Salmon Wellington: A Recipe from our Fall Tasting
Posted by : Wild For Salmon /
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.
- 2 cloves garlic, chopped
- ½ medium red onion, chopped
- 5 oz spinach
- 2 teaspoon salt
- 2 teaspoon pepper,
- 4 oz cream cheese
- ¼ cup shredded parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 sheet puff pastry, thawed to room temperature
- 1 Wild Alaska Sockeye Salmon fillet, thawed (enjoy this recipe with wild sockeye salmon portions instead)
- 3 Tablespoons olive oil
- 1 egg, beaten
The entire process should take under an hour, and can be made for a crowd or created into a single serving by swapping out a whole fillet for one of our Sockeye Salmon 6 oz portions. To get started, you will need to defrost and have your salmon completely thawed. You’ll then need to remove the skin before cooking the puff pastry salmon.
- Preheat oven to 425°F (220°C).
- In a pan over medium heat, add 1 T olive oil. Add the garlic and onions and cook until translucent.
- Add the spinach, 1t each of salt and pepper. Cook until spinach is wilted.
- In a food processor, blend together the fresh basil, 1 clove garlic and remaining olive oil. Then blend in the cream cheese and parmesan until mixture is evenly combined.
- On a cutting board, smooth out the sheet of puff pastry.
- Place several spoonfuls of the spinach mixture in the middle of the puff pastry sheet. Take the salmon portion and place on top of the bed of spinach. Salt and pepper the top of the salmon. Cover top of the salmon with cream cheese mixture.
- Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
- Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
- Brush the top again with the egg wash.
- Bake for 20-25 minutes, until pastry is golden brown.
After cooking, we transferred the salmon wellington onto a butcher block and let it rest. When cool, we sliced it longways. If you were using this as a holiday appetizer you could cut it into smaller pieces.
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!