Salmon Wellington With Red Pepper Sauce Recipes

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!

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
• Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.
• Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

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.