SALMON WELLINGTON
Salmon Wellington is an easy but impressive recipe you can prep ahead for entertaining. Salmon wrapped in puff pastry with spinach, then baked until golden, this salmon en croute is to die for!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- 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.
- Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.
- Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.
- Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a "glue"), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don't stress over the order of the flaps. As long as it's well sealed and covers the salmon, you're golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.
- Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.
- Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.
Nutrition Facts : ServingSize 1 (of 2), Calories 481 kcal, Carbohydrate 13 g, Protein 41 g, Fat 30 g, SaturatedFat 8 g, Cholesterol 211 mg, Fiber 2 g, Sugar 1 g
BUTTERY LEMON-ZEST SALMON WITH SPINACH SALADE AND FRIES
Cooking fish doesn't need to be complicated. This is a simple way to make salmon (boneless, skinless) with no fuss or mess. I use the individually freeze wrapped portions. The sides of salad and potatoes are published in my other recipes. Serve hot. Enjoy!
Provided by DayJahView
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Add zest to melted butter. Coat the rack of a pan with nonstick spray and put about 1/4 inch water in the bottom on the pan making sure it does not touch the top rack. Place frozen salmon on rack and bake for 10 minutes at 350 degrees. Turn salmon over and baste with the buttery zest. Bake three minutes more. Serve with your favorite salad and potato sides. Enjoy!
Nutrition Facts : Calories 187.5, Fat 8.5, SaturatedFat 2.9, Cholesterol 66.3, Sodium 121, Protein 26.2
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