Salmon Wellington With Dijon Whipped Cream Recipes

SALMON WELLINGTON

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.
• Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
• Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.
• In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.
• Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.
• Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.
• Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a "glue"), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don't stress over the order of the flaps. As long as it's well sealed and covers the salmon, you're golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.
• Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.
• Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.

SALMON WELLINGTON WITH DIJON DILL WHIPPED CREAM

Steps:

• In a large skillet over medium heat, add the butter and oil. When butter is melted, add the onions and salt. Saute until the onions are soft and translucent and begin to caramelize, about 15 minutes. Increase the heat and add the white wine and dijon mustard. Bring to a simmer and let the liquid cook off. Turn off heat and stir in chopped dill. Let cool completely.
• While the onions are cooling, preheat oven to 350 degrees. Line a large baking sheet with parchment paper, set aside.
• On a well floured piece of parchment paper, unfold one pastry sheet and brush one edge with egg wash. Overlap the other sheet by two inches. Use a rolling pin to flatten the pastry until it is large enough to wrap the salmon. Use a slotted spoon to spoon out the onion mixture down the center of the pastry. Place the salmon on top of the onion mixture. Fold the pastry over the salmon and egg wash and press the edges to seal the salmon in the pastry. Place the salmon seam down on the prepared sheet pan. Brush with egg wash. Bake for 35-45 minutes, or until the puff pastry is golden brown and puffed. Remove from oven and let sit for 10-15 minutes before cutting.
• While the salmon is baking, prepare the cream sauce. In a very cold (preferably metal) bowl, whisk the cream until peaks begin to form. Add in the mustard, dill, and salt and continue to whisk until stiff peaks form. Refrigerate until ready to use and serve alongside the salmon.

SALMON WELLINGTON

Steps:

• Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Brush with glaze.
• Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes. Meanwhile, boil wine, vinegar and 2 tablespoons shallots in heavy small saucepan until liquid is reduced to 6 tablespoons, about 8 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. Whisk in 2 teaspoons tarragon. Season sauce with salt and pepper.
• Cut pastries into thirds. Place sauce and pastries on 4 plates.

WILD KING SALMON WITH SAVORY WHIPPED CREAM

Steps:

• Slice salmon diagonally into 6 four-ounce portions about 1/2 to 3/4 inch thick (or have your fishmonger slice it). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
• Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don't let the cream get too stiff. Fold in chives. Taste and adjust seasoning.
• Put butter in a large cast-iron skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
• Transfer salmon to a platter or individual plates. Spoon some savory whipped cream over each serving. Garnish with tarragon, watercress and flowers, if desired.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
• Add the spinach, salt, and pepper, cooking until spinach is wilted.
• Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
• On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
• Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
• Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
• Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
• Brush the top again with the egg wash.
• Bake for 20-25 minutes, until pastry is golden brown.
• Slice, then serve!
• Enjoy!

SALMON WELLINGTON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
• Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
• Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

CHARDONNAY POACHED SALMON WITH DILL DIJON WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
• Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
• When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
• To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
• Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
• Transfer to a decorative bowl for serving.

SALMON WELLINGTON

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
• Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.
• Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.

SAUCY SALMON WELLINGTON

Steps:

• Make mushroom onion filling: Melt butter or margarine in skillet and saute onion until lightly browned.
• Add mushrooms and cook, stirring, until most of the liquid has evaporated.
• Season to taste.
• Remove to bowl and chill.
• *Fillingmay be refrigerated up to 2 days or may be frozen.
• Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide.
• Cut into 4 rectangles.
• Repeat with remaining dough.
• Place salmon fillets on a greased baking sheet.
• Tuck the thinner parts of fillet underneath, making them all the same thickness.
• Divide mushroom onion filling among the fillets and spread evenly on top.
• Cover each with a rectangle of pastry.
• Tuck 1/2 inch of pastry under fillets; trim off excess dough.
• Do not cover the entire bottom with pastry or it will become soggy.
• Brush top and sides with egg yolk glaze, being careful not to let glaze drip.
• Re-roll scraps of pastry and cut out small decorations.
• Place on Wellingtons and glaze the entire pastry again.
• *Maybe refrigerated up to 8 hours.
• Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan.
• Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons.
• Slowly whisk in the cream.
• Simmer, stirring occasionally, until sauce thickens to desired consistency.
• This will take a little time, but as the water evaporates from the cream, it will thicken.
• Season to taste with salt and pepper.
• Stir in chives or parsley.
• Reheat before serving.
• If sauce becomes too thick, thin down with additional wine or cream.
• Serve hot.
• Before serving, bring Wellingtons to room temperature for 1 hour.
• Preheat oven to 425F.
• Bake Wellingtons for 20-25 minutes or until the pastry is golden.
• At this time, if the fillets are 3/4 inch thick, they will be moist and flaky.
• Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.
• The Fine Art of Cooking involves personal choice.
• Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
• As with any recipe, you may find your personal intervention will be necessary.
• Bon Appetit!

SALMON WELLINGTON

Steps:

• Stuffing.
• In a food processor, whirl cubed halibut with egg white until smooth.
• Blend in whipping cream, lemon juice, chervil, salt and pepper.
• Refrigerate in an airtight container for at least 1 hour or for up to 4 hours.
• Salmon Wellington.
• Preheat oven to 400°F (200°C).
• Cut salmon fillet crosswise into 1/2-inch (1 cm) thick slices; cover and refrigerate.
• Trim spinach, removing stems; rinse and shake off excess water.
• In a large saucepan, cook spinach, with just the water clinging to leaves, just until wilted.
• Arrange in single layer on paper towels; pat dry.
• On a lightly floured surface, roll out puff pastry to form 14-inch (35 cm) square.
• Place on sheet of parchment paper large enough to cover large rimless baking sheet.
• Cover pastry with spinach, leaving about 1 1/2-inch (4 cm) border at edges.
• Spread half of the stuffing over spinach; layer with salmon slices, then remaining stuffing.
• Mix egg yolk with 1 tablespoon (15 mL) water; brush some lightly on uncovered top and side borders of pastry.
• Starting at bottom edge and using paper as support, roll up, pressing egg-washed top edge onto pastry; fold in sides, pressing together lightly.
• Place roll and paper on rimmed baking sheet.
• Make-ahead: Cover and refrigerate for up to 4 hours; add 10 minutes to baking time.
• Brush lightly with egg wash.
• Bake in centre of oven for about 30 minutes or until golden and crisp.
• To serve, trim off ends and cut pastry package crosswise into 8 slices.
• Pool one-quarter of the sauce onto each warmed plate.
• Arrange 2 slices per serving on top of sauce.
• Shallot Cream Sauce.
• Meanwhile, in small saucepan, simmer shallots with vinegar over medium-low heat until vinegar is evaporated.
• Add cream; simmer until reduced by half, about 4 minutes.
• Whisking constantly, add butter, a few cubes at a time, to make creamy sauce.
• Add pepper.