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Elegant Salmon Wellington with Puff Pastry

A cross-section slice of salmon wellington recipe puff pastries showing flaky golden crust, pink salmon, and spinach filling.
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Follow this straightforward recipe to create an impressive Salmon Wellington using store-bought puff pastry. This centerpiece salmon dish bakes to a golden brown with a perfectly cooked interior.

Ingredients

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  • 1.5 lb center-cut salmon fillet, skin removed
  • 1 sheet (about 14 oz) all-butter puff pastry, thawed
  • 4 oz fresh spinach
  • 4 oz cremini mushrooms, finely chopped
  • 2 tablespoons shallots, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Prepare the duxelles: Heat olive oil in a skillet over medium heat. Add shallots and cook until soft, about 2 minutes. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, about 8-10 minutes. Stir in thyme, salt, and pepper. Remove from heat and set aside to cool slightly.
  2. Prepare the spinach: Blanch the spinach in boiling water for 30 seconds. Immediately transfer to an ice bath to stop cooking. Squeeze the spinach very dry using paper towels or a clean kitchen cloth. Chop coarsely.
  3. Season the salmon: Pat the salmon fillet completely dry. Brush all sides lightly with Dijon mustard. Season generously with salt and pepper.
  4. Assemble the filling: On a sheet of plastic wrap, spread the dried spinach evenly into a rectangle slightly larger than the salmon fillet. Top the spinach with the cooled mushroom mixture, spreading it evenly.
  5. Wrap the salmon: Place the seasoned salmon fillet on top of the mushroom and spinach layer. Use the plastic wrap to tightly roll the spinach and mushroom mixture around the salmon, forming a compact log. Twist the ends of the plastic wrap to secure the shape. Chill in the refrigerator for at least 20 minutes to firm up.
  6. Prepare the pastry: Preheat your oven to 400°F (200°C). Lightly flour a clean surface. Roll the thawed puff pastry sheet slightly to smooth it out.
  7. Wrap the salmon: Remove the salmon log from the plastic wrap. Place it near one edge of the pastry sheet. Brush the edges of the pastry with the beaten egg wash. Fold the pastry over the salmon, trimming any excess dough. Crimp the edges firmly to seal completely. You can use excess pastry scraps to decorate the top if desired.
  8. Final preparation: Place the wrapped salmon seam-side down on a baking sheet lined with parchment paper. Brush the entire surface of the pastry generously with the egg wash. Score the top lightly with the back of a knife in a decorative pattern, being careful not to cut all the way through. Sprinkle lightly with coarse salt.
  9. Bake: Bake for 25 to 35 minutes, or until the puff pastry is deep golden brown and flaky, and the internal temperature of the salmon reaches 135°F (57°C) for medium-rare.
  10. Rest and serve: Let the Salmon Wellington rest for 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • For a truly flaky crust, keep your puff pastry cold until the moment you wrap the salmon.
  • If you want a richer flavor, you can spread a thin layer of pâté or prosciutto over the mustard before adding the spinach layer.
  • Use a sharp knife to score the pastry; this helps the steam escape evenly, leading to a better rise.

Nutrition

Find it online: https://cookingzenith.com/salmon-wellington-recipe-puff-pastries/