Saucy Salmon Wellington Recipes

SALMON WELLINGTON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
• Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
• Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

SALMON WELLINGTON WITH DIJON DILL WHIPPED CREAM

Steps:

• In a large skillet over medium heat, add the butter and oil. When butter is melted, add the onions and salt. Saute until the onions are soft and translucent and begin to caramelize, about 15 minutes. Increase the heat and add the white wine and dijon mustard. Bring to a simmer and let the liquid cook off. Turn off heat and stir in chopped dill. Let cool completely.
• While the onions are cooling, preheat oven to 350 degrees. Line a large baking sheet with parchment paper, set aside.
• On a well floured piece of parchment paper, unfold one pastry sheet and brush one edge with egg wash. Overlap the other sheet by two inches. Use a rolling pin to flatten the pastry until it is large enough to wrap the salmon. Use a slotted spoon to spoon out the onion mixture down the center of the pastry. Place the salmon on top of the onion mixture. Fold the pastry over the salmon and egg wash and press the edges to seal the salmon in the pastry. Place the salmon seam down on the prepared sheet pan. Brush with egg wash. Bake for 35-45 minutes, or until the puff pastry is golden brown and puffed. Remove from oven and let sit for 10-15 minutes before cutting.
• While the salmon is baking, prepare the cream sauce. In a very cold (preferably metal) bowl, whisk the cream until peaks begin to form. Add in the mustard, dill, and salt and continue to whisk until stiff peaks form. Refrigerate until ready to use and serve alongside the salmon.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
• Add the spinach, salt, and pepper, cooking until spinach is wilted.
• Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
• On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
• Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
• Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
• Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
• Brush the top again with the egg wash.
• Bake for 20-25 minutes, until pastry is golden brown.
• Slice, then serve!
• Enjoy!

SAUCY SALMON WELLINGTON

Steps:

• Make mushroom onion filling: Melt butter or margarine in skillet and saute onion until lightly browned.
• Add mushrooms and cook, stirring, until most of the liquid has evaporated.
• Season to taste.
• Remove to bowl and chill.
• *Fillingmay be refrigerated up to 2 days or may be frozen.
• Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide.
• Cut into 4 rectangles.
• Repeat with remaining dough.
• Place salmon fillets on a greased baking sheet.
• Tuck the thinner parts of fillet underneath, making them all the same thickness.
• Divide mushroom onion filling among the fillets and spread evenly on top.
• Cover each with a rectangle of pastry.
• Tuck 1/2 inch of pastry under fillets; trim off excess dough.
• Do not cover the entire bottom with pastry or it will become soggy.
• Brush top and sides with egg yolk glaze, being careful not to let glaze drip.
• Re-roll scraps of pastry and cut out small decorations.
• Place on Wellingtons and glaze the entire pastry again.
• *Maybe refrigerated up to 8 hours.
• Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan.
• Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons.
• Slowly whisk in the cream.
• Simmer, stirring occasionally, until sauce thickens to desired consistency.
• This will take a little time, but as the water evaporates from the cream, it will thicken.
• Season to taste with salt and pepper.
• Stir in chives or parsley.
• Reheat before serving.
• If sauce becomes too thick, thin down with additional wine or cream.
• Serve hot.
• Before serving, bring Wellingtons to room temperature for 1 hour.
• Preheat oven to 425F.
• Bake Wellingtons for 20-25 minutes or until the pastry is golden.
• At this time, if the fillets are 3/4 inch thick, they will be moist and flaky.
• Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.
• The Fine Art of Cooking involves personal choice.
• Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
• As with any recipe, you may find your personal intervention will be necessary.
• Bon Appetit!

SALMON WELLINGTON

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in the olive oil in a large skillet over medium-high heat. Add the leek and tarragon and cook until the leek is wilted, about 5 minutes. Add the wine and bring to a boil. Let the liquid cook off, season with salt and pepper, remove from the heat, and set aside to cool.
• Roll the pastry out on a floured surface until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry and place the salmon on top of the leeks. Beat the egg lightly with 1 teaspoon water. Brush the edges of the pastry and fold the dough over the salmon; press the edges well to seal. Place the salmon, seam side down, on a baking sheet. Brush all over with the egg wash and bake until the pastry is puffed and golden brown, about 30 to 40 minutes.
• Serve with the Pan Seared Beets and Beet Greens
• Remove the beet greens, wash them well, and set aside.
• Peel the beets and cut them into medium sized chunks. Put half of the oil into a large skillet and place it over high heat until hot, about 1 minute. Add the beets and cook for 5 minutes, shaking the skillet often. Reduce the heat to low, add the sugar, season with salt and pepper, and cover. Cook until tender, about 10 minutes; set aside and keep warm. Heat the remaining oil in the skillet over high heat for 1 minute. Add the beet greens all at once and season with salt and pepper. Cook just until the greens have wilted, about 2 minutes. Serve the beets and beet greens together.

