Salmon Wellingtons Recipes

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SALMON WELLINGTON



Salmon Wellington image

Salmon Wellington or Salmon en Croute, a gourmet dish with a festive touch. Flaky golden puff pastry, salmon fillet cooked to perfection and a filling of spinach and cream cheese make this dish perfect for every party or celebration.

Provided by Daniela Apostol

Categories     Main Course

Time 30m

Number Of Ingredients 10

2 salmon fillets
1 ready-rolled puff pastry sheet
1 onion
2 cups fresh spinach
3 tbsp cream cheese
1 tsp lemon juice
1 tsp fresh dill
salt and pepper to taste
1 egg
1 tbsp butter

Steps:

  • Pre-heat the oven to 200 degrees Celsius (390 Fahreneheit).
  • Peel and chop the onion, melt the butter in a pan, then sautee the onion until soft.
  • Add the spinach, and stir well, until it wilts, season well with salt and pepper, and take off the heat.
  • Leave to cool, then add the chopped dill, cream cheese, and lemon juice and mix well.
  • Beat the egg lightly, then arrange the salmon fillets on the puff pastry sheet, brushing the egg around the edges.
  • Top the salmon with the spinach sauce, wrap the puff pastry around the salmon fillets, brush with more egg on top, then bake in the oven for about 15 minutes or until golden.
  • Serve hot or cold.

Nutrition Facts : Calories 551 kcal, Carbohydrate 31 g, Protein 24 g, Fat 36 g, SaturatedFat 11 g, Cholesterol 107 mg, Sodium 278 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SALMON WELLINGTON



Salmon Wellington image

Salmon Wellington is an easy but impressive recipe you can prep ahead for entertaining. Salmon wrapped in puff pastry with spinach, then baked until golden, this salmon en croute is to die for!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 55m

Number Of Ingredients 13

1 tablespoon unsalted butter
1/2 tablespoon Dijon mustard
Zest of 1 small lemon (about ¾ teaspoon)
3/4 teaspoon kosher salt (divided)
½ teaspoon black pepper (divided)
½ teaspoon dried thyme
2 teaspoons extra virgin olive oil
4 cups fresh baby spinach
2 cloves garlic (minced)
2 tablespoons freshly grated Parmesan cheese
1 large egg yolk (plus 1 teaspoon water)
1 sheet frozen puff pastry (thawed in the refrigerator)
2, 6- ounce salmon fillets (skin removed)

Steps:

  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.
  • Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
  • Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.
  • In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.
  • Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.
  • Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.
  • Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a "glue"), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don't stress over the order of the flaps. As long as it's well sealed and covers the salmon, you're golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.
  • Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.
  • Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.

Nutrition Facts : ServingSize 1 (of 2), Calories 481 kcal, Carbohydrate 13 g, Protein 41 g, Fat 30 g, SaturatedFat 8 g, Cholesterol 211 mg, Fiber 2 g, Sugar 1 g

SALMON WELLINGTON



Salmon Wellington image

Provided by The Hearty Boys

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 16

6 tablespoons butter
3 leeks, washed and sliced
1 red onion, finely sliced
2 tablespoons dried tarragon
1/2 cup white wine
1 teaspoon salt
1 teaspoon ground black pepper
2 puff pastry sheets, thawed
Flour, for dusting surface
1 egg plus 2 teaspoons water, for egg wash
1 (3-pound) salmon fillet, skin removed
Dijon Whipped Cream, recipe follows
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
  • Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.
  • Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY



Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty image

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

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz fresh spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup breadcrumb
4 oz cream cheese
¼ cup shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

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

SALMON EN CROûTE



Salmon en croûte image

I couldn't resist the opportunity to go a bit retro and include my version of salmon en croûte here - it's such a nostalgic dish for many of us, and making it yourself is not only super-satisfying, it creates a brilliantly exciting centrepiece.

Provided by Jamie Oliver

Categories     Fish Recipes     Christmas     Salmon     Spinach     Pies & pastries

Time 1h10m

Yield 8

Number Of Ingredients 17

2 onions
2 cloves of garlic
olive oil
50 g unsalted butter
½ a bunch of fresh oregano (15g)
1 kg frozen chopped spinach
1 x 375 g packet of all-butter puff pastry (cold)
1 x 1 kg side of salmon, skin off, pin-boned (ask your fishmonger for a fillet from the top end of the fish), from sustainable sources
1 large free-range egg
SAUCE
1 leek
50 g sun-dried tomatoes
100 ml white wine
1 tablespoon plain flour, plus extra for dusting
250 ml semi-skimmed milk
50 g Red Leicester cheese
cayenne pepper

