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Salmon Wellington Florentine Recipe

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This recipe for Salmon Wellington Florentine is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Garlic Cream
Ingredients:  
Ingredients:  
* 2 whole bulbs of garlic
* 1 Tbsp olive oil
* 1/2 cup sour cream
* 2 Tbsp butter (softened)
Directions:
Directions:
Preheat oven to 325*f. Place the garlic bulbs on a piece of aluminum foil and drizzle the bulbs with olive oil. Finish wrapping the foil around the bulbs to loosely seal the packet. Bake in the oven for an hour or until the garlic feels soft. When cooled cut the bulbs in half with a sharp knife. Squeeze the caramelized garlic into a blender or food processor. Add the sour cream and butter and blend the mixture. Cool in the refrigerator.
 

Prepare The Salmon
Ingredients:  
Ingredients:  
* 1 16 to 18 oz. salmon fillet, skinless and boneless.
(Cut the gray fat layer on fillet sides with a sharp knife) Cut fillet into 3 pieces.
Directions:
Directions:
Rinse and dry the salmon pieces. Place them in a glass or plastic dish and spread two or more Tbsp of the garlic cream on each piece. Cover the dish with plastic wrap and refrigerate for 2 to 4 hours.
 

Prepare The Spinach
Ingredients:  
Ingredients:  
* 8 to 12 oz. fresh baby spinach
Directions:
Directions:
Wash and stem the spinach and place in a double boiler and steam until just wilted. Set aside.
 

Final assembly:
Ingredients:  
Ingredients:  
* 1 Sheet of frozen puff pastry thawed.
* 1 egg beaten for egg wash
* parchment paper
Directions:
Directions:
Preheat oven to 375*f.
Lay the sheet of puff pastry on a floured surface and roll out to increase length and width by about 4 inches. Cut the pastry into 3 pieces. Place a third of the spinach in the center of each piece. Lay a salmon piece, ,better side down, on top of the spinach. Wrap and seal the pastry by bringing opposite corners of pastry into center, until salmon and spinach are covered. Brush lightly with egg wash.
Turn the Wellington's over so the smooth side is the top. Brush the top with egg wash. Cut 2 vents on top of each Wellington. Place on a baking pan lined with the parchment paper. Bake 20 to 25 minutes or until the pastry is golden brown. Serve
Number Of Servings:
Number Of Servings:
3

 

 

 

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