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The wellington name, as you’ve probably guessed, stems from the 1st Duke of Wellington. The wellington name first became famous as an English cuisine. For our Wild for Salmon fall tasting we decided a comforting salmon wellington was the way to go! This puff pastry salmon is very versatile and can be used as an entree or appetizer.
Chef Josh created this fillet de salmon en croute using our whole sockeye salmon 1.5lb fillets. This simply is a crispy puff pastry, a spinach blend and our whole salmon fillets. Although this recipe may look intimidating, chef Josh has provided easy to follow instructions for this salmon wellington recipe. This recipe serves 2.
[[ recipeID=recipe-9l4ogd7pu, title=SALMON WELLINGTON: A RECIPE FROM OUR FALL TASTING ]]
We hope you enjoyed Chef Josh’s salmon wellington, please let us know if you get a chance to try this recipe. This salmon wellington could easily be made dairy or gluten free to fit any dietary need. Feel free to swap out the ingredients where you see fit, be sure to tag @wildforsalmon if you try out this fall favorite!
Enjoy!