Steps:

  • Peel and finely slice the onions and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil and half the butter. Pick in the oregano leaves and cook for 10 minutes, stirring regularly.
  • Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
  • Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
  • Pour in the wine and let it bubble and cook away, then stir in the flour and, splash by splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.
  • Grate in the cheese, add a pinch of cayenne and blitz again to combine. Taste and season to perfection, then leave to cool completely.
  • Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
  • On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it's 10cm bigger than your salmon all the way round.
  • Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
  • Lightly score the top of the salmon in a criss-cross fashion, then pour the cool cheesy sauce over the fish. Brush the exposed pastry with beaten egg, then carefully lift the greaseproof and salmon en croûte on to the preheated tray.
  • Bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 657 calories, Fat 43.5 g fat, SaturatedFat 14.8 g saturated fat, Protein 37.3 g protein, Carbohydrate 36.7 g carbohydrate, Sugar 7.1 g sugar, Sodium 1.2 g salt, Fiber 2.9 g fibre

SALMON WELLINGTON



Salmon Wellington image

Seasoned salmon with cheesy sauteed spinach wrapped in puff pastry and baked to crunchy golden goodness.

Provided by Dina

Categories     Main Course

Time 45m

Number Of Ingredients 12

4 7 oz salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves (minced)
1 shallot (chopped)
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 1 lb. package puff pastry
1 egg (for egg wash)

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.

Nutrition Facts : ServingSize 1 g, Calories 395 kcal, Carbohydrate 18 g, Protein 23 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 89 mg, Sodium 264 mg, Fiber 1 g, Sugar 1 g

GORDON RAMSAY'S SALMON EN CROûTE RECIPE



Gordon Ramsay's salmon en croûte recipe image

Gordon Ramsay's simple yet impressive flaky salmon en croute recipe is hard to beat. Find the best salmon en croute recipe here.

Categories     dinner party     dinner

Time 25m

Yield 1-4

Number Of Ingredients 12

1 side of salmon, about 900g, skinned
A little olive oil
60 g unsalted butter, softened
Finely grated zest of 1 lemon
Generous handful of basil leaves
Small handful of dill leaves
Sea salt
Freshly ground black pepper
1 tbsp. wholegrain mustard
500 g shortcrust pastry
Plain flour, to dust
1 egg yolk, beaten

Steps:

  • Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.
  • Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.
  • Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.
  • Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a £1 coin and large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.
  • Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 200°C/400°F/gas mark 6.
  • Bake the salmon for 20-25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.
  • Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, new potatoes and broccoli or minted peas.

SALMON WELLINGTON



Salmon Wellington image

Categories     Fish     Bake     Salmon     Fall     Healthy     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
4 3/4-inch-thick 6-ounce skinless salmon fillets
6 tablespoons minced shallots
4 tablespoons plus 2 teaspoons chopped fresh tarragon
1 egg beaten to blend (for glaze)
1/2 cup dry white wine
1/2 cup white wine vinegar
1/2 cup (1 stick) chilled butter, diced

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.

THE BEST SALMON WELLINGTON



The Best Salmon Wellington image

Recipe from Simply Home Cooked. I made this for Valentine's day, and it was a big hit with my husband and also easy to make.

Provided by Ginger Cook

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 (7 ounce) salmon fillets
salt and pepper
2 tablespoons butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine
3 ounces cream cheese
5 ounces fresh Baby Spinach
2 tablespoons plain breadcrumbs
1/4 cup shredded parmesan cheese
1 (1 lb) package puff pastry
1 egg (for egg wash)

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.

Nutrition Facts : Calories 1083.2, Fat 68.3, SaturatedFat 21.8, Cholesterol 181, Sodium 716.9, Carbohydrate 57.9, Fiber 2.7, Sugar 2.1, Protein 55.5

SALMON WELLINGTON WITH DIJON DILL WHIPPED CREAM



Salmon Wellington with Dijon Dill Whipped Cream image

This impressive salmon dish is surprisingly easy to make. Great dish for entertaining and delicious served warm or at room temperature.

Provided by Angela Allison

Categories     Main Course

Time 1h15m

Number Of Ingredients 14

2 tablespoons olive oil
4 tablespoons butter
2 large onion, thinly sliced
1 teaspoon kosher salt
½ cup white wine
2 teaspoons dijon mustard
1 tablespoon dill, chopped
2-3 pound salmon fillet, skin removed ((pat dry with paper towels))
2 17.3 ounce total puff pastry sheets, thawed ((such as Pepperidge Farms))
1 large egg, beaten
1 cup whipping or heavy cream
1 teaspoon Dijon mustard
1 teaspoon dill, chopped
½ teaspoon kosher salt

Steps:

  • 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.

