Ingredients: |
Ingredients: 2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach (or approx 1 cup frozen spinach thawed (place in microwave to quick thaw) and drain well - squeeze the spinach to get the liquid out)
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded (optional)
1 sheet puff pastry, softened to room temperature
1 whole or 4 individual salmon filets or 4 small chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 egg, beaten
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Directions: |
Directions:Preheat oven to 425°F.
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 (if using fresh).
Add the breadcrumbs, cream cheese, and parmesan, stirring just until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, smooth out the sheet of puff pastry. Place the whole salmon in the middle of the pastry and season both sides with salt and pepper. Or place individual pieces of chicken or salmon on four squares of puff pastry cut from the one big piece. (dough can be stretched out a bit to cover the meat or fish)
Place several spoonfuls of the spinach mixture on top of the salmon or chicken, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon/chicken and spinach, starting with the longer sides and then the shorter ends. Fold the ends on top. Flip the puff pastry-wrapped salmon over so edge is on bottom and transfer to 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 pattern.
Bake for approx. 30minutes, until pastry is golden brown. |
This recipe for Salmon or Chicken Wellington (*this is not a traditional recipe but it has become a family favorite) is from