Description

Salmon

Name: Salmon Wellingtons
Prep time: 15 min
Cook time: PT-487795H48M8S
Total time: PT-487795H48M8S
Cuisine: American
Ingredients: Preheat the Oven: Preheat your oven to 400°F (200°C) for a golden, crisp pastry.; Sauté the Spinach: In a skillet, sauté the spinach until wilted, about 2 minutes. Season with salt and pepper, then remove from heat to cool.; Make the Filling: In a bowl, mix the spinach, cream cheese, and chopped dill until smooth and well-combined.; Prepare the Pastry: Roll out the puff pastry on a floured surface and cut into two rectangles large enough to wrap the salmon fillets.; Assemble the Wellingtons: Place a salmon fillet on each pastry rectangle, top with the spinach mixture, and season with salt and pepper. Fold the pastry over the salmon and seal the edges.; Egg Wash: Brush the pastry with a beaten egg for a glossy, golden finish.; Bake: Place on a baking sheet and bake for 20-25 minutes, or until golden and the salmon is fully cooked.; Serve: Allow the Wellingtons to rest for a few minutes, then slice and serve with fresh dill.

Salmon Wellingtons are an elegant and easy-to-make dish featuring perfectly cooked salmon, creamy spinach filling, and flaky puff pastry. These savory parcels are ideal for special occasions, brunch, or a cozy dinner. With a golden, crispy exterior and tender salmon inside, this dish is both impressive and delicious. Serve it with fresh dill for added flavor and elegance!

Ingredients

Preheat the Oven: Preheat your oven to 400°F (200°C) for a golden, crisp pastry.
Sauté the Spinach: In a skillet, sauté the spinach until wilted, about 2 minutes. Season with salt and pepper, then remove from heat to cool.
Make the Filling: In a bowl, mix the spinach, cream cheese, and chopped dill until smooth and well-combined.
Prepare the Pastry: Roll out the puff pastry on a floured surface and cut into two rectangles large enough to wrap the salmon fillets.
Assemble the Wellingtons: Place a salmon fillet on each pastry rectangle, top with the spinach mixture, and season with salt and pepper. Fold the pastry over the salmon and seal the edges.
Egg Wash: Brush the pastry with a beaten egg for a glossy, golden finish.
Bake: Place on a baking sheet and bake for 20-25 minutes, or until golden and the salmon is fully cooked.
Serve: Allow the Wellingtons to rest for a few minutes, then slice and serve with fresh dill.

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) for a golden, crisp pastry.
Sauté the Spinach: In a skillet, sauté the spinach until wilted, about 2 minutes. Season with salt and pepper, then remove from heat to cool.
Make the Filling: In a bowl, mix the spinach, cream cheese, and chopped dill until smooth and well-combined.
Prepare the Pastry: Roll out the puff pastry on a floured surface and cut into two rectangles large enough to wrap the salmon fillets.
Assemble the Wellingtons: Place a salmon fillet on each pastry rectangle, top with the spinach mixture, and season with salt and pepper. Fold the pastry over the salmon and seal the edges.
Egg Wash: Brush the pastry with a beaten egg for a glossy, golden finish.
Bake: Place on a baking sheet and bake for 20-25 minutes, or until golden and the salmon is fully cooked.
Serve: Allow the Wellingtons to rest for a few minutes, then slice and serve with fresh dill.

Notes

Variations: Add sautéed mushrooms, use goat cheese instead of cream cheese, or add different herbs like thyme or tarragon for variety.
Vegetarian Option: Substitute the salmon with another fish or a hearty vegetable for a vegetarian-friendly version.