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Salmon Wellingtons

Salmon Wellingtons
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Salmon Wellingtons combine flaky, tender salmon fillets wrapped in golden, buttery puff pastry with a savory spinach and herb filling. This elegant yet simple recipe features layers of fresh salmon, aromatic shallots, garlic, fresh herbs, and Dijon mustard, baked to perfection for a deliciously impressive dish perfect for special occasions or weeknight dinners.

Ingredients

Scale

Salmon and Filling

  • 4 skinless, boneless fresh salmon fillets (about 6 oz each)
  • 2 cups fresh spinach or Swiss chard, washed and chopped
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil or butter
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh herbs (dill, parsley, tarragon), finely chopped
  • Salt and freshly ground black pepper, to taste

Assembly

  • 1 package (about 1 sheet) store-bought puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Spinach Filling: Gently sauté shallots and garlic in olive oil or butter over medium heat until fragrant and soft, about 3-4 minutes. Add the fresh spinach and cook until wilted. Season lightly with salt and pepper. Remove from heat and let cool completely to avoid moisture.
  2. Season and Sear the Salmon: Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, and half of the fresh herbs. Heat a pan over medium-high heat and quickly sear the salmon for about 1-2 minutes per side to lock in juices and form a light crust. Remove and let cool slightly.
  3. Assemble the Wellingtons: Roll out the puff pastry on a lightly floured surface. Cut into 4 equal portions if not pre-cut. Spread a thin layer of Dijon mustard on top of each salmon fillet. Top each with a generous spoonful of the cooled spinach mixture. Place the salmon on the pastry and fold the edges over, sealing tightly to enclose the filling and fish completely. Trim any excess pastry if needed.
  4. Chill Before Baking: Place the wrapped salmon parcels on a baking sheet lined with parchment paper. Brush each with beaten egg wash to create a golden crust. Chill the assembled Wellingtons in the refrigerator for 15–20 minutes. This step helps the pastry hold shape and bake more evenly.
  5. Bake to Perfection: Preheat the oven to 400°F (200°C). Bake the salmon Wellingtons for 20–25 minutes or until the puff pastry is golden brown and puffed, and the salmon reaches an internal temperature of 125°F (52°C) for a moist, tender center.

Notes

  • Dry the salmon thoroughly before searing to prevent soggy pastry.
  • Use just enough spinach filling to avoid sogginess and maintain balance.
  • Keep the puff pastry cold while working with it for best puff and texture.
  • Use good quality store-bought puff pastry for a flaky, buttery crust.
  • Check salmon temperature with a meat thermometer to prevent overcooking.
  • Optional: Add cream cheese or goat cheese to the spinach filling for richness.
  • Try substituting spinach with kale or arugula for a different flavor profile.
  • For gluten-free version, use gluten-free puff pastry.

Nutrition

Keywords: Salmon Wellington, puff pastry salmon, baked salmon recipe, seafood Wellington, elegant salmon dish, healthy salmon dinner, gluten-free salmon Wellington

Find it online: https://recipesemilly.com/salmon-wellingtons/