Salmon Wellington

Skip out on making a basic salmon dish for New Year’s Eve, and make this salmon wellington instead. The seasoned salmon is placed on a bed of cheesy sautéed spinach, wrapped in puff pastry, and baked to perfection. The baked puff pastry has a slight crunchiness yet soft doughy texture that takes a basic baked salmon to a whole new level. This dish is a winner at any holiday feast.

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Step 1

1. Season the salmon with salt and pepper to taste.

Step 2

2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.

Step 3

3. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.

Step 4

4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.

Step 5

5. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.

Step 6

6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.

Step 7

7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).

Step 8

8. Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.

Step 9

9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.

Step 10

10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.

Step 11

11. Bake at 375 (other recipe say 425) degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.