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Salmon Wellington

Seasoned salmon with cheesy sauteed spinach wrapped in puff pastry and baked to crunchy golden goodness.

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  • ▢4 7 oz salmon fillets

  • ▢salt and pepper to taste

  • ▢2 tbsp butter

  • ▢2 garlic cloves minced

  • ▢1 shallot chopped

  • ▢1/4 cup white wine

  • ▢3 oz cream cheese

  • ▢5 oz fresh baby spinach

  • ▢2 tbsp plain bread crumbs

  • ▢1/4 cup shredded parmesan cheese

  • ▢1 1 lb. package puff pastry

  • ▢1 egg for egg wash


  • Season the salmon with salt and pepper to taste.

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

  • 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.

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

  • 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.

  • 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.

  • 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).

  • 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.

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

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

  • Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

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