Description
Salmon Wellington is an elegant and flavorful twist on the classic Beef Wellington. This dish features a whole fillet of fresh salmon, which is coated with a flavorful mixture of herbs, spinach, or a rich creamy filling such as dill and cream cheese. The salmon is then wrapped in a layer of puff pastry, which is golden and flaky when baked, creating a beautiful contrast with the tender, moist fish inside. Some versions of Salmon Wellington may include a layer of mushroom duxelles (finely chopped mushrooms cooked with shallots, herbs, and butter) or a thin layer of prosciutto to add extra flavor and moisture. After baking, the puff pastry becomes crisp and golden, enveloping the delicate fish in a buttery, flaky shell. The dish is often served with a drizzle of beurre blanc sauce or a tangy lemon-dill sauce, making it a sophisticated entrée perfect for special occasions like holidays, dinner parties, or celebrations.
Ingredients
- 4 salmon fillets (6 ounces each): The heart of this dish, providing rich flavor and tender texture.
- 1 sheet of puff pastry (about 10x10 inches): This creates a beautiful, golden, flaky crust.
- 1 tablespoon olive oil: Used for sautéing the spinach and other filling ingredients.
- 1 cup fresh spinach, chopped: Adds color and flavor to the filling.
- 2 tablespoons cream cheese, softened: Gives the filling a creamy, rich texture.
- 1 tablespoon Dijon mustard: Adds a tangy kick to the filling and complements the richness of the salmon.
- 1 tablespoon fresh dill, chopped: A classic herb that pairs wonderfully with salmon.
- 1 tablespoon fresh parsley, chopped: Adds freshness and a pop of color.
- 1 tablespoon lemon zest: Brightens up the dish with citrusy notes.
- Salt and pepper, to taste: For seasoning the filling and the salmon.
- 1 egg (for egg wash): This helps the pastry brown beautifully.
- 1 tablespoon water (for egg wash): To thin out the egg for brushing onto the pastry.
- Optional: A small amount of grated Parmesan cheese for extra flavor in the filling.
Instructions
STEP 1: PREPARE THE FILLING
Start by preparing the spinach filling. In a large pan, heat the olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt and pepper. Once the spinach has wilted, transfer it to a bowl to cool slightly.
Once the spinach has cooled, mix it with the softened cream cheese, Dijon mustard, fresh dill, parsley, lemon zest, and grated Parmesan (if using). Stir everything together until well combined. This creamy spinach mixture will serve as the flavorful base that pairs perfectly with the salmon.
STEP 2: SEASON THE SALMON
While the filling is cooling, it’s time to season the salmon fillets. Lay the fillets on a clean cutting board and season both sides with salt and pepper. If desired, you can add a small squeeze of fresh lemon juice on top of each fillet to enhance the flavor of the fish.
STEP 3: ASSEMBLE THE SALMON WELLINGTON
Lay the puff pastry sheet on a lightly floured surface. Roll it out to about 12×12 inches to ensure it’s large enough to wrap around the salmon fillets completely. Cut the sheet into four squares or rectangles, depending on the size of your salmon fillets.
In the center of each pastry square, place a spoonful of the spinach and cream cheese mixture. Spread it evenly to form a bed for the salmon. Next, place a seasoned salmon fillet on top of the spinach mixture.
Carefully fold the edges of the pastry over the salmon, bringing the sides together to completely seal the fish inside the pastry. You can trim any excess pastry and press the edges to seal the parcel tightly. Be sure to tuck the ends of the pastry under to create a neat, secure package.
STEP 4: PREPARE THE EGG WASH
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash generously over the top of the pastry to give it a golden, glossy finish when baked.
STEP 5: BAKE THE SALMON WELLINGTON
Preheat your oven to 400°F (200°C). Place the salmon wellingtons on a baking sheet lined with parchment paper or a silicone baking mat. Bake the parcels in the preheated oven for about 25-30 minutes, or until the puff pastry is golden brown and crispy. The salmon should be cooked through, but still moist and flaky. If you’re unsure, you can use a meat thermometer to check the internal temperature, which should reach 145°F (63°C) for fully cooked salmon.
STEP 6: REST AND SERVE
Once the salmon wellingtons are golden brown, remove them from the oven and let them rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring the salmon stays moist and tender.
Serve the wellingtons warm, garnished with fresh herbs or a drizzle of extra Dijon mustard if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 400 kcal
- Fat: 25g
- Carbohydrates: 20g
- Protein: 25g