Salmon Wellington

Salmon Wellington

Salmon Wellington is a sumptuous twist on the classic Beef Wellington, showcasing flaky pastry wrapped around tender, flavorful salmon fillet.

This dish brings together the rich flavors of salmon with a savory filling that typically includes spinach, cream cheese, and aromatic herbs. The result is a stunning centerpiece for any special occasion, holiday dinner, or weekend gathering.

The origins of Wellington can be traced back to the early 19th century, attributed to the Duke of Wellington after his victory at the Battle of Waterloo. While the traditional version features beef, the seafood variation has gained popularity for its unique taste and elegance.

Salmon Wellington not only impresses the eye but also provides a delightful blend of textures—the crispy pastry contrasts beautifully with the succulent salmon and creamy filling.

In this recipe, we will guide you through making a delicious Salmon Wellington from scratch, allowing you to impress your guests with a gourmet dish that’s surprisingly simple to prepare.

Ingredients

For the Salmon Wellington:

• Salmon fillet – 1 pound (450g), skinless and boneless
• Puff pastry – 1 sheet (about 17 oz / 485g), thawed if frozen
• Fresh spinach – 4 cups (about 120g), chopped
• Cream cheese – 4 ounces (about 115g), softened
• Dijon mustard – 2 tablespoons
• Fresh dill – 1 tablespoon, chopped (or 1 teaspoon dried)
• Lemon zest – from 1 lemon
• Garlic – 2 cloves, minced
• Salt – 1/2 teaspoon (or to taste)
• Black pepper – 1/4 teaspoon (or to taste)
• Egg yolk – 1, beaten (for egg wash)
• Sesame seeds – for garnish (optional)

For Serving:

• Lemon wedges – for garnish
• Fresh dill or parsley – for garnish (optional)

How to Make Salmon Wellington

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Step 2: Prepare the Filling

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine the softened cream cheese, Dijon mustard, fresh dill, lemon zest, salt, and pepper. Add the cooked spinach and mix until well combined.

Step 3: Prepare the Salmon

Pat the salmon fillet dry with paper towels and season with salt and pepper on both sides.

Place the salmon on a clean surface or cutting board. Spread the spinach-cream cheese mixture evenly over the top of the salmon.

Step 4: Wrap the Salmon in Puff Pastry

On a floured surface, roll out the puff pastry sheet into a rectangle large enough to completely encase the salmon (approximately 12×16 inches).

Place the salmon in the center of the pastry, with the spinach mixture facing up.

Fold the pastry over the salmon, starting with the longer edges, then the shorter edges, to create a sealed package. Trim any excess pastry if necessary, and pinch the seams to seal tightly.

Place the wrapped salmon seam-side down on the prepared baking sheet.

Step 5: Brush and Bake

Brush the top of the pastry with the beaten egg yolk to give it a golden color when baked. Sprinkle sesame seeds on top for added texture and flavor if desired.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.

Step 6: Serve

Remove the Salmon Wellington from the oven and let it rest for about 5 minutes before slicing.

Serve warm with lemon wedges and garnish with fresh dill or parsley.

Chef’s Note

For the best results, use high-quality, fresh salmon for this dish. The combination of cream cheese and spinach can be substituted with other ingredients like feta cheese or sautéed mushrooms for different flavor profiles. Feel free to experiment with herbs and spices to match your taste.

If you want to prepare this dish in advance, you can assemble the Salmon Wellington up to the point of baking and refrigerate it for a few hours. Just be aware that you may need to add a few extra minutes to the baking time if it goes into the oven chilled.

For a complete meal, serve the Salmon Wellington with a side of roasted vegetables or a fresh salad. It pairs wonderfully with a crisp white wine or a light-bodied red.

Storage Tip: Leftover Salmon Wellington can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through.

Nutritional Information (per serving, based on 6 servings)          

• Calories: 450
• Protein: 25g
• Carbohydrates: 30g
• Fat: 30g
• Saturated Fat: 11g
• Fiber: 2g
• Sugar: 1g
• Cholesterol: 110mg
• Sodium: 600mg

Salmon is an excellent source of high-quality protein and omega-3 fatty acids, contributing to heart health and overall wellness. Paired with the nutritious spinach and the delightful pastry, Salmon Wellington makes for a balanced and indulgent meal.

Conclusion

Salmon Wellington is a show-stopping dish that beautifully blends the flavors of salmon, creamy spinach, and buttery pastry. Perfect for any celebration, this recipe will elevate your dining experience and impress your guests.

With its elegant presentation and delicious taste, Salmon Wellington is sure to become a favorite in your culinary repertoire. Enjoy this delightful dish as a testament to the wonderful world of seafood and gourmet cooking!

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