Salmon Wellington
Recipe - Coal Harbour
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
- Preheat oven to 400 degrees F.
- Melt the butter in a small bowl. Stir in the dijon, lemon zest, 1/4 tsp salt and 1/4 tsp pepper.
- In a large pan, drizzle oil and add the spinach in large handfuls, cooking until it wilts.
- Stir in the garlic, thyme, parmesan and the remaining 1/4 tsp salt and 1/4 tsp pepper. Remove from heat and cool.
- In a small bowl, lightly beat the egg yolk with 1 tsp of water to form an egg wash. Set aside.
- Roll the puff pastry on a lightly flowered surface into a rectangle.
- With a sharp knife, cut the pastry in half so you are left with two rectangles.
- 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.
- 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.
- Repeat until all four sides are folded over.
- Carefully flip the salmon over and transfer it to a baking sheet with the folded side underneath. Repeat with the second fillet.
- 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.
- 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
Western Family - Salted Creamery Butter, 454 Gram
$6.99$1.54/100g
Heinz - Dijon Mustard, 265 Millilitre
$3.59$1.35/100ml
Lemons - Large, 1 Each
$0.99
Windsor - Table Salt, 1 Kilogram
$2.69$0.27/100g
Simply Organic - Medium Black Pepper, 65 Gram
$10.79$16.60/100g
Not Available
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Not Available
Not Available
Not Available
Tenderflake - Puff Pastry, 397 Gram
$5.49$1.38/100g
Salmon - O/W Steelhead Fillets Fresh, 454 Gram
$20.38 avg/ea$4.49/100g
Directions
- Preheat oven to 400 degrees F.
- Melt the butter in a small bowl. Stir in the dijon, lemon zest, 1/4 tsp salt and 1/4 tsp pepper.
- In a large pan, drizzle oil and add the spinach in large handfuls, cooking until it wilts.
- Stir in the garlic, thyme, parmesan and the remaining 1/4 tsp salt and 1/4 tsp pepper. Remove from heat and cool.
- In a small bowl, lightly beat the egg yolk with 1 tsp of water to form an egg wash. Set aside.
- Roll the puff pastry on a lightly flowered surface into a rectangle.
- With a sharp knife, cut the pastry in half so you are left with two rectangles.
- 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.
- 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.
- Repeat until all four sides are folded over.
- Carefully flip the salmon over and transfer it to a baking sheet with the folded side underneath. Repeat with the second fillet.
- 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.
- Bake the salmon for 20 minutes or until the pastry turns golden brown. Let cool for a few minutes, and enjoy!