Salmon Wellington
Salmon Wellington is an impressive recipe with salmon wrapped in puff pastry with spinach and lemon
Ingredients
- 1 tbsp butter
- ½ tbsp good mustard - e.g. Dijon
- 1 lemon - zested
- ¾ tsp salt - divided
- ½ tsp black pepper
- ½ tsp dried thyme
- 2 tsp your best olive oil
- 4 cups spinach
- 2 cloves garlic - minced or grated
- 2 tbsp Parmesan cheese - grated
- 1 egg - beaten, with a splash of water
- 2 sheets defrosted puff pastry - each measuring 12 x 7 inches
- 2 boneless, skinless salmon portions - 200 gm or 7 oz
Instructions
- Preheat the oven to 400℉. Leave the salmon in the fridge
- Melt the butter in a small frying pan. Stir in the mustard, lemon zest, ¼ tsp of the salt and half the pepper. Set aside.
- Prepare the spinach. If using large leaves, pull off the spine. If using baby spinach, this is not necessary. Carefully wash the spinach and drain in a colander. Heat the oil in a large non stick frying pan. Add the spinach with the leaves still a bit damp to the pan, stirring it until it wilts in a couple of minutes. Stir in the garlic, thyme, remaining ½ tsp of salt and remainder of the pepper. Stir in the Parmesan cheese. Remove from the heat and set aside.
- Make an egg wash. Beat the egg in a small bowl with a splash of water. Set aside
- Place the puff pastry on a lightly floured surface and measure it. You might wish to roll it a little thinner than it came out of the package. With a sharp knife, cut it into 2 rectangles measuring 12 x 7 inches each.
- Remove the salmon portions from the fridge. Pat them dry and then using a pastry brush, brush the mustard, lemon and butter mixture on the top of each portion. Then place each portion, butter side down in the middle of the puff pastry. Spoon half of the spinach mixture over each portion.
- With each portion, fold one side of the puff pastry over the top of the fish, then brush with the egg wash. Fold the next side over and repeat with the egg wash, until all four sides have enclosed the salmon portion. The fish should be well sealed. Carefully flip the salmon over and transfer it to a rimmed baking sheet that has been lined with parchment paper.
- Brush the tops of the puff pastry with the egg wash, then score shallow diagonal lines into the top in a crosshatch pattern
- Bake for 20 to 25 minutes, or until the pastry turns golden brown. Serve immediately.
Notes
If you make the Salmon Wellington ahead of baking, do not add the egg wash to the top. Cover them lightly with plastic wrap in the refrigerator.
Add the egg wash just before you are ready to bake it.