Salmon Wellington Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. (30ml) butter
3 cups (750 ml) sliced leeks, white and light green portions only
1/2 cup (125 ml) cream
6 cups (1.5 l) spinach
salt & freshly ground pepper
2 tsp (10 ml) paprika
1 tsp (5 ml) ground ginger
Pinch cayenne
1tsp (5 ml) cinnamon
4 - 6 salmon fillets, thawed or fresh
1 pkg pre-rolled puff pastry, thawed
1 egg, slightly beaten
8 - 12 asparagus stalks, cooked
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Directions: |
Directions:1. Heat butter in a skillet over medium-low heat. Add leeks and saute until soft but not brown, about 6 minutes. Add cream and simmer until thickened, 1 to 2 minutes. Add spinach and cook for 2 more minutes or until spinach has wilted. Season with salt and pepper. Cool to room temperature.
2. Combine paprika, ginger, cayenne and cinnamon. Season both sides of salmon with salt, then sprinkle with spice mixture.
3. Preheat oven to 400º F (200º C).
4. Line a baking sheet with parchment paper. Place puff pastry on parchment paper, cut to size of fillets, leaving a 1/4" border. Brush edges with egg wash.
5. Place fillets on pastry. Spread spinach mixture evenly over fillets. Place asparagus stalks on top of spinach mixture.
6. Lay puff pastry large enough to cover fillets and pinch pastry edges together to form a package. Brush with remaining egg wash and cut slits into top of pastry.
7. Bake for 30 to 35 minutes or until pastry is golden and salmon is cooked.
8. Can be served hot or cold, with or without a hollandaise sauce. |
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Personal
Notes: |
Personal
Notes: This recipe takes a bit of time, but is very tasty for fish lovers. I tried it with hollandaise sauce, but I am not a fan, and used tartar sauce instead. I also prefer the dish warm. And it taste even better the next day. It is a remodelled recipe, but I hope you enjoy.
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