PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams
SAUCY SALMON WELLINGTON
Make and share this Saucy Salmon Wellington recipe from Food.com.
Provided by Mr. Bill in TN
Categories Weeknight
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 769.7, Fat 50.7, SaturatedFat 20.1, Cholesterol 183.7, Sodium 610.3, Carbohydrate 34.7, Fiber 2, Sugar 2.8, Protein 41.4
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.
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
Categories Fish Bake Salmon Fall Healthy Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Brush with glaze.
- Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes. Meanwhile, boil wine, vinegar and 2 tablespoons shallots in heavy small saucepan until liquid is reduced to 6 tablespoons, about 8 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. Whisk in 2 teaspoons tarragon. Season sauce with salt and pepper.
- Cut pastries into thirds. Place sauce and pastries on 4 plates.
SALMON WELLINGTON WITH WHITE WINE BUTTER SAUCE
I am a fan of puff pastry and I really enjoy stuffing it with all sorts of things and salmon is one of them. I halved this recipe as it is just me and my hubby and believe me, it was plenty, we could only eat one.
Provided by Jo Zimny @EmilyJo
Categories Fish
Number Of Ingredients 9
Steps:
- Preheat your oven to 425'F. Roll out each pastry sheet on a lightly floured surface to a 12 inch square.
- Thaw the puff pastry for about 36 minutes. Cut each in half, forming four 12x6 inch rectangles.
- Place one salmon fillet in the center of each of the rectangles, about 3 inches in from and parallel to one short edge.
- Sprinkle each fillet with sea salt and fresh cracked black pepper and 1 tablespoon of shallots and 1 tablespoon of tarragon.
- Brush edges of each rectangle with the egg glaze. Fold the long sides of pastry, enclosing the fillets. Seal the edges of the pastry. Place them seam side down on baking sheet. Brush with glaze. Do not use tin foil, it will stick.
- Bake the Wellingtons until the dough is golden brown, about 20 minutes. Remove from the oven and let stand for 10 more minutes.
- Meanwhile make the sauce. Boil the wine, vinegar and 2 tbsp. of shallots in a heavy saucepan until the liquid is reduced to 6 tablespoons, about 8 minutes.
- Remove the pan from the heat and add the butter, one piece at a time, whisking until each piece melts before adding the next. Whisk in 2 teaspoons of fresh chopped tarragon. Season with salt and pepper.
- Cut into 3rds. Place sauce over pastry and serve hot.
- Enjoy!
More about "saucy salmon wellington recipes"
SALMON WELLINGTON - SIMPLY HOME COOKED
From simplyhomecooked.com
Ratings 108Calories 395 per servingCategory Main Course
- In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
- Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
- Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
SALMON WELLINGTON | DIJON DILL SAUCE - THIS DELICIOUS …
From thisdelicioushouse.com
Ratings 7Category Main CourseCuisine AmericanTotal Time 1 hr 15 mins
- 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.
SALMON WELLINGTON WITH LEMON CAPER WINE SAUCE …
From
SALMON WELLINGTON - MY FORKING LIFE
From myforkinglife.com
SALMON WELLINGTON - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
MOUTH-WATERING SALMON WELLINGTON RECIPE TO IMPRESS GUESTS
From britishbrewpub.com
NIGEL SLATER’S RECIPES FOR EASY SALMON PIE AND BAKED GOOSEBERRIES
From theguardian.com
THIS ROASTED SALMON RECIPE IS READY IN NO TIME - THE NEW …
From nytimes.com
TUSCAN SALMON RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SALMON WELLINGTON (SALMON WRAPPED IN PUFF PASTRY)
From champagne-tastes.com
SALMON WELLINGTON WITH WHITE WINE CREAM SAUCE - BRADLEY'S FISH
From bradleysfish.com
SALMON WELLINGTON RECIPE - TASTING TABLE
From tastingtable.com
SUPER DELICIOUS SALMON WELLINGTON RECIPE | HOW TO MAKE …
From youtube.com
SALMON WELLINGTON (SALMON EN CROUTE) | WITH SPICE
From withspice.com
SALMON WELLINGTON WITH PUFF PASTRY (SALMON EN CROUTE)
From cookingformysoul.com
SALMON RECIPES ABOUND, BUT I'VE FIGURED OUT A FOOLPROOF FORMULA
From azcentral.com
SALMON WELLINGTON RECIPE (EASY AND ELEGANT) - TBMW - THE BIG …
From thebigmansworld.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
INDIVIDUAL SALMON WELLINGTON RECIPE (+VIDEO) | MASALAHERB.COM
From masalaherb.com
GINGERY MEATBALLS IN TOMATO SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
THE BEST SALMON WELLINGTON RECIPE – WILD FOR SALMON
From wildforsalmon.com
You'll also love