Who Is She?
Beef Wellington? We don’t know her. There’s a new gal in town, and she is the almighty Salmon Wellington!!! As you may know, I’m not the biggest meat-eater, so this Salmon Wellington is right up my alley! I also figured that this would be a great recipe to post for the holidays because she is a showstopper! Set this baby down onto your dinner table, and you’ll have people oohing and ahhing for sure.
Where the Magic Begins
To assemble the Salmon Wellington, we’ll start with the creamy spinach and mushroom mixture. Heat a pan over medium high heat. Melt the unsalted butter so that it coats the bottom of the pan. Once the butter has melted, add in the shallots and cook until translucent. Then add in the garlic and continue cooking until fragrant.
Add in the cremini mushrooms and cook until the pan is dry and the mushrooms are no longer releasing water. Then stir in the spinach. Mix until everything is combined. Add in the mascarpone, dill, lemon juice, kosher salt, and black pepper to the bowl. Mix with a rubber spatula until combined. Set the mixture aside to cool.
Lightly flour a sheet of parchment paper. Add the puff pastry on top and roll it out into a rectangle about 12.5 inches long and 9.5 inches wide. My salmon filet was about 9 inches long and 4 inches wide, so this is the perfect size for the puff pastry to fold over the salmon. If you can’t find a whole salmon filet that size, you can definitely use separate salmon filets. I like to overlap the thinner edges of the filets to combine it into one so that it all cooked evenly.
Spread the spinach and mushroom mixture into the center of the puff pastry, keeping it about the same size and shape as the salmon. Add the salmon on top of the spinach and mushroom mix. Fold in the sides of the puff pastry, wrapping up the salmon completely. Flip it over so that the seam side is down.
Use a knife to score lines, spaced 1 inch apart, all the way down the puff pastry. Then score lines down the pastry in the opposite direction, crossing over the initial scoring. Lift the parchment paper with the salmon onto a baking sheet. During this process, the puff pastry dough may have softened and gotten sticky. If so, lift the edges of the parchment paper to transfer the wrapped salmon to a sheet tray. Place it in the freezer for about 10 minutes to get the pastry dough nice and cold again.
Once the dough has chilled, brush the surface of it with an egg wash then place the salmon in the oven to bake. When you’re done, you’ll have a moist salmon filet topped with a creamy mushroom and spinach mix all wrapped in a golden brown, flaky crust! It is truly divine!! This is one of those dishes that even impress myself, and immediately after making it, I made a mental note to make it for Christmas.
Step Outside of the Box
So, if you’re looking to impress, make this Salmon Wellington! My family, including myself, really love it, and it is definitely something different and outside of the box. I’m making it again for this upcoming Christmas, and I cannot wait to see my extended family’s reactions when I whip it out! Well, actually, some of them read my blog posts, so they may already know what’s coming. But despite that, I’m super excited to make this Salmon Wellington again, and I hope you make it as well! Happy holidays to you all, and I hope you have a great time with your friends and family! I’ll be back next week with a new recipe, so I’ll see you then!
Salmon Wellington
Ingredients
- 20 oz Boneless Skinless Center Cut Salmon Filet (about 9×4 inches)
- 1 ½ tbsp Unsalted Butter
- 1 Small Shallot (finely chopped)
- 3 Garlic Cloves (minced)
- 4 oz Cremini Mushrooms (finely chopped)
- 6 oz Frozen Chopped Spinach (thawed and excess water squeezed out)
- ⅓ cup Mascarpone Cheese
- 1 tsp Chopped Dill
- 1 tbsp Lemon Juice
- ¼ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- 1 Sheet of Puff Pastry (thawed)
- 1 Egg
- 2 tbsp Milk
Instructions
- Preheat your oven to 400˚F.
- Heat a pan over medium high heat. Melt the unsalted butter so that it coats the bottom of the pan. Once the butter has melted, add in the shallots and cook until translucent. Then add in the garlic and continue cooking until fragrant.
- Add in the cremini mushrooms and cook until the pan is dry and the mushrooms are no longer releasing water. Then stir in the spinach. Mix until everything is combined. Add in the mascarpone, dill, lemon juice, kosher salt, and black pepper to the bowl. Mix with a rubber spatula until combined. Set the mixture aside to cool.
- Lightly flour a sheet of parchment paper. Add the puff pastry on top and roll it out into a rectangle about 12.5 inches long and 9.5 inches wide.
- Spread the spinach and mushroom mixture into the center of the puff pastry, keeping it about the same size and shape as the salmon. Add the salmon on top of the spinach and mushroom mix. Fold in the sides of the puff pastry, wrapping up the salmon completely. Flip it over so that the seam side is down.
- Use a knife to score lines, spaced 1 inch apart, all the way down the puff pastry. Then score lines down the pastry in the opposite direction, crossing over the initial scoring. Lift the parchment paper with the salmon onto a baking sheet. If your puff pastry has gotten too soft and sticky, place the salmon into the freezer for 10 minutes.
- In the meantime, mix together the egg and milk to create an egg wash. When the salmon has finished chilling remove it from the freezer and use a pastry brush to coat the puff pastry with the egg wash. Place the tray into the oven for about 25-30 minutes. The salmon should reach an internal temperature of 135˚F and the puff pastry should be golden brown and flaky.
- When the salmon has fully cooked, remove it from the oven and allow it to stand for 10 minutes before slicing. Enjoy!
