Looking for an easy but impressive dish to make for the holidays? Look no further!! I promise you that these salmon wellington will impress your guest. And best of all, it is very easy to make so you don’t have to be in the kitchen the day day and not enjoy the holidays yourself.
Traditionally, wellingtons are made with beef but more and more people are staying away from eating red meats so this salmon version is a great alternative. The salmon stays moist and juicy since it is encapsulated in the puff pastry! Also, no one excepts you to make the puff pastry from scratch – there is no shame to use store bought! (Especially during the holiday season!)
If you have tried these salmon wellingtons, comment below and tag me on Instagram (@joyceofcooking)
Wishing you a Happy, stress free holiday!
Wow Your Guest with This Easy Salmon Wellington!
Ingredients
- 1 tbsp olive oil
- 1/2 stick cream cheese (soften)
- 1/2 cup spinach leaves
- 2 cloves garlic chopped finely
- 1 medium size onion (peeled and diced)
- 1 package Store made puff pastry Defrozed
- 4 (4 oz each) salmon filet
- pinch pepper
- pinch salt
- 1 egg whisk lightly (this is for the egg wash)
Instructions
- Preheat oven to 400 F
- In a pan over medium heat, add olive oil to pan and add garlic and onion. Sautee for 1 minute.
- Add spinach and stir around until wilted. Add cream cheese and combine. Turn off heat and let mixture cool.
- Roll out store bought puff pastry sheets and cut into 4 equal rectangular pieces
- Cover the pieces you are not using with a wet cloth so it doesn't dry out
- Place a piece of salmon on top of the puff pastry and sprinkle with salt and pepper
- Add a thin layer of the cream cheese filling on top of the salmon
- Wrap the edges together and pinch the edges down to form a seal
- Move the dough wrapped salmon over to your baking sheet and brush with egg wash
- Using a sharp knife, score a pattern into the dough (lightly so it doesn't cut all the way through). Brush with an extra layer of egg wash.
- Bake in preheated oven for 7 minutes, flip the pan 180 degrees and bake for another 7 minutes. Depending on how thick your salmon is, you might have to bake it for longer or shorter. To ensure your salmon is cooked through, use a thermometer and check the temperature of the fish in the thickest part and ensure it is 145 F.
Leave a Comment