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Salmon Wellington

Move over, Beef Wellington. There's a new gal in town! Salmon topped with a creamy mushroom and spinach mix wrapped in buttery puff pastry!
Servings 4 people
Author Olivia

Ingredients

  • 1.25 lbs Boneless Skinless Salmon
  • 1 1/2 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)
  • 1/4 cup Mascarpone Cheese
  • 1 tsp Chopped Dill
  • 1 tbsp Lemon Juice
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1 Sheet of Puff Pastry (thawed)
  • 1 Egg
  • 2 tbsp Water

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 the mixture until everything is combined and transfer it to a bowl.
  • 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.
  • Place the thawed puff pastry onto a sheet of parchment paper. Use a rolling pin to roll the puff pastry to 1/8th inch thick and flatten the seams.
  • Season both sides of the salmon filet with salt and pepper. Place the salmon in the center of the puff pastry. Spread the mushroom and spinach into an even layer on top of the salmon.
  • Use a knife to cut the off the corners of the puff pastry. Begin making slits (1 inch thick and angled 45˚ downwards) on both sides of the puff pastry. Fold up the top edge of the puff pastry over the salmon. Begin folding the strips over the salmon, alternating between the left and right strips. Before folding over the last strip on both sides, fold up the bottom edge and then fold over the remaining left and right strips.
  • Use the parchment paper to transfer the salmon to a sheet tray. If your puff pastry has gotten too soft and sticky, place the salmon into the freezer for 10 minutes.
  • In the meantime, in a small bowl, mix together the egg and water 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!