On the menu tonight – Salmon Wellington!
I was looking for something different to do with Salmon and decided to wrap it in puff pastry, making a version of Salmon Wellington. This dish came out really well and wasn’t difficult to make.
I used puff pastry, dijon mustard, dill, shallots, and mushrooms.
Once you cook the mushrooms and shallot, all you have to do is top the salmon with that mixture and bake. About 30 minutes later, you have a beautiful dish to serve your family or at a party. I’d recommend serving it with a little sour cream with dill on the side.
The next time you make salmon, I hope you will try this dish! Oh, while I made two big wrapped pieces of salmon, you could also do individually portioned Salmon Wellingtons. I may try that next time myself.
Salmon Wellington
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Loading...Salmon Wellington
Ingredients
- 3lb salmon, de-boned
- 2 sheets puff pastry sheets, thawed and rolled out
- 1 lb cremini or button mushrooms, sliced
- 3-4 Tbsp butter, divided
- 4 Tbsp Dijon mustard, grainy mustard works well too
- 4 Tbsp dill
- 1 shallot, finely chopped
- 1-2 eggs, beaten
- Kosher salt
- Freshly ground black pepper
- 1/2 cup sour cream with 1 tsp of dill mixed in for garnish - optional
Instructions
Thaw and roll out two sheets of puff pastry to accommodate salmon (size will be determined by the size of the salmon, but you don't want the puff pastry to be too thick when you bake it)
Pre-heat a large skillet over medium-high heat and add a tablespoon of butter
Add the sliced mushrooms to the pan and cook 3-4 minutes
Add the shallot to the mushrooms and cook an additional 2-3 minutes
When the mushrooms and shallots are cooked, remove from heat and set aside to cool
Cut the salmon so you have two uniform pieces to be wrapped in the pastry (you may need to cut one end of the salmon so you can stack the thin ends to make one thicker piece)
Place each piece of salmon on top of the puff pastry sheets
Slather the de-boned salmon with Dijon mustard, then season with Kosher salt and pepper to taste
Sprinkle the dill over the salmon, then add the mushroom and shallot mixture
Carefully wrap the salmon with the puff pastry and put on a rimmed baking sheet, seam-side down
Brush the puff pastry with the beaten egg and sprinkle with a little Kosher salt
Bake for about 30 minutes, the puff pastry should be golden brown
Serve immediately with sour cream on the side
