Salmon Wellington: A Recipe from our Fall Tasting
Posted by : Wild For Salmon /
From the Wild for Salmon Kitchen, 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
- 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.
- Slice, then serve!