Nutrition Facts : Calories 495 kcal, ServingSize 1 serving

INDIVIDUAL SALMON WELLINGTON RECIPE



Individual Salmon Wellington Recipe image

Small individual salmon wellington stuffed with a mushroom parsley duxelles. This is a festive dinner meal idea!

Provided by Helene Dsouza

Categories     Main Course

Time 1h10m

Number Of Ingredients 13

4 piece Salmon Fillet (*See Notes)
1½ Teaspoon Salt
½ Teaspoon Black Pepper
1 piece Shallot
4 ounces Button Mushrooms (*see Notes)
3-4 Tablespoon Parsley (chopped)
2 Tablespoon Olive Oil (extra virgin)
pinch Salt
1 Teaspoon Thyme (fresh or dried)
¼ cup White Wine (*See Notes)
2 pieces Puff Pastry Sheets
4 Tasblepoon Dijon Mustard
1 Egg Yolk

Steps:

  • Rinse and pat dry salmon fillet. If they are too large, cut them into the needed size. Try to have equal sizes so that everything cooks equally well. If there is skin, remove the skin. I also remove grey patches, those are not that good.
  • Season your salmon with salt and black pepper on all sides. Keep aside.
  • Slice and cut shallots small.
  • Rinse mushrooms, pat dry, and cut the mushrooms. Chop them into rough pieces.
  • Rinse and pat dry parsley. Chop parsley fine.
  • Heat up your skillet with the olive oil and sauté shallots soft first.
  • Stir in mushroom and parsley. Season with salt and thyme. Mix it all well and cook over a medium heat setting.
  • Deglaze by pouring in the white wine. Keep on the same medium to high heat setting. Mix it up.
  • Reduce your duxelles, stirring occasionally. Everything should be dry when it's done in the skillet and not soggy. Keep aside.
  • Preheat oven to 400 Fahrenheit or 200 Celsius.
  • Cut puff pastry sheets into two.
  • Place a salmon on one puff pastry rectangle. Spread 1 Tbsp mustard per fillet over the fish.
  • Spread about 2 Tbsp mushroom duxelles over each fillet and over the mustard layer. Use up everything, there shouldn't be any mushroom duxelles left.
  • Carefully wrap the puff pastry around the salmon with the layers so that the pastry is well wrapped around and the fish and it is enclosed completely. Cut off any excess pastry dough because excess pastry will turn out raw and uncooked.
  • Place salmon wellington on a parchment-lined baking tray. Cut a grid design in.
  • Separate an egg yolk from the whites. Scramble the yolk and brush it over the individual wellington parcels.
  • Bake salmon wellington at 400 Fahrenheit or 200 Celsius for about 20-25 minutes or until they appear golden on top. Test and check if the pastry is cooked through on one. The pastry should not be raw or else bake for a little longer (like a few minutes longer).
  • Serve up still warm as individual wellington.

Nutrition Facts : Calories 285 kcal, Carbohydrate 3 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 142 mg, Sodium 966 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

SALMON WELLINGTONS



Salmon Wellingtons image

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 19

1 clove garlic
1 shallot, roughly chopped
12 ounces cremini mushrooms
3 tablespoons unsalted butter
1/4 cup dry white wine
1 tablespoons creme fraiche
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Six 3-ounce center-cut salmon fillets, skinless
All-purpose flour, for dusting work surface
3 sheets puff pastry, defrosted if frozen
2 cups baby spinach leaves
1 egg, beaten with 1 teaspoon water
Dill-and-Caper Creme Fraiche Sauce, for serving, recipe follows
1 cup creme fraiche
2 tablespoons heavy cream
2 tablespoons chopped fresh dill
1 tablespoon capers, drained
Kosher salt and freshly ground black pepper

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



Salmon Wellington image

Elegant puff pastry is wrapped around a well-seasoned salmon.

Provided by Valerie Roman

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon kosher salt
1 ½ pounds salmon fillets
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
2 teaspoons dried dill weed
½ cup Dijon mustard
1 ½ cups mayonnaise
¾ cup crumbled feta cheese
1 cup frozen chopped spinach, thawed and drained
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten

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.

