Salmon Wellington

When you want to impress someone special, you are starving because you barely ate all day, then why not make this easy Salmon Wellington.

When I feeling like treating my husband to a delicious dinner, but do not have the time to make something fancy, the Salmon Wellington saves the day. The golden flaky exterior combined with the creamy spinach and artichoke mixture, topped with perfectly cooked salmon cannot be beat. This is a winner for dinner every-time!

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Salmon Wellington (Serves 2-4)

Ingredients

  • 2 tbs butter
  • 1 small Onion, diced
  • 5-7 mushrooms, chopped
  • 3-4 artichoke hearts, drained, chopped
  • 1 green chili pepper
  • 2-3 garlic cloves minced
  • 2 tsp dried dill
  • 2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1/2 tsp  dried basil
  • 2 tsp salt + plus extra
  • pinch of nutmeg
  • 2 cups baby spinach
  • 1/4 cup parmesan cheese
  • 2 medium size salmon fillet, skinned
  • 1 tsp old bay seasoning
  • juice from 1/2 lemon
  • 2 puff pastry
  • 1 egg
  • 1 tbs cream cheese
  • 1 tbs sour cream

Directions

  1. Preheat oven 350F/180C
  2. Clean and wash salmon, marinade with salt and lemon juice
  3. In a deep pot melt butter
  4. After butter has melted sautè onion, garlic and chili pepper; saute until onions are translucent
  5. Add mushroom, artichoke hearts, and continue to cook until mushrooms have shrunken and become soft
  6. Season with dil, oregano, basil, cayenne, nutmeg, and salt; mix and cook for 1 minute
  7. Add sour cream and cream cheese
  8. Add spinach until wilted
  9. After spinach has wilted, remove from heat, and add parmesan cheese; mix well and set aside to cool
  10.  While spinach mixture is cooled, wash and pat dry the salmon fillets.
  11. Season with salt, pepper, and old bay seasoning
  12. Roll out puff pastry and egg wash the edges
  13. Place half the spinach mixture in the center of the pasty dough
  14. Place seasoned salmon fillet over the spinach mixture
  15. Close the edges into a packet, make slits on top side of the pastry packet, and baste with the egg wash
  16. Bake in the oven for 20 minutes or until golden brown
  17. Remove from oven and let cool for 5 minutes
  18.  Cut in the center and serve

 

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