Salmon Wellington
Elegant pastry presentation for bold flavor baked salmon dish
Ingredients
- 1 TBS butter
- ½ TBS Dijon mustard
- Zest of 1 small lemon
- ½ tsp fresh thyme
- 4 oz fresh baby spinach
- 2 TBS garlic squeeze tube
- 4 TBS shredded Parmesan cheese
- 1 large egg yolk plus 1 teaspoon water
- 1 sheet frozen puff pastry thawed in the refrigerator
- 2 ~6 oz salmon fillets, skinless
Instructions
- Place rack in the center of oven and preheat the oven to 400° F. Line a rimmed baking sheet with parchment paper.
- Soften the butter in a small bowl. Mix in the Dijon, lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
- Microwave the spinach until softened.
- In a small bowl, lightly beat the egg yolk with 1 tsp water for the egg wash.
- Place the puff pastry on a lightly floured work surface and roll it into a 12”x14” rectangle. Cut in half crosswise to create 2 rectangles 12”x7” each.
- Smear the butter mixture onto salmon, top with fresh thyme, then place (butter-side down), in the center of a piece of puff pastry. Season salmon with salt & pepper.
- Cover salmon with shredded parmesan, followed by dabs of garlic, then spoon half of the spinach on top.
- Fold the sides of the puff pastry over the top of the salmon like flaps, so they partially overlap. Brush flaps with egg wash, adhering it to the other flaps. (the egg wash should act as a “glue”), then brush its top with egg wash.
- Carefully flip over and transfer to the prepared baking sheet, with the folded side underneath. Chill in frig for 30-60 mins.
- Brush the tops of the puff pastry with egg wash, then with a sharp knife, score very shallow, diagonal lines in a crosshatch pattern.
- Bake for 25-30 mins until the pastry turns golden brown and salmon internal temperature is 145° F. Let cool a few minutes on the baking sheet.
