Salmon WellingtonSalmon Wellington
Salmon Wellington
Salmon Wellington
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Recipe - Lelem
Salmon Wellington
Salmon Wellington
Prep Time30 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 tbsp butter
1/2 tbsp dijon mustard
Zest of 1 small lemon
1/2 tsp salt
1/2 tsp pepper
4 cups of fresh baby spinach
2 cloves garlic, minced
1/2 tsp dried thyme
2 tbsp freshly grated parmesan cheese
1 egg yolk, plus 1 tsp water
1 sheet frozen puff pastry
2 6oz salmon fillets, skin removed
Directions
  1. Preheat oven to 400 degrees F.
  2. Melt the butter in a small bowl. Stir in the dijon, lemon zest, 1/4 tsp salt and 1/4 tsp pepper.
  3. In a large pan, drizzle oil and add the spinach in large handfuls, cooking until it wilts.
  4. Stir in the garlic, thyme, parmesan and the remaining 1/4 tsp salt and 1/4 tsp pepper. Remove from heat and cool.
  5. In a small bowl, lightly beat the egg yolk with 1 tsp of water to form an egg wash. Set aside.
  6. Roll the puff pastry on a lightly flowered surface into a rectangle.
  7. With a sharp knife, cut the pastry in half so you are left with two rectangles.
  8. Take the salmon fillets and place them on a plate. Brush the tops of the fillets with the butter mixture and then place each fillet butter side down in the center of a piece of puff pastry.
  9. Spoon half 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.
  10. Repeat until all four sides are folded over.
  11. Carefully flip the salmon over and transfer it to a baking sheet with the folded side underneath. Repeat with the second fillet.
  12. Brush the tops of the puff pastry with egg wash, then score shallow, diagonal lines in each direction in a crosshatch pattern with a sharp knife.
  13. Bake the salmon for 20 minutes or until the pastry turns golden brown. Let cool for a few minutes, and enjoy!
30 minutes
Prep Time
20 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
1 tbsp butter
Western Family - Salted Creamery Butter
Western Family - Salted Creamery Butter, 454 Gram
$6.99$1.54/100g
1/2 tbsp dijon mustard
Not Available
Zest of 1 small lemon
Lemons - Large
Lemons - Large, 1 Each
$0.99
1/2 tsp salt
Windsor - Table Salt
Windsor - Table Salt, 1 Kilogram
$2.69$0.27/100g
1/2 tsp pepper
Not Available
4 cups of fresh baby spinach
Not Available
2 cloves garlic, minced
Garlic - Bulb, Mesh
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
1/2 tsp dried thyme
Not Available
2 tbsp freshly grated parmesan cheese
Western Family - Cheese, Parmesan
Western Family - Cheese, Parmesan, 175 Gram
$6.63 avg/ea$3.79/100g
1 egg yolk, plus 1 tsp water
Not Available
1 sheet frozen puff pastry
Tenderflake - Puff Pastry
Tenderflake - Puff Pastry, 397 Gram
$4.99 was $5.49$1.26/100g
2 6oz salmon fillets, skin removed
Salmon - O/W Steelhead Fillets Fresh
Salmon - O/W Steelhead Fillets Fresh, 454 Gram
$20.38 avg/ea$4.49/100g

Directions

  1. Preheat oven to 400 degrees F.
  2. Melt the butter in a small bowl. Stir in the dijon, lemon zest, 1/4 tsp salt and 1/4 tsp pepper.
  3. In a large pan, drizzle oil and add the spinach in large handfuls, cooking until it wilts.
  4. Stir in the garlic, thyme, parmesan and the remaining 1/4 tsp salt and 1/4 tsp pepper. Remove from heat and cool.
  5. In a small bowl, lightly beat the egg yolk with 1 tsp of water to form an egg wash. Set aside.
  6. Roll the puff pastry on a lightly flowered surface into a rectangle.
  7. With a sharp knife, cut the pastry in half so you are left with two rectangles.
  8. Take the salmon fillets and place them on a plate. Brush the tops of the fillets with the butter mixture and then place each fillet butter side down in the center of a piece of puff pastry.
  9. Spoon half 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.
  10. Repeat until all four sides are folded over.
  11. Carefully flip the salmon over and transfer it to a baking sheet with the folded side underneath. Repeat with the second fillet.
  12. Brush the tops of the puff pastry with egg wash, then score shallow, diagonal lines in each direction in a crosshatch pattern with a sharp knife.
  13. Bake the salmon for 20 minutes or until the pastry turns golden brown. Let cool for a few minutes, and enjoy!