Salmon Wellington with Spinach Filling
Salmon Wellington with Spinach Filling
Ingredients
Spinach Filling
- 1 tbsp olive oil
- 1 leek white and light green parts only, thinly sliced
- 1 clove garlic minced
- 1 tbsp lemon juice
- 1 bag Queen Victoria Spinach 10 oz
- 1/2 cup cream cheese softened and cubed
- 1 tbsp milk
- 2 tsp Dijon mustard
- 1/4 tsp each salt and pepper
- pinch cayenne pepper
Salmon Wellington
- 1 sheet puff pastry thawed and cold
- 1 tbsp Dijon mustard
- 1 lb skinless center-cut salmon fillet
- 1/4 tsp each salt and pepper
- 1 egg lightly beaten
Instructions
- Spinach Filling: Heat oil in large skillet set over medium-high heat; cook leek and garlic for about 5 minutes or until golden and tender. Add lemon juice and spinach; cook for 1 to 2 minutes or until spinach is wilted. Stir in cream cheese, milk, mustard, salt, pepper and cayenne. Simmer for about 5 minutes or until thickened. Let cool.
- Salmon Wellington: Preheat oven to 400°F. On lightly floured surface, roll out puff pastry to 13-inch square; brush with mustard.
- Place salmon in center of pastry. Sprinkle with salt and pepper. Spread spinach mixture over salmon. Bring up sides of pastry, folding over to enclose salmon and spinach mixture; pinch to seal. Place seam side down on parchment paper–lined baking sheet.
- Score top of pastry in crisscross pattern with sharp knife. Whisk egg with 1 tsp water and brush over top.
- Bake for 25 to 30 minutes or until salmon is cooked to desired doneness and pastry is golden and flaky.
Notes
Tip: Test salmon by inserting an instant-read digital thermometer into the center. For medium-rare, cook to 125°F; for medium-well done, cook to 145°F.
Nutrition Facts
Per 1/6 recipe
Calories 370
Fat 22g
Cholesterol 100mg
Sodium 550mg
Carbohydrate 22g
Fiber 2g
Sugars 3g
Protein 22g