Salmon Wellington Recipes

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SALMON WELLINGTONS



Salmon Wellingtons image

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 19

1 clove garlic
1 shallot, roughly chopped
12 ounces cremini mushrooms
3 tablespoons unsalted butter
1/4 cup dry white wine
1 tablespoons creme fraiche
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Six 3-ounce center-cut salmon fillets, skinless
All-purpose flour, for dusting work surface
3 sheets puff pastry, defrosted if frozen
2 cups baby spinach leaves
1 egg, beaten with 1 teaspoon water
Dill-and-Caper Creme Fraiche Sauce, for serving, recipe follows
1 cup creme fraiche
2 tablespoons heavy cream
2 tablespoons chopped fresh dill
1 tablespoon capers, drained
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place the garlic, shallots and mushrooms in a food processor and pulse to chop finely.
  • Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the white wine; reduce over high heat until the mixture is dry. Off the heat, stir in creme fraiche, Dijon and salt and pepper to taste. Set aside to cool slightly.
  • Sprinkle the salmon fillets with salt and pepper on both sides. Set aside.
  • On a lightly floured work surface, roll 1 sheet of the puff pastry into a 12-by-8-inch rectangle, and then cut into quarters. Place a small stack of spinach leaves on the short side of two of the quarters. Top with a salmon fillet and about 2 tablespoons of the mushroom mixture. Brush the pastry edges lightly with egg wash, top with the remaining quarters and crimp the edges. Place the packages on the prepared baking sheet. Repeat with remaining puff pastry sheets and ingredients.
  • Brush the tops of the Wellingtons with egg wash, and cut vents with the tip of a sharp knife.
  • Bake until puffed and golden, about 15 minutes. Let rest for 5 minutes. Serve with Dill-and-Caper Creme Fraiche Sauce.
  • In a small bowl, whisk to combine the creme fraiche, cream, dill, capers and some salt and pepper.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY



Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty image

Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz fresh spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup breadcrumb
4 oz cream cheese
¼ cup shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

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!

Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams

SALMON WELLINGTON



Salmon Wellington image

Categories     Fish     Bake     Salmon     Fall     Healthy     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
4 3/4-inch-thick 6-ounce skinless salmon fillets
6 tablespoons minced shallots
4 tablespoons plus 2 teaspoons chopped fresh tarragon
1 egg beaten to blend (for glaze)
1/2 cup dry white wine
1/2 cup white wine vinegar
1/2 cup (1 stick) chilled butter, diced

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.

SAUCY SALMON WELLINGTON



Saucy Salmon Wellington image

Make and share this Saucy Salmon Wellington recipe from Food.com.

Provided by Mr. Bill in TN

Categories     Weeknight

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

8 (6 ounce) salmon fillets
1 egg yolk, for glaze
1 package puff pastry
3 tablespoons butter
salt & pepper
1 lb mushroom, chopped
2 onions, chopped
6 tablespoons dry white wine
6 tablespoons white vinegar
2 tablespoons shallots, minced
1 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons parsley, minced

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!

Nutrition Facts : Calories 769.7, Fat 50.7, SaturatedFat 20.1, Cholesterol 183.7, Sodium 610.3, Carbohydrate 34.7, Fiber 2, Sugar 2.8, Protein 41.4

SALMON WELLINGTON



Salmon Wellington image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 16

6 tablespoons butter
3 leeks, washed and sliced
1 red onion, finely sliced
2 tablespoons dried tarragon
1/2 cup white wine
1 teaspoon salt
1 teaspoon ground black pepper
2 puff pastry sheets, thawed
Flour, for dusting surface
1 egg plus 2 teaspoons water, for egg wash
1 (3-pound) salmon fillet, skin removed
Dijon Whipped Cream, recipe follows
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon white pepper

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.

HERBED SALMON WELLINGTON



Herbed Salmon Wellington image

This is a twist on beef Wellington, and with a handful of ingredients, it looks more difficult than what it really is!

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 (2.5 pound) salmon, skin removed
1 (17.25 ounce) package frozen puff pastry, thawed
1 (6 ounce) package garlic and herb soft spreadable cheese
1 ½ teaspoons garlic salt
½ teaspoon ground black pepper
1 large egg
6 sprigs fresh dill

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cut salmon into 6 pieces, each the size of a deck of cards.
  • Unfold thawed puff pastry and cut each sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to measure a 5 x 8 inches. Trim off excess.
  • Spread 1 1/2 tablespoons spreadable cheese on 1/2 of the puff pastry, leaving 1/4-inch border free. Top with 1 piece of salmon. Sprinkle salmon with garlic salt and black pepper. Spread 1 1/2 tablespoons spreadable cheese over the top.
  • Using a sharp paring knife, cut staggering slits on the opposite side of the puff pastry. Fold pastry over the top of the salmon. Crimp edges to seal. Place on the prepared baking sheet. Repeat with remaining salmon pieces and ingredients.
  • Beat egg in a small bowl until light and frothy. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper.
  • Bake in the preheated oven for 35 minutes. Serve immediately, garnished with fresh dill.

Nutrition Facts : Calories 820.4 calories, Carbohydrate 38.6 g, Cholesterol 138.9 mg, Fat 54.7 g, Fiber 1.3 g, Protein 42.6 g, SaturatedFat 11.7 g, Sodium 885 mg, Sugar 0.7 g

THE BEST SALMON WELLINGTON



The Best Salmon Wellington image

Recipe from Simply Home Cooked. I made this for Valentine's day, and it was a big hit with my husband and also easy to make.

Provided by Ginger Cook

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 (7 ounce) salmon fillets
salt and pepper
2 tablespoons butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine
3 ounces cream cheese
5 ounces fresh Baby Spinach
2 tablespoons plain breadcrumbs
1/4 cup shredded parmesan cheese
1 (1 lb) package puff pastry
1 egg (for egg wash)

Steps:

  • Season the salmon with salt and pepper to taste.
  • In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
  • Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
  • Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
  • Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
  • Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
  • Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
  • Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
  • Line a baking sheet with parchment paper and place the salmon wellington seam side down.
  • Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
  • Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

Nutrition Facts : Calories 1083.2, Fat 68.3, SaturatedFat 21.8, Cholesterol 181, Sodium 716.9, Carbohