Salmon Wellington
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Additional Time
5 mins
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Total Time
45 mins
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Servings
4
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Calories
1007 kcal
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Course
Others
Salmon Wellington
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Bring something special to the table with this well-loved recipe.
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Ingredients
Sauce
- ¾ cup crème fraîche
- 1 ½ Tbsp heavy cream
- 1 ½ Tbsp dill minced (1-1/2 tsp dried dill, fresh leaves
- 2 tsp capers drained, brined
- salt to taste
- black pepper to taste
Wellington
- 1 garlic medium clove
- 1 shallot peeled and diced, medium
- 10 ounces cremini mushrooms or baby Bella mushrooms
- 2 Tbsp butter unsalted
- 3 Tbsp white wine dry
- 2 tsp crème fraîche
- Dijon mustard Hefty ½ tsp
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
- 2 salmon fillet sliced in half crosswise, six-ounce, skinless
- Pinches salt
- Pinches black pepper
- all-purpose flour for dusting
- 2 puff pastry defrosted and stored in the fridge, frozen sheets
- 1 ½ cups spinach fresh baby leaves
- 1 egg large, whole
- 1 Tbsp water
Instructions
- All ingredients ready? Let's begin!
Sauce
- In a small bowl, whisk together the creme fraiche, cream, dill, and capers. Season with salt and pepper to taste. Store in the refrigerator until ready to serve.
Wellington
- Remove the salmon fillets from the refrigerator and slice each in half crosswise. Pat dry with paper towels and set aside.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- To the bowl of a food processor, add the garlic, shallots, and mushrooms.
- Pulse to mince everything.
- In a skillet over medium heat, melt the butter. Add the mushroom mixture and cook until softened, approximately 3 minutes. Add the wine and cook until the wine has evaporated, about 2 more minutes.
- Turn the heat off and stir in the crème fraiche and mustard. Season with salt and pepper and set aside to cool.
- Lightly season the salmon fillets on both sides with pinches of salt and pepper.
- Dust a flat work surface with a little flour. Place one unfolded sheet of puff pastry on the surface and lightly dust the top with a little more flour. Using a rolling pin, roll the pastry out to about an 8-inch x 12-inch rectangle. Cut the pastry sheet into 4 quarters. Do the same with another sheet of pastry.
- Place equal amounts of spinach leaves in the center of 4 of the rectangles of pastry. Top each layer of spinach with a salmon fillet. Spoon 2 tablespoons of mushroom paste over each fillet.
- In a small mixing bowl, whisk together the egg and water.
- Brush the edges of each topped pastry sheet with some egg wash. Place another rectangle of pastry over the salmon fillets and seal the edges together with the tines of a fork. You want a good tight seal.
- Transfer the filled puff pastry packets to the parchment-lined baking sheet with a spatula or bench scraper. Brush the tops of each packet with the remaining egg wash. Make 3 small slits in the top of each packet with a sharp paring knife.
- Place the baking sheet inside the oven and bake for 15 minutes until the pastry is golden brown. Remove from the oven and allow the Wellingtons to rest for 5 minutes. Meanwhile, transfer the dill sauce to a small serving bowl with a spoon.
- Arrange the salmon Wellington packets on individual serving plates with your favorite side dishes and sauce on the side. Serve while still warm.
Nutrition Information
Show Details
Calories
1007kcal
(50%)
Carbohydrates
62g
(21%)
Protein
32g
(64%)
Fat
70g
(108%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
33g
(165%)
Trans Fat
0.2g
(10%)
Cholesterol
141mg
(47%)
Sodium
1007mg
(42%)
Potassium
898mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1711IU
(34%)
Vitamin C
6mg
(7%)
Calcium
101mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1007 kcal
% Daily Value*
| Calories | 1007kcal | 50% |
| Carbohydrates | 62g | 21% |
| Protein | 32g | 64% |
| Fat | 70g | 108% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 33g | 165% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 141mg | 47% |
| Sodium | 1007mg | 42% |
| Potassium | 898mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1711IU | 34% |
| Vitamin C | 6mg | 7% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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