Nutrition Facts : Calories 842.8 calories, Carbohydrate 34.2 g, Cholesterol 74.5 mg, Fat 66.2 g, Fiber 1.6 g, Protein 27.6 g, SaturatedFat 15.4 g, Sodium 1802.6 mg, Sugar 2 g

More about "salmon wellingtons recipes"

SALMON WELLINGTON | SAINSBURY`S MAGAZINE
salmon-wellington-sainsburys-magazine image
2014-12-09 Salmon Wellington. Recipe by Annie Bell. Subscribe to Sainsbury’s magazine. Serves: 8. Prep time: 20 mins. Total time: 1 hr 20 mins, plus resting …
From sainsburysmagazine.co.uk
5/5 (364)
Category Main
Cuisine British
Total Time 1 hr 20 mins
  • For the garlic and herb butter, place the butter, garlic, lemon zest and juice, Tabasco and some seasoning in a food processor and blend until creamy and combined. Add the chopped herbs and whiz briefly to incorporate them. Don't worry if a little of the lemon juice seeps out, most of it will have been incorporated. Heat the oven to 200°C, fan 180°C, gas 6 with a shallow roasting tin inside.
  • Season the underside of each salmon fillet, then spread half the butter over the top of one piece, lay the other piece on top and sandwich together. Spread the remaining butter on top of this.
  • Cut a third off the block of pastry. Thinly roll out the third of the pastry on a lightly floured surface into a rectangle 2cm larger than the salmon all the way around, about 22cm x 28cm. Place the salmon in the centre, buttered-side down. Brush the rim of the pastry with eggwash. Roll out the remaining pastry to a rectangle 26cm x 32cm, lay it on top of the salmon and seal the parcel by trimming and crimping the edges. Roll out the pastry trimmings and cut out a fish shape; secure it on top of the parcel with the eggwash. Now brush the top of the parcel all over with the eggwash.
  • Place the salmon parcel in the hot roasting tin and bake for about 45 minutes to 1 hour until golden and crisp. Loosely cover with foil halfway through cooking. The salmon inside should be buttery and succulent. Allow to stand for 15 minutes before slicing.


SALMON WELLINGTONS RECIPE | EAT SMARTER USA
salmon-wellingtons-recipe-eat-smarter-usa image
2016-10-10 Rinse the salmon and pat dry. Drizzle with 1/2 of the lemon juice and season with salt and pepper. Cut each fillet into 4 pieces. In a shallow pan, …
From eatsmarter.com
Servings 4
Total Time 1 hr 50 mins
Cholesterol 246.34 mg
Calories 8585 per serving


DILLED SALMON WELLINGTON - CHATELAINE
dilled-salmon-wellington-chatelaine image
2001-05-01 Add wine and salt. Increase heat to medium-high and stir often, uncovered, until wine is absorbed, from 8 to 10 minutes. Remove from heat. …
From chatelaine.com
3.1/5 (17)
Estimated Reading Time 2 mins
Servings 4
Calories 639 per serving


10 BEST SALMON WELLINGTON PUFF PASTRY RECIPES | YUMMLY
10-best-salmon-wellington-puff-pastry-recipes-yummly image
Salmon Wellington Puff Pastry Recipes 36,528 Recipes. Last updated Jan 02, 2022. This search takes into account your taste preferences. 36,528 suggested recipes. Salmon Wellington On dine chez Nanou. dill, olive oil, pancetta, …
From yummly.com


SALMON WELLINGTON (SALMON WRAPPED IN PUFF PASTRY)
2018-04-15 Set the salmon packets onto the paper. Bake about 25 minutes, or until the puff pastry is golden and crisp. While the Salmon Wellingtons bake, mix together the lemon juice, …
From champagne-tastes.com
Ratings 15
Calories 380 per serving
Category Main Course
  • When the oil begins to ripple, add the sliced mushrooms. Sauté 2-3 minutes, until the mushrooms brown. Add the spinach, and toss for about 30 seconds while the spinach wilts. Remove from heat.


SALMON WELLINGTON RECIPE - LITTLE SUNNY KITCHEN
2020-04-02 How to Make Ahead, and Store. Make ahead: You can make these salmon wellingtons ahead of time, and place them in the freezer for up to 3 months. Take out of the …
From littlesunnykitchen.com
5/5 (9)
Calories 446 per serving
Category Main Course
  • First, make the spinach filling. Melt the butter, and saute the diced onion until it's soft and translucent.
  • Add the spinach, and cook it until it just wilts. Season with black pepper, and add the cream cheese. After the cream cheese melts, add the parmesan cheese and the breadcrumbs. Mix everything together and remove from heat.
  • Season the salmon fillets with salmon and pepper. Then roll out the pastry sheet on your counter, cut it into halves (or in a size that's good enough to fit the salmon and the filling).
  • Place each salmon fillet in the center of the puff pastry sheet and leave about 2 inches around the edges. If the puff pastry sheet is not big enough, you can roll it out.


