1leekwhite and light green parts only, thinly sliced
1clovegarlicminced
1tbsplemon juice
1bagQueen Victoria Spinach10 oz
1/2cupcream cheesesoftened and cubed
1tbspmilk
2tspDijon mustard
1/4tsp eachsalt and pepper
pinchcayenne pepper
Salmon Wellington
1sheetpuff pastrythawed and cold
1tbspDijon mustard
1lbskinless center-cut salmon fillet
1/4tsp eachsalt and pepper
1egglightly 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 FactsPer 1/6 recipeCalories 370Fat 22gCholesterol 100mgSodium 550mgCarbohydrate 22gFiber 2gSugars 3gProtein 22g