Salmon Wellingtons: A Delicious Twist on a Classic Dish

Salmon Wellingtons are a delightful twist on the classic beef Wellington, offering a sumptuous blend of flaky pastry and tender salmon that is sure to impress at any dinner table. This dish not only showcases the rich flavors of fresh salmon but also pays homage to the traditional British culinary art of encasing protein in pastry. The origins of the Wellington can be traced back to the early 19th century, named after the Duke of Wellington, and has since evolved to include various fillings, with salmon being a popular choice for seafood lovers.

People adore Salmon Wellingtons for their exquisite taste and texture; the buttery, golden crust perfectly complements the moist, flavorful fish inside. Additionally, this dish is incredibly convenient for entertaining, as it can be prepared ahead of time and baked just before serving. Whether you’re hosting a special occasion or simply looking to elevate your weeknight dinner, Salmon Wellingtons are a crowd-pleaser that brings sophistication and comfort to your table.

this Recipe

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• 1 tablespoon lemon juice
• 1 sheet of puff pastry (thawed if frozen)
• 1 egg, beaten (for egg wash)
• 1 tablespoon Dijon mustard
• 1/4 cup breadcrumbs (optional, for added texture)

Preparing the Salmon

1. Preheat your oven to 400°F (200°C).
2. Pat the salmon fillets dry with paper towels. This helps to ensure a nice sear and prevents excess moisture from making the pastry soggy.
3. In a large skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and pepper on both sides.
4. Once the oil is hot, add the salmon fillets to the skillet, skin-side down. Sear for about 3-4 minutes until the skin is crispy. Flip the fillets and cook for an additional 2-3 minutes. The salmon should be just cooked through but still slightly underdone in the center, as it will continue to cook in the oven.
5. Remove the salmon from the skillet and set aside to cool slightly. Once cooled, remove the skin and flake the salmon into large pieces, discarding any bones.

Preparing the Filling

1. In the same skillet, add the chopped spinach and sauté over medium heat until wilted, about 2-3 minutes. Remove from heat and let cool.
2. In a mixing bowl, combine the softened cream cheese, chopped dill, lemon juice, and a pinch of salt and pepper. Mix until smooth and well combined.
3. Add the sautéed spinach to the cream cheese mixture and stir until evenly distributed.
4. Gently fold in the flaked salmon, being careful not to break it up too much. If using, add the breadcrumbs for added texture and mix until just combined.

Assembling the Wellingtons

1. On a lightly floured surface, roll out the puff pastry sheet to about 1/8 inch thick. Cut the pastry into four equal squares, each large enough to encase a salmon fillet and some filling.
2. Preheat your oven to 400°F (200°C) if you haven’t already done so.
3. Take one square of puff pastry and place a salmon fillet in the center. Spoon a generous amount of the salmon and spinach filling over the top of the fillet.
4. Brush the edges of the pastry with the beaten egg to help seal the Wellington.
5. Fold the corners of the pastry over the salmon and filling, pinching the edges to seal tightly. You can also use a fork to crimp the edges for a decorative touch.
6. Repeat the process with the remaining salmon fillets and pastry squares.
7. Once all the Wellingtons are assembled, place them on a baking sheet lined with parchment paper.
8. Brush the tops of the Wellingtons with the remaining beaten egg to give them a beautiful golden color when baked.

Cooking Process

1. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown.
2. Check the internal temperature of the salmon using a meat thermometer; it should read 145°F (63°C) when fully cooked.
3. Once baked, remove the Wellingtons from the oven and let them rest for about 5 minutes before serving. This allows the filling to set slightly and makes them easier to cut.

Serving Suggestions

1. Slice each Wellington in half to reveal the beautiful layers of salmon and filling.
2. Serve with a side of lemon wedges for an extra burst of flavor.
   