SALMON WELLINGTON | SAINSBURY'S RECIPES
2021-12-02 Cook the onion and garlic in the oil for around 10 minutes, until softened. Add the spinach, stir and cook until completely wilted. Place in a sieve to drain and season to taste. 3. Preheat oven to 200°C. 4. Place the pastry on a tray lined with baking parchment. Place the salmon fillet on one side of the pastry and brush with the mustard and ...
From recipes.sainsburys.co.uk
Cuisine British
Total Time 45 mins
Author Mark Diacono
Calories 791 per serving


SALMON WELLINGTONS RECIPE | WOOLWORTHS
2021-07-26 Combine the parsley, capers, lemon rind and oil in a bowl. Season with salt and pepper. Cut each pastry sheet in half. Top 4 pieces with spinach, then a salmon portion. Spread over parsley mixture. Step 3. Brush pastry with egg to edge of salmon. Cover with remaining sheets of pastry, pressing edges well to seal parcels.
From woolworths.com.au
Cuisine French
Category Mains
Servings 4
Total Time 35 mins


SALMON WELLINGTON RECIPE ( VIDEO) - CHEFJAR
2021-12-07 This salmon Wellington is perfectly moist baked salmon on a bed of creamy sautéed spinach and wrapped in golden, flaky puff pastry. A perfect restaurant-quality salmon recipe for your holiday table or any special occasion! You’ve probably enjoyed beef wellington before, and like many people you might be partial to a nice piece of salmon. Well, this recipe …
From chefjar.com
Cuisine French
Total Time 50 mins
Category Salmon Recipes
Calories 405 per serving


SALMON WELLINGTON - TASSAL TASSIE SALMON
Season salmon with salt and pepper and then carefully fold the other side of the pastry over the salmon and roll the edges to seal. Use a small sharp knife to create a few slits over the top to ensure steam can be released. Brush the pastry with egg wash. Step 3. Bake in the oven for 30mins until salmon is cooked through and pastry is golden.
From tassal.com.au
Estimated Reading Time 40 secs


SALMON WELLINGTON - THE LITTLE FERRARO KITCHEN
2021-10-06 This salmon wellington recipe is layered with Dijon mustard and a creamy spinach mixture that is wrapped up in puff pastry and baked until perfectly golden brown. Pre-heat oven to 425 degrees Fahrenheit. Bring a skillet to medium heat and melt butter and olive oi.. Add shallot and saiute for 1-2 minutes.
From littleferrarokitchen.com
4.2/5 (8)
Total Time 1 hr 50 mins
Category Dinner, Main Course
Calories 527 per serving


RECIPE - SALMON WELLINGTON WITH ARUGULA HOLLANDAISE
Salmon Wellington with Arugula Hollandaise Holiday 2015. Salmon Wellington with Arugula Hollandaise Holiday 2015. BY: Lucy Waverman. An update of the old favourite Beef Wellington, this memorable main course can be prepared a day ahead and refrigerated until one hour before baking. I have served this cold on a buffet table and it is sensational because it slices so …
From lcbo.com


SALMON AND PUFF PASTRY RECIPE - ALL INFORMATION ABOUT ...
10 Best Salmon Wellington Puff Pastry Recipes | Yummly new www.yummly.com Fish-Shaped Salmon in Puff PastryHoje para Jantar salmon fillets, lemon, cherry tomatoes, lettuce leaves, mayonnaise and 7 more Salmon Wellington With Creamy Herb SauceChef Times Two fresh basil, black pepper, fresh dill, lemon, kosher salt, green onions and 15 more Salmon …
From therecipes.info


SALMON WELLINGTON WITH PUFF PASTRY (SALMON EN CROUTE ...
2022-01-13 There are several ways to modify this easy salmon Wellington recipe. Here are some of my favorite ideas: Filling variations: Customize it to taste by adding mushrooms or additional seasoning, for example. You can also use boursin cheese instead of cream cheese. Use phyllo dough sheets: Instead of puff pastry, wrap the salmon with about 3-4 layers of …
From cookingformysoul.com


10 BEST SEAFOOD WELLINGTON RECIPES | YUMMLY
2022-01-04 Salmon Wellington My Gorgeous Recipes. egg, pepper, butter, fresh dill, onion, lemon juice, salmon fillets and 4 more. Salmon Wellington Champagne Tastes. goat cheese, plain yogurt, lemon, salmon fillets, basil, puff pastry and 7 more. Salmon Wellington Yummy Addiction. lemon zest, brown sugar, salt, black pepper, baby spinach leaves and 12 more . …
From yummly.com


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