Spinach Salmon Wellington 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 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.

Steps:

• Heat oven to 400 degrees.
• Saute onion in olive oil until clear.
• Add spinach and seasoning and fold in the crabmeat.
• Simmer for 5 to 10 minutes.
• On lightly floured board, roll puff pastry dough to twice the width of salmon fillet.
• Spread half of stuffing mix on bottom; place salmon on top and then top with remaining stuffing, then roll.
• Place seam side down and fork edges to seal.
• Brush with egg wash.
• Bake 20 to 25 minutes.
• Garnish with lemon zest.

Steps:

• Season the salmon with salt and pepper to taste.
• 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.
• Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
• Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
• Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
• Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
• Line a baking sheet with parchment paper and place the salmon wellington seam side down.
• Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
• Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.