Description
Salmon Wellington
Ingredients
1 sheet puff pastry, thawed
2 salmon fillets (6 oz each, skin removed)
1 cup fresh spinach, sautéed and drained
4 oz cream cheese, softened
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1 egg, beaten (for egg wash)
Salt and pepper to taste
Fresh parsley for garnish
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix cream cheese, garlic, Parmesan, and sautéed spinach. Season with salt and pepper.
Roll out the puff pastry and cut it into two equal rectangles.
Place a salmon fillet in the center of each rectangle. Spread the spinach mixture evenly on top of the salmon.
Fold the puff pastry over the salmon, sealing the edges tightly. Brush with beaten egg.
Place on the prepared baking sheet and bake for 20-25 minutes, or until golden and puffed.
Let cool for 5 minutes before slicing. Garnish with parsley and serve warm.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Calories: ~450 kcal per serving
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Step-by-Step Guide
1. Prep the Filling: Sauté the spinach until wilted, then squeeze out ALL excess moisture in a clean kitchen towel. This prevents a soggy pastry. In a bowl, thoroughly combine the softened cream cheese, minced garlic, grated Parmesan, and the dry, chopped spinach. Season well.
2. Assemble the Wellingtons: On a lightly floured surface, roll the puff pastry sheet slightly to smooth seams. Cut into two equal rectangles. Pat the salmon fillets completely dry and season. Place a fillet in the center of each pastry rectangle. Divide the spinach mixture, spreading it evenly over the top of each fillet.
3. Seal and Finish: Carefully fold the long sides of the pastry over the salmon, then fold and seal the ends, creating a tight package. Flip it seam-side down onto your parchment-lined baking sheet. Use a sharp knife to score a light decorative pattern on top (don’t cut through). Chill for 10 minutes.
4. Bake to Perfection: Brush the chilled pastry all over with the beaten egg wash. Bake in the preheated 400°F oven for 20-25 minutes until the pastry is deeply golden, puffed, and crisp. The internal temperature of the salmon should reach 125-130°F for medium.
5. Rest and Serve: Let the Wellingtons rest on the baking sheet for 5-10 minutes. This allows the pastry to set and the salmon’s juices to redistribute, ensuring a clean slice.
Serving Suggestions
This elegant dish pairs beautifully with light, complementary sides. Serve with a simple lemon-dill sauce, a crisp green salad with a tangy vinaigrette, or roasted asparagus. For a heartier meal, add garlic mashed potatoes or wild rice pilaf. A glass of Chardonnay or Pinot Noir completes the gourmet experience.
How-to Summary
Create a creamy spinach and cheese filling. Encase a seasoned salmon fillet and the filling in puff pastry, sealing it tightly. Chill briefly, brush with egg wash, and bake at 400°F for 20-25 minutes until golden. Rest before slicing and serving.
Frequently Asked Questions
Can I prepare Salmon Wellington ahead of time? Yes, you can assemble the Wellingtons, wrap them tightly, and refrigerate for up to 4 hours before baking. Add a few extra minutes to the bake time if cooking from cold.
Can I use frozen spinach? Absolutely. Thaw frozen chopped spinach completely and wring it out in a towel until very dry before mixing it into the cream cheese.
How do I know when the salmon is cooked? Use an instant-read thermometer. For medium, aim for 125-130°F inside. The pastry will be golden, and the package will feel firm.
Can I substitute another fish? Thick, firm fillets like cod or halibut work, but adjust cooking time as needed. Salmon’s fat content is ideal for this method.
Why did my pastry get soggy? The most common cause is excess moisture from the spinach or salmon. Ensure both are thoroughly dried before assembly, and don’t skip the chilling step before baking.
Common Mistakes to Avoid
- Not Removing Moisture: Failing to thoroughly dry the sautéed spinach is the top mistake, leading to a wet filling and soggy pastry.
- Overfilling: Using too much cream cheese mixture can cause it to leak out during baking and prevent a good seal.
- Skipping the Chill: Not chilling the assembled Wellington before baking can cause the pastry to slump and not puff as high.
- Overcooking the Salmon: Since it continues to cook while resting, remove it from the oven when it’s just slightly under your desired doneness.
Conclusion
Salmon Wellington is a stunning, restaurant-quality dish that is surprisingly straightforward to master at home. By following the detailed steps, paying close attention to moisture control, and avoiding common pitfalls, you can create a flawless, impressive meal perfect for a special dinner or a holiday centerpiece. Its combination of flaky pastry, rich filling, and tender salmon is guaranteed to delight any guest.