SALMON WELLINGTON
Salmon Wellington is an easy but impressive recipe you can prep ahead for entertaining. Salmon wrapped in puff pastry with spinach, then baked until golden, this salmon en croute is to die for!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.
- Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
- Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.
- In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.
- Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.
- Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.
- Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a "glue"), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don't stress over the order of the flaps. As long as it's well sealed and covers the salmon, you're golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.
- Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.
- Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.
Nutrition Facts : ServingSize 1 (of 2), Calories 481 kcal, Carbohydrate 13 g, Protein 41 g, Fat 30 g, SaturatedFat 8 g, Cholesterol 211 mg, Fiber 2 g, Sugar 1 g
PUFF PASTRY-WRAPPED SALMON
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
- Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
- Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
- Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
- Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
- For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
- Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.
SALMON EN CROûTE
This puff pastry wrapped salmon, also know as salmon en croûte, is an incredible meal - easy and fancy! Buttery salmon is topped with creamed spinach and wrapped in a puff pastry crust. It's impressive but not that difficult to make!
Provided by How Sweet Eats
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Heat the butter in a large skillet over medium heat. Add the shallot and garlic with a big pinch of salt and pepper. Cook for 2 to 3 minutes until slightly softened. Stir in the spinach. Cook, stirring often, until the spinach wilts. Once wilted, stir in the cream cheese until melted. Stir in the parmesan cheese and the lemon juice.
- Place the sheet of puff pastry on a baking sheet. I like to lay a bed of creamed spinach right in the center, about the size (or slightly smaller) than the salmon filet. Season the salmon all over with salt and pepper. Place it right on top of the spinach.
- Wrap up the puff pastry, folding in all sides until the salmon is covered. Gently flip it over so the seams are on the bottom. Brush the pastry all over with the egg wash - on the tops and side. Score the pastry a few times on top.
- Bake the pastry for 25 to 30 minutes, until golden and crisp on the outsides. Remove and let cool for 5 to 10 minutes. Slice and serve!
SALMON STUFFED IN PUFF PASTRY
Salmon Is my Favorite so I can go on and on. You'll just have to try it!!!!!!! I've also added canned crab meat to the filling.
Provided by Rita1652
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Roll out pastry slightly and cut each in half.
- Season each salmon with salt, pepper and Old bay seasoning.
- Place one salmon fillet on each pastry.
- Then place 1/4 of the onions, garlic and spinach on top of each salmon.
- Wrap up pastry over salmon twist and seal.
- Bake in a 425 degree pre heated oven for 15 to 20 minutes.
- Heat can soup with curry. Adding water to thin to consistency you like.
- Place soup on bottom of plate then place Puffed pastry with salmon fillets on top.
- Serve with plain Jasmine Rice.
PUFF PASTRY SALMON
An excellent blend of salmon, pesto, spinach and puff pastry. It tastes great and only takes a few minutes to put it all together!
Provided by Danielle Harbold
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
- Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 38.9 g, Cholesterol 54.9 mg, Fat 43.7 g, Fiber 2.3 g, Protein 33.5 g, SaturatedFat 10.9 g, Sodium 528.7 mg, Sugar 0.9 g
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