Salmon En Croute Recipe (Wellington)
- cook TIME 40 mins
- prep TIME 15 mins
- total TIME 55 mins
Ingredients (14)
- 17 oz boneless salmon
- 9 oz puff pastry dough
- 6 oz cremini mushrooms sliced
- 6 oz spinach
- 2 tbsp all-purpose flour
- 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp garlic chopped
- 1/4 tsp shallots chopped
- 1/2 tbsp fresh dill
- 1/2 egg yolk
INSTRUCTIONS
Season 17 oz salmon with 1/8 tsp of salt, 1/4 tsp ground pepper, 1 tsp lemon juice, and 1 tsp lemon zest.
Boil 6 oz spinach in a small pot. Squeeze water out of spinach and chop them roughly.
Once the spinach is done, in a nonstick skillet, stir fry 6 oz mushrooms, 1 tsp garlic, 1/4 tsp shallots with 1/2 tbsp olive oil, and 1/8 tsp of salt over medium heat until softened. Transfer the vegetables to a bowl.
Dust your work surface with 2 tbsp flour, unwrap 9 oz puff pastry dough, and roll it out slightly with a rolling pin. Then transfer the dough to a parchment-lined baking sheet.
Place the spinach on half of the dough, top with salmon, 1/2 tbsp dill, and stir-fried mushrooms.
Bring up the other half of the pastry dough and fold over the salmon filling. Trim the edges and press with your finger to seal. Brush the egg wash over the surface.
Bake at 350 ℉ for 20 minutes. Then transfer the dish to the lowest rack in the oven and bake for another 10 minutes. To get a golden brown crust, we bake for another 2 minutes at 475 ℉.
Remove the salmon from the oven. Serve.