Salmon Wellington is the seafood version of Beef Wellington, and it is delicious! Whereas Beef Wellington is filet mignon covered in a mushroom duxelles and then wrapped in puff pastry, this versions is tender salmon filets covered in a creamed spinach mixture and wrapped in puff pastry. With hints of lemon and dill, this combination is amazing. This can stand alone as a meal unto itself, with the vegetable, fish and bread all in the same dish, but it could easily be served with a side salad.
TIPS: This recipe makes individual portions of the Wellington, but for a party you could make a large one and slice it for individual appetizer sized portions. It is important to make sure all pastry seams are sealed and there are no holes to be sure liquid does not seep out and make the puff pastry soggy while baking.
Salmon Wellington
Ingredients
Salmon and Puff Pastry Ingredients
- 2 6-oz boneless, skinless salmon filets (about 1 to 1 1/2 inch thick)
- 1 Tbsp dijon mustard
- salt and pepper
- 1 sheet frozen puff pastry dough (thawed but cold)
- 1 egg beaten with 1 Tbsp water for egg wash
Spinach Filling Ingredients
- 2 Tbsp butter
- 1 Tbsp lemon juice
- 1/4 C minced shallots
- 1 large clove minced garlic
- 8 oz fresh baby spinach chopped OR 8-10 oz frozen chopped spinach thawed and squeezed dry
- 2-3 oz cream cheese
- 1/4 C shredded or grated parmesan
- 1/2 tsp dill
- 1 tsp kosher salt
- 1 tsp pepper
Instructions
Spinach Filling:
- In a small skillet, melt the butter over medium heat. Add the shallots and cook for about 2 minutes, then add garlic and lemon juice and cook about a minute until garlic and shallots have softened and garlic is fragrant. Add in the spinach and cook until soft. Lower the heat and stir in the cream cheese, parmesan, dill, salt and pepper until cheeses are melted and it is evenly combined. Taste to see if its needs more salt as spinach can be bland. Remove from heat and let cool.
Salmon Wellington:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Brush both sides of the salmon filets with dijon mustard. Salt and pepper the salmon.
- Flour your surface and lay out your puff pastry. Cut it evenly in two. Roll out the puff pastry into a rectangle until it is a size large enough to wrap your salmon: big enough to have an inch folded over at the short end of the filet, and the lengthwise sides are wide enough to fold over and overlap (wrap)the entire fish so it is completely covered.
- Spoon half of the spinach mixture on the middle of one of the puff pastries in a narrow rectangle the same shape as your salmon filet. Place a salmon filet on top of the spinach mixture, dijon side against the spinach. Fold up the puff pastry over the short ends of the salmon. Then, fold up one long side of the puff pastry to cover half the width of the salmon. Egg wash the long edge of this piece of puff pastry and fold over the other side to overlap and press to make sure all seams are adhered. Check for holes and be sure to press them closed so there is no leakage. Repeat with other salmon filet.
- Turn salmon over so seam is underneath and place on parchment paper on baking sheet. Brush all the puff pastry with egg wash and cut 3-4 thin slices in the top of the puff pastry for air ventilation.
- Bake at 400 degrees until the puff pastry is browned but the salmon is not overcooked (about 130 degrees with thermometer) about 20 minutes. Remove from oven and let rest 5 minutes.
- Enjoy!