Brad's Salmon Wellington

Name: Brad's Salmon Wellington
Total time: 4500 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 1/2-2 lbs fresh salmon filet; Drizzle of olive oil; 1/2 med red onion, minced; 3 cloves minced garlic; 1 bunch fresh spinach, chopped; 1/2 cup sherry or white wine; 1 box - 2 sheets puff pastry; 12 oz cream cheese; 1 cup bay shrimp, minced; 1 tsp each; black pepper, old bay, ground mustard; 1 1/2 cup shredded parmesan cheese; Added salt, pepper, old bay, garlic and onion powder; 2 small eggs, beaten

wingmaster835 @wingmaster

Sequim Washington

This recipe makes 2 large wellingtons. It was a good change of pace from the routine salmon dishes.

wingmaster835 @wingmaster

Sequim Washington

This recipe makes 2 large wellingtons. It was a good change of pace from the routine salmon dishes.

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Ingredients

1hr 15 min

4-6 servings

1 1/2-2 lbsfresh salmon filet
Drizzle of olive oil
1/2med red onion, minced
3 clovesminced garlic
1 bunchfresh spinach, chopped
1/2 cupsherry or white wine
1 box- 2 sheets puff pastry
12 ozcream cheese
1 cupbay shrimp, minced
1 tspeach; black pepper, old bay, ground mustard
1 1/2 cupshredded parmesan cheese
Added salt, pepper, old bay, garlic and onion powder
2small eggs, beaten

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Steps

1hr 15 min

1

Remove all skin and bones from salmon. Including pin bones. Sprinkle with salt, pepper, old bay, garlic and onion powder. Set aside.
2

Meanwhile get a pan heating on med high heat. Add a drizzle of olive oil. Sweat off the red onion. Do not let brown. About 10 minutes. Add garlic and saute 2 more minutes. Deglaze the pan with wine. Let liquid reduce by half. Add chopped spinach. Saute until all liquid in the spinach and liquid from the wine cooks off. You don't want a lot of moisture in this when it's done.
3

If cream cheese is not a room temp, place in the microwave at 30 second intervals until it is soft enough to mix evenly. Place in a large mixing bowl. Add shrimp, cheese, the 1 tsp of pepper old bay and mustard, and add spinach saute mix when it is done. Mix thoroughly until mixture is even.
4

Place puff pastry on a board. Roll out with a rolling pin. Spread out a layer of cheese mix in the middle of the puff pastry. Place salmon over, and more mix on top. Fold over the short edges first, then fold over the long edges until they overlap. Seal the seam and place on a baking sheet covered with parchment paper or greased foil. Repeat with the 2nd pastry.
5

Score the top of the pastry with a knife so it can vent. I did a herring bone pattern. Brush plenty of beaten egg on top of pastries.
6

Bake in a preheated oven at 400 degrees F. For 30 to 35 minutes. Or until top of pastry is golden brown. Remove from oven and let rest 5 minutes. Cut and serve immediately. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on December 15, 2024 20:55

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.