Salmon Wellington
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Resting Time
5 mins
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Total Time
40 mins
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Servings
4 people
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Calories
380 kcal
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Course
Main Course
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Cuisine
British
Salmon Wellington
Description
Salmon Wellington is a refined preparation where puff pastry encases salmon fillets layered with a sautéed mix of shiitake mushrooms and spinach, accented with crumbled goat cheese. The salmon is seasoned with lemon zest and salt for a subtle citrus aroma. The mushroom and spinach filling is cooked just enough to wilt the greens and brown the mushrooms, offering an earthy depth that contrasts with the richness of the goat cheese and buttery pastry.
The pastry is cut to size according to the salmon fillets, wrapped, and baked at a high temperature to achieve a golden, flaky crust while maintaining a moist salmon center. Using refrigerated puff pastry simplifies the assembly. Dijon mustard in the recipe supports a gentle tang and complexity under the flaky layers.
Once baked, the Wellington can be sliced into multiple servings and garnished with fresh herbs like basil or green onions. It pairs nicely with a green salad or lightly cooked vegetables for a balanced meal. The dish is well-suited for two generous portions or four more moderate servings.
Ingredients
- 1 tablespoon olive oil
- 4 shiitake mushrooms or baby portobello; sliced
- 1 ounce spinach or kale or arugula; fresh; about one large handful
- 2 salmon fillet about 4oz each; skin removed
- 1 lemon zested and juiced, divided
- 1 teaspoon salt
- ½ puff pastry sheet; use more or less depending on size of salmon
- 1 ounce goat cheese crumbled
- 1 egg beaten
- ½ cup PLAIN yogurt
- 1 tablespoon Dijon mustard
- fresh herbs to garnish; e.g. diced green onion or freshly torn basil; optional
Instructions
- Preheat the oven to 425°F.Heat olive oil in a sauté pan over medium-high heat.When the oil begins to ripple, add the sliced mushrooms. Sauté 2-3 minutes, until the mushrooms brown. Add the spinach, and toss for about 30 seconds while the spinach wilts. Remove from heat.
- Season the salmon with the lemon zest and salt, and set aside.
- Lay the puff pastry out on parchment paper it was packaged in, and cut off about half of the pastry and paper.Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to ¼" thickness, and work on a floured surface instead of parchment paper.Cut the pastry into two pieces, each piece should be approximately 1" longer than each salmon fillet, and two and a half times as wide. If you accidentally cut the pastry into pieces that are too small, you gently pull on the edges to make the dough larger, or roll it out with a rolling pin.Set a salmon fillet on the side of one of the cut puff pastry pieces, leaving about ½" border. Repeat with the other salmon fillet and pastry.
- Top each salmon fillet with half of the mushroom and spinach mixture, and then top each stack with half of the goat cheese.Fold the ½" border of pastry up around the salmon, and brush with the beaten egg. Fold the rest of the puff pastry over, and seal the packet shut by gently pushing down on pastry where the two pieces meet. Optional: Use a butter knife to make shallow cross hatching marks across the top of the Wellington. Take care not to cut all the way through the puff pastry.Tip: If you accidentally cut all the way through the pastry dough while cross hatching, use your finger to add a few drops of water to the cut area of the dough. Rub the dough to seal it back up.
- Brush both Wellington packets with beaten egg.Line a baking dish (or baking sheet) with the parchment paper used previously (or brush dish with olive oil). Set the salmon packets onto the paper.Bake about 25 minutes, or until the puff pastry is golden and crisp.
- While the Salmon Wellingtons bake, mix together the lemon juice, yogurt, and mustard. Taste, and add salt if desired. Refrigerate the sauce until you're ready to serve.Remove Wellingtons from the oven, and allow to cool for at least 5 minutes before serving. Serve whole, or slice into thick slices with a very sharp knife. Serve with the yogurt sauce on the side or drizzled over the top.
Notes
- This recipe yields two generous servings or four smaller portions suitable for sharing.
- Serve with a fresh green salad or steamed vegetables to complement the richness of the Wellington.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 92mg | 31% |
| Sodium | 793mg | 33% |
| Potassium | 593mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 62mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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