Best Puff Pastry Salmon Salmon Wellington Recipe By Tasty Recipes

SALMON WELLINGTON

Steps:

• Season the salmon with salt and pepper to taste.
• In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
• Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
• Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
• Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
• Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
• Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
• Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
• Line a baking sheet with parchment paper and place the salmon wellington seam side down.
• Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
• Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

SALMON WELLINGTON

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.

SALMON WELLINGTON

Steps:

• Drizzle the salmon with the lemon juice. Heat the butter in a 10-inch skillet over medium-high heat. Add the salmon and cook for 5 minutes or until it flakes easily when tested with a fork, turning the salmon over once halfway through cooking. Remove the salmon from the skillet.
• Add the mushrooms and onions to the skillet and cook until they're tender and any liquid is evaporated, stirring often. Remove the mushroom mixture from the skillet. Cover and refrigerate the salmon and the mushroom mixture for 1 hour or until chilled.
• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Carefully remove the skin from the salmon.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Spoon the mushroom mixture in the center of the pastry squares. Top each with 1 salmon piece. Brush the edges of the pastry with the egg mixture. Fold the corners of the pastry up over the salmon and press to seal. Place seam-side down onto a baking sheet. Brush with the egg mixture.
• Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with the Dilled Cream Sauce (recipe below).
• Dilled Cream Sauce: Stir 3/4 cup sour cream, 1 tablespoon Dijon-style mustard and 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed, crushed, in a small bowl until the mixture is smooth.
• Make-Ahead: The cooked salmon and the mushroom mixture can be refrigerated for up to 24 hours.