Salmon Wellington

How to make Salmon Wellington

📝 Ingredients

• 4 skinless salmon fillets
• 1 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic (minced)
• 2 shallots or 1 medium onion (finely diced)
• 2 cups mushroom (sliced)
• 4 cups spinach (chopped)
• 1 tsp dried thyme
• 2 tbsp plain bread crumbs
• 1/4 cup parmesan cheese (grated)
• 1 package puff pastry
• 2 tbsp parsley leaves
• 1 egg (lightly beaten with 1 tbsp water)
• 1 tsp salt (divided, to taste)
• 1/2 tsp fresh ground black pepper (divided, to taste)

👨‍🍳 Instructions

1. 1--- Steps ---
2. 2Season salmon fillets with 1/2 the amount of salt & pepper, set aside.
3. 3In a pan, heat olive oil & butter over medium high heat & add chopped shallots & garlic.
4. 4Sauté until shallots they turn translucent.
5. 5Add mushrooms, cook till they release their moisture then reabsorb it.
6. 6Add spinach, thyme, bread crumbs, parmesan cheese, remaining salt & pepper, sauté just until the spinach wilts.
7. 7Taste to adjust seasoning & set aside to cool completely.
8. 8Unfold puff pastry onto a lightly floured surface, roll it out & cut them into 4 rectangles, according to the size of salmon fillets.
9. 9Arrange & press down parsley leaves on 1 side of pastry, flip over & place them on a large lined baking tray.
10. 10Place 1/4 of mushroom spinach mixture onto the middle of each puff pastry sheet (leave about 2 inches around the edges) followed by the seasoned salmon fillet on top.
11. 11Brush edges of puff pastry with egg wash & fold over starting with the longer side.
12. 12When salmon fillets are fully encased, use a fork to press down & crimp the edges.
13. 13Brush top of the salmon wellingtons with more egg wash.
14. 14Bake at 200 deg C for 20-30 mins or until pastry turns golden brown.
15. 15Leave to cool for a few mins & serve warm.