Ingredients
Puff Pastry and Protein
- 1 (1-pound) box frozen puff pastry sheets (thawed according to package directions)
- 4 6-ounce fresh salmon filets (1.5 to 2 inches thick, skin removed)
- Salt and pepper to taste
Filling
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, finely minced
- ¼ cup white wine (optional)
- 4 ounces cream cheese
- 4 to 5 cups baby spinach leaves (loosely packed)
- ¼ cup grated parmesan cheese
- ¼ cup Italian bread crumbs
Egg Wash
- 1 large egg
- 1 teaspoon heavy cream or milk
Instructions
- Prepare the Salmon: Keep the salmon filets refrigerated until assembly to maintain their freshness and prevent spoilage. Do not let them sit out for an extended time.
- Preheat Oven: Heat the oven to 400°F. Line a baking sheet with parchment paper and set it aside for later use.
- Make the Filling: In a large skillet over medium heat, melt the butter. Sauté the finely diced onion for about 3 minutes until soft. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add Wine: If using, pour in the white wine and stir for a few minutes until reduced, enhancing flavor and removing the alcohol.
- Incorporate Cream Cheese and Spinach: Stir in the cream cheese until it softens and slightly melts. Add the baby spinach leaves and cook for a few seconds until just wilted, then remove the skillet from heat.
- Finish Filling: Mix in grated parmesan and Italian bread crumbs. Season with salt and pepper to taste. The mixture should appear slightly crumbly; set aside to cool.
- Prepare Egg Wash: In a small bowl, whisk together the egg and heavy cream or milk. This will be used to seal and glaze the puff pastry.
- Roll Puff Pastry: Roll out the thawed puff pastry sheets with a rolling pin. Cut them into rectangles large enough to hold each salmon filet with about 3 inches of pastry extending around all edges.
- Season Salmon: Remove salmon from the fridge, pat dry thoroughly with paper towels to avoid soggy pastry, then season on all sides with salt and pepper.
- Assemble Wellington: Place each seasoned salmon filet in the center of a puff pastry rectangle. Spoon an even layer of the cream cheese and spinach filling over the salmon.
- Seal Pastry: Brush the edges of the pastry with the egg wash to act as glue. Fold the longer edges over the salmon and pinch gently to seal. Brush the short edges with egg wash and fold over to close. Repeat for all filets.
- Prepare for Baking: Place the wrapped salmon seam-side down on the prepared baking sheet. Use a paring knife to cut slits in a crosshatch pattern on top to allow steam to escape, taking care not to cut through fully.
- Glaze and Bake: Brush the entire top of each Wellington with the egg wash. Bake in the preheated oven for about 20 minutes, or until the pastry is golden brown and puffed.
- Cool and Serve: Let the Salmon Wellington cool slightly before serving. Serve whole or sliced for an elegant presentation.
Notes
- Keeping salmon cold until assembly is crucial to maintain texture and avoid soggy pastry.
- Patting salmon dry prevents excess moisture, which can make the pastry soggy.
- Do not open the oven frequently during baking to ensure even puff pastry rise and browning.
- White wine is optional but adds depth to the filling flavor.
- Puff pastry can vary by brand; adjust rolling size accordingly to fit salmon filets with adequate edges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
