELLINGTON WITH PUFF PASTRY (SALMON EN CROUTE)
From cookingformysoul.com
SALMON WELLINGTON, DIJON INFUSED WHIPPED CREAM AND BUTTER …
From pinterest.ca
SALMON WELLINGTON - SIMPLY HOME COOKED
From simplyhomecooked.com
SALMON WELLINGTON RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
You'll also love