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
SALMON WITH HERB & GARLIC CREAM SAUCE
Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
Provided by Nagi
Number Of Ingredients 13
Steps:
- Season: Pat salmon dry, then sprinkle with salt and pepper.
- Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
- Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
- Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
- Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
- Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
- Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
- Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
- Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
- Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).
Nutrition Facts : Calories 538 kcal, Carbohydrate 4 g, Protein 34 g, Fat 40 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 177 mg, Sodium 519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALMON IN PASTRY WITH HERB AND CREAM SAUCE
This recipe was given to me by my Welsh cousin in-law and has become a family favourite for special occasions. It is easy to make, tastes great and looks very impressive when brought to the table.Recipe quantities are for a 2lb (1kg) salmon. Multiply up as required for larger fish.
Provided by Tess8728
Categories Welsh
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- If using a whole salmon, have the fish monger clean, skin and fillet it so that you have two whole fillets.
- Check the fillets for large internal bones and remove these with a clean pair of pliers or scissors.
- You can make individual serves using salmon steaks rather than a whole fish if desired.
- If using a larger fish eg 5lb, wrap each fillet in buttered foil and precook for about 15 minutes.
- Do not overcook or it will fall apart in the next step!
- Allow to cool in the fridge.
- Chop the preserved ginger and mix with currents and butter.
- Spread mixture over the fish and sandwich the fillets together.
- Wrap the fish in pastry and decorate as required.
- Glaze with egg wash.
- Bake for 30- 45 minutes.
- Cook for the first 20 mins in a moderate- hot oven, then reduce heat to slow for the remainder.
- If using ready made pastry be guided by cooking instructions on the packet.
- Chop shallots and sweat in butter.
- Add herbs and gently cook for a minute of two.
- Add the flour and mix.
- Add cream.
- Bring gently to the boil and cook for 5 mins stirring all the time.
- Stir in mustard, egg yolk and lemon juice.
- Check seasoning and adjust to taste.
- Serve the fish on a platter decorated with fresh sprigs of chervil and tarragon.
- Serve the sauce separately in a gravy boat.
SALMON IN PASTRY WITH CHAMPAGNE SAUCE
Provided by Regina Schrambling
Categories dinner, main course
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small, deep bowl, blend together the butter, tarragon, a half teaspoon of salt, four grinds of the pepper mill and the lemon juice.
- Cut the salmon into four serving pieces. Using a sharp knife, cut a pocket into the side of each piece, trying to make the cut as deep as possible without cutting through the other side. Divide the tarragon butter into four portions and stuff into the fish.
- Roll out the puff pastry to a thickness of about an eighth of an inch. Divide into four squares and brush lightly with cold water. Lay each piece of fish on top and roll the pastry over to cover, pressing down to seal, then trim away the excess. Arrange on an ungreased baking sheet with a rim and brush the pastry with the beaten egg. Chill at least half an hour.
- Heat the oven to 400 degrees.
- Start the sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan. Cook until the liquid is reduced by half. Add a half cup of the cream and cook until it thickens enough to coat the back of a spoon. Strain, then keep warm. Whisk the remaining cream in a deep bowl until it starts to thicken.
- Bake the salmon for 12 minutes or until the pastry is lightly browned. Transfer each packet to a warm serving plate and slice into four or five pieces on a slight diagonal. Add the fines herbes to the sauce, whisk in the whipped cream and spoon alongside the packets.
Nutrition Facts : @context http, Calories 1251, UnsaturatedFat 51 grams, Carbohydrate 57 grams, Fat 98 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 39 grams, Sodium 935 milligrams, Sugar 3 grams, TransFat 1 gram
SALMON PATTIES I
These salmon patties are delicious for lunch or dinner.
Provided by Sue
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
- Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 9 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 522.8 mg, Sugar 1.1 g
ROCKIN' SALMON WITH CREAMY HERB SAUCE
This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!
Provided by NcMysteryShopper
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
- Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
- In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
- Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!
Nutrition Facts : Calories 389.6, Fat 15.1, SaturatedFat 5, Cholesterol 109.3, Sodium 470.8, Carbohydrate 12.6, Fiber 0.8, Sugar 10.1, Protein 42.2
CREAMED SALMON ON TOAST
Steps:
- In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
- Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
- Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 13.9 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 7.9 g, Sodium 880.3 mg, Sugar 5 g
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