Salmon Wellington
Total Time
1 hour and 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4.8 out of 5 stars
(14)
Ingredients
6 servings
- 1-2 large sheet puff pastry sheets- thawed overnight in the fridge, see notes. We love the Dufour brand, made with real butter.
- 1 – 1 ¼ lb salmon fillet, skin off, pin bones removed (king or coho work best here, see notes)
- ¼- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 2 garlic, roughly chopped
- 8 ounces fresh baby spinach, chopped
- ¼ cup fresh dill, chopped
- ⅔ cup cream cheese, cut or spooned into pieces
- ¼ teaspoon salt, more as needed
- ¼ teaspoon pepper
- 1 tablespoon lemon zest
- 1 egg yolk
- 1 egg
- 1 tablespoon milk or half and half
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Preparation
Step 1
Thaw puff pastry
Step 2
overnight in the fridge. Then place on the counter 10 minutes before rolling.
Step 3
Make the Filling
Step 4
In a large skillet or pan, heat olive oil over medium heat. Add shallot and garlic and saute until fragrant, about 3-4 minutes. Lower heat and add the chopped spinach, stirring and wilting. Add the dill and cream cheese, turn off the heat, and stir until the cream cheese is fully incorporated. Add salt pepper, and lemon zest and set aside. Let this sit for 5 -10 minutes, then mix in the egg yolk. You could do this all ahead and refrigerate overnight.
Step 5
Make the egg wash
Step 6
In a small bowl, whisk one egg with a splash of half and half, and whisk well, set aside.
Step 7
Assemble
Step 8
On a floured parchment paper, gently unfold the puff pastry. Flour the top of it and roll it out just a little, to fit the salmon- you don’t want it too thin, see notes. (Make sure your puff pasty will fit over the top of the salmon+filling with 1 inch around all three sides-otherwise you’ll need two sheets).
Step 9
Season the salmon generously with salt and pepper on both sides. Place the salmon on one side of the puff pastry, leaving an inch of space around it to seal. Brush the salmon with the dijon mustard.
Step 10
Spoon the spinach filling over the salmon. Smooth it out as best you can. Brush the egg wash lightly on all exposed puff pastry, then carefully fold it over the salmon, pressing out any air bubbles, before sealing. Then, press the edges together with the side of your hand. Trim to 1/2 inch. Crimp the edges. Brush the top of the pastry with egg wash, as well as the edges. Cut or crosshatch the top to create a design if you like. ( I used the back of a spoon to create a fish scale pattern, then cut these with a sharp paring knife).
Step 11
Slide it onto a plate or platter ( with the parchment) and refrigerate for 30 minutes.
Step 12
Place a sheet pan in the oven and preheat the oven to 400F
Step 13
( 375F convection). When ready to bake, slide the salmon with the parchment onto the hot sheet pan, and bake in the middle of oven the until beautifully golden, about 30-35 minutes. Turn halfway through if need be.
Step 14
Let stand 5-10 minutes, slice into pieces, and serve.
Step 15
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