Salmon Wellington
Ingredients
Spinach Filling
-
2
tablespoons
unsalted butter
-
1
medium
onion, diced
-
2-3
cloves
garlic, minced
-
1
teaspoon
Worcestershire sauce
-
1
teaspoon
Creole seasoning
-
½
teaspoon
nutmeg
-
½
teaspoon
salt
-
to taste
black pepper
-
4
cups
packed baby spinach leaves
-
2-4
ounces
cream cheese, softened
-
¼
cup
Parmesan
-
2
tablespoons
breadcrumbs (optional)
Assembly
-
4
6-ounce
salmon fillets, skin removed
-
1
sheet
frozen puff pastry, thawed
-
1
egg
beaten
Cream Sauce
-
2
tablespoons
olive oil
-
2
tablespoons
unsalted butter
-
2
teaspoons
minced garlic
-
1
teaspoon
fresh thyme, minced
-
1
cup
heavy cream
-
½
lemon
juiced
-
1-2
tablespoons
Dijon mustard
-
¼
cup
white wine or broth
-
1
teaspoon
Creole seasoning (optional)
-
to taste
salt and pepper
Instructions
- Melt the butter, add onion and garlic, sauté until soft.
- Add Worcestershire sauce, season with Creole seasoning, nutmeg, salt, and pepper, then add spinach and cook until barely wilted.
- Mix in cream cheese, then add Parmesan and breadcrumbs, adjust seasoning, and let cool.
- Season salmon fillets with salt and Creole seasoning, refrigerate while preparing puff pastry.
- Preheat oven to 375℉ (190℃).
- Roll out puff pastry to fit around the salmon fillets.
- Place salmon in the center of the pastry, leaving 2 inches around the edges.
- Spoon the spinach mixture on top of each salmon fillet evenly.
- Fold pastry corners over salmon and seal, placing seam-side down on a baking sheet.
- Brush with egg wash and create vents on top of the pastry.
- Bake for 20-30 minutes until golden.
- For the cream sauce, heat olive oil and butter, add garlic and thyme, sauté until fragrant.
- Stir in heavy cream, lemon juice, Dijon mustard, and wine, simmer for 3-4 minutes.
- Serve the salmon with the cream sauce.
Nutrition Facts (estimated)
Servings
4
Calories
385
Total fat
24g
Total carbohydrates
28g
Total protein
14g
Sodium
442mg
Cholesterol
40mg
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