Salmon Wellington

Salmon Wellington
Contributor
Salmon Wellington
Whole Foods Market
Salmon Wellington

We took the classic flavors and textures of beef Wellington and transformed them into an elegant preparation for salmon. Use any mushroom you like — white button, cremini, or mixed wild mushrooms are all good choices.

Click here to see 15 Salmon Recipes That Won't Make You Yawn.

6
Servings
131
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 1/2  Tablespoons  unsalted butter
  • 1/2  Pound  mushrooms, chopped very finely
  • shallots, chopped finely
  • 1  Teaspoon  fine sea salt
  • 1/2  Teaspoon  freshly ground pepper
  • 2  Teaspoons  chopped thyme
  • 3/4  Cups  frozen chopped spinach, thawed and squeezed dry
  • All-purpose flour, for dusting
  • One 14-ounce package frozen puff pastry, thawed but very cold
  • Six 6-ounce center-cut skinless salmon fillets
  • 1  Cup  dry red wine
  • large egg
  • 1  Teaspoon  water

Directions

In a large skillet, melt 1 ½ tablespoons of the butter over medium heat. Add the mushrooms, half of the shallots, half of the salt, half of the pepper, and half of the thyme. Cook, stirring frequently, until the mushrooms are tender and almost completely dry, about 8 minutes. Stir in the spinach and cook until the mixture is very dry. Set aside to let cool.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Dust a work surface with flour.

Roll out the pastry to a rectangle about 21-by-16-inches. Use a sharp knife or pizza wheel to cut into 6 pieces, each about 7-by-8-inches. Season the salmon on all sides with the remaining salt and pepper.

Place a piece of salmon on each piece of puff pastry. (If any ends of the salmon are particularly thin, tuck them under so the pieces are fairly uniform in thickness.) Top the salmon with the mushroom mixture.

Use your finger to moisten edges of the pastry with a little water, then fold the pastry sides in like a package and press to seal, completely covering the salmon and mushrooms. Arrange seam-side down on the baking sheet and place in the freezer for 15 minutes.

Meanwhile, combine the remaining shallot, remaining thyme, and wine in a small saucepan. Simmer until reduced to about ½ cup and set aside off the heat.

In a small bowl, whisk the egg with the water. Brush the tops of the pastry with the egg wash and bake in the top third of the oven until the pastry is golden brown, about 25 minutes.

Reheat the reduced wine. Remove from the heat and whisk in the remaining butter a little at a time. Spoon the sauce onto plates and top with the salmon.

Nutritional Facts

Total Fat
2g
3%
Sugar
5g
6%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
17g
13%
Protein
3g
7%
Vitamin A, RAE
4µg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
18mg
2%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
20mg
3%
Selenium, Se
1µg
2%
Sodium, Na
227mg
15%
Water
80g
3%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.