Classic Salmon Wellington (Print Format)
Salmon wrapped in crispy puff pastry with a creamy spinach center. Looks fancy, but it's surprisingly simple to prepare.
# Ingredients:
→ Main Ingredients
01 -
1 beaten egg
02 -
1 sheet of frozen puff pastry, chilled in the fridge
03 -
4 salmon fillets (6 oz each), skinless
→ For the Spinach Filling
04 -
4 cups of baby spinach (around 4 oz)
05 -
1/4 teaspoon black pepper
06 -
1/2 teaspoon salt
07 -
1/4 cup grated parmesan cheese
08 -
2 garlic cloves, finely chopped
09 -
2 tablespoons of butter (unsalted)
10 -
2/3 cup cream cheese, softened
11 -
1 yellow onion, chopped into small bits
12 -
1/4 cup breadcrumbs (dried)
# Steps:
01 -
Over medium heat, melt the butter in a large pan and cook the onion until it's soft and clear. Toss in the spinach and stir until it’s slightly wilted. Sprinkle the garlic in and cook for a quick 30 seconds. Add some black pepper for flavor.
02 -
Stir the cream cheese into the spinach mixture until it melts. Add breadcrumbs and parmesan. Mix everything well, then take it off the stove.
03 -
Lightly season the salmon fillets with salt and pepper. Roll out the puff pastry and slice it into sections big enough to wrap each piece of salmon with a couple of inches of extra pastry around the edges.
04 -
Lay a piece of salmon in the middle of a puff pastry piece. Scoop some spinach mixture on top of the fish. Brush the edges of the pastry with beaten egg, then fold and seal the salmon fully inside.
05 -
Flip the wrapped salmon so the seams face down on a baking sheet lined with parchment paper. Use a sharp knife to score shallow crosshatch patterns on the tops.
06 -
Place in an oven heated to 200°C (390°F) and bake for about 30 minutes, or until the pastry looks golden and crisp.
# Tips:
01 -
Freeze ahead for 3 months if needed
02 -
Stays good in the fridge for 3 days
03 -
Use an oven to reheat so the pastry stays flaky