SALMON WELLINGTON

Steps:

• Equipment:
• A steaming rack
• 4-inch circle or biscuit cutter
• 3-inch circle or biscuit cutter
• Season salmon fillets with salt and pepper. Place a steaming rack in a saucepan or pot and fill with a couple of inches of water. Cover and let salmon steam until the fish flakes. Then set aside to cool.
• Begin the lobster bisque sauce. Melt the butter over medium heat in a saucepan, add the shallot saute and saute until translucent. Whisk in the flour to make a roux. Add the brandy and gradually whisk in the stock. Let reduce by half. Whisk in heavy cream and remove from heat.
• While the lobster bisque sauce is reducing, make the vol-au-vent.
• Preheat oven to 375 degrees F.
• Roll out puff pastry dough, and using a 4-inch circle or biscuit cutter, cut out 8 dough rounds. Place 4 of the dough rounds on a lightly greased baking sheet. Using a 3 inch circle or biscuit cutter, cut a concentric circle in the middle of the remaining 4 inch dough rounds to create a half-inch wide circle of dough. These half-inch wide circles of dough are to be used without the 3- inch pieces from the center. Place 1 of these half-inch wide circles of dough on top of each of the rounds already on the baking sheet, matching up the edges. Brush egg wash over the surface of each of the paired dough circles and rounds. Then use a fork to prick through the dough around the perimeter (that is, through each dough circle and into the accompanying round beneath it). Place in the oven and bake until golden brown, about 6 to 8 minutes. The center of each will rise. Remove pastry shells from oven and allow to cool slightly.
• Flake the now cooled salmon into chunks and fold sauce into the salmon. (Do not feel compelled to use all of the sauce. The filling should not be too liquid.) Spoon some into each of the pastry shells. Sprinkle with fresh dill and top with 1/4 teaspoon caviar.

SALMON WELLINGTON

Steps:

• Preheat oven to 350 degrees F. Clean and stem the spinach. Heat the olive oil in a skillet. Saute the garlic for a few minutes before adding the spinach, salt and pepper. Cook the spinach only until wilted. Set aside.
• Prepare hollandaise sauce according to package directions, keep warm.
• Take sheet of puff pastry, and roll out to flatten and seal seams. Cut into four squares. Place 1/4 spinach in the center of one pastry square. Place a salmon fillet, better side down on the spinach. Wrap the pastry by bringing the opposite corners of pastry into the center, until salmon and spinach are covered. Brush lightly with egg wash. Repeat with remaining ingredients.
• Turn the Wellingtons over, so that the flat, smooth side is the top. Brush top with egg wash. Place on a baking tray lined with the parchment paper or sprayed with cooking spray and bake 15 to 18 minutes or until pastry has turned golden brown.
• Serve with hollandaise sauce.

SALMON WELLINGTONS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the garlic, shallots and mushrooms in a food processor and pulse to chop finely.
• Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the white wine; reduce over high heat until the mixture is dry. Off the heat, stir in creme fraiche, Dijon and salt and pepper to taste. Set aside to cool slightly.
• Sprinkle the salmon fillets with salt and pepper on both sides. Set aside.
• On a lightly floured work surface, roll 1 sheet of the puff pastry into a 12-by-8-inch rectangle, and then cut into quarters. Place a small stack of spinach leaves on the short side of two of the quarters. Top with a salmon fillet and about 2 tablespoons of the mushroom mixture. Brush the pastry edges lightly with egg wash, top with the remaining quarters and crimp the edges. Place the packages on the prepared baking sheet. Repeat with remaining puff pastry sheets and ingredients.
• Brush the tops of the Wellingtons with egg wash, and cut vents with the tip of a sharp knife.
• Bake until puffed and golden, about 15 minutes. Let rest for 5 minutes. Serve with Dill-and-Caper Creme Fraiche Sauce.
• In a small bowl, whisk to combine the creme fraiche, cream, dill, capers and some salt and pepper.

SALMON WELLINGTON WITH RED PEPPER SAUCE

Steps:

• Preheat oven to 350 degrees F. Clean and stem the spinach. Heat the olive oil in a skillet. Saute the garlic for a few minutes before adding the spinach, salt and pepper. Cook the spinach only until wilted. Set aside.
• Take 5 by 5-inch sheet of puff pastry. Place spinach in the center of the pastry. Place a salmon fillet, better side down on the spinach. Wrap the pastry by bringing the opposite corners of pastry into the center, until salmon and spinach are covered. Brush lightly with egg wash.
• Turn the Wellingtons over, so that the flat, smooth side is the top. Brush top with egg wash. Place on a baking tray lined with the parchment paper and bake 15 to 18 minutes or until pastry has turned golden brown. Serve with Red Pepper Sauce, recipe follows
• Red Pepper Sauce: To roast peppers, place whole, uncut peppers over an open flame until the skin begins to blister and turn black, turning to get all sides. Take roasted peppers off flame, and put immediately into a brown paper bag to steam them. Let them remain in bag for approximately 10 minutes, then remove from bag. The blackened skin should peel right off the peppers.
• Saute the first 5 ingredients until peppers are soft. Take off the heat and add the heavy cream, then stir gently to warm. Put mixture into blender or food processor and puree. Strain through a china cap and set aside.
• Roux: Combine 1 stick of butter with 1 cup of flour in a saucepan, and cook over heat until mixture combines and turns a golden brown. Add roux to red pepper mixture a teaspoon at a time to thicken, being careful not to add too much.

NEXT LEVEL SALMON EN CROûTE

Steps:

• The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).
• When you're ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.
• Line a baking tray with parchment. Roll out half of the pastry on a lightly floured surface so it's 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.
• Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.
• To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.