   Conclusion:

   In summary, this Salmon Wellington recipe is a must-try for anyone looking to impress at their next dinner party or simply elevate a weeknight meal. The flaky, buttery pastry enveloping the tender, flavorful salmon creates a delightful contrast that is sure to please even the pickiest of eaters. Not only is it visually stunning, but it also offers a perfect balance of taste and texture that will leave your guests raving about your culinary skills. For serving suggestions, consider pairing your Salmon Wellington with a light, refreshing salad or some roasted seasonal vegetables to complement the richness of the dish. You can also experiment with variations by adding different herbs or spices to the filling, or even swapping out the salmon for another fish or a vegetarian option, such as mushrooms or spinach, to cater to different dietary preferences. We encourage you to try this Salmon Wellington recipe and share your experience with friends and family. Whether you stick to the classic version or put your own twist on it, we would love to hear how it turns out for you. Don’t forget to take a moment to snap a picture of your creation and share it on social media, tagging us so we can celebrate your culinary triumphs together! Happy cooking!
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   Salmon Wellingtons: A Delicious Twist on a Classic Dish

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   • Author: Maria
   • Total Time: 45 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   Enjoy these Salmon Wellingtons, where flaky puff pastry wraps around tender salmon fillets and a creamy spinach filling. Ideal for special occasions or cozy dinners, this dish is both impressive and delicious!

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   Ingredients

   Scale 1x2x3x

   • 4 salmon fillets (about 6 ounces each)
   • 1 tablespoon olive oil
   • Salt and pepper, to taste
   • 1 cup fresh spinach, chopped
   • 1/2 cup cream cheese, softened
   • 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
   • 1 tablespoon lemon juice
   • 1 sheet of puff pastry (thawed if frozen)
   • 1 egg, beaten (for egg wash)
   • 1 tablespoon Dijon mustard
   • 1/4 cup breadcrumbs (optional, for added texture)

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   Instructions

   1. Preheat your oven to 400°F (200°C).
   2. Pat the salmon fillets dry with paper towels.
   3. In a large skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and pepper on both sides.
   4. Add the salmon fillets to the skillet, skin-side down. Sear for about 3-4 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes. The salmon should be just cooked through but slightly underdone in the center.
   5. Remove the salmon from the skillet and set aside to cool slightly. Once cooled, remove the skin and flake the salmon into large pieces, discarding any bones.
   6. In the same skillet, add the chopped spinach and sauté over medium heat until wilted, about 2-3 minutes. Remove from heat and let cool.
   7. In a mixing bowl, combine the softened cream cheese, chopped dill, lemon juice, and a pinch of salt and pepper. Mix until smooth.
   8. Add the sautéed spinach to the cream cheese mixture and stir until evenly distributed.
   9. Gently fold in the flaked salmon, being careful not to break it up too much. If using, add the breadcrumbs and mix until just combined.
   10. On a lightly floured surface, roll out the puff pastry sheet to about 1/8 inch thick. Cut into four equal squares.
   11. Preheat your oven to 400°F (200°C) if you haven’t already.
   12. Place a salmon fillet in the center of each pastry square. Spoon a generous amount of the salmon and spinach filling over the top.
   13. Brush the edges of the pastry with the beaten egg to seal.
   14. Fold the corners of the pastry over the salmon and filling, pinching the edges to seal tightly. Use a fork to crimp the edges if desired.
   15. Place the assembled Wellingtons on a baking sheet lined with parchment paper.
   16. Brush the tops with the remaining beaten egg.
   17. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
   18. Check the internal temperature of the salmon; it should read 145°F (63°C) when fully cooked.
   19. Let the Wellingtons rest for about 5 minutes before serving.
   20. Slice each Wellington in half to reveal the layers of salmon and filling.
   21. Serve with lemon wedges for an extra burst of flavor.

   Notes

   • Ensure the puff pastry is fully thawed before rolling out for best results.
   • Feel free to customize the filling with your favorite herbs or vegetables.

   • Prep Time: 20 minutes
   • Cook Time: 25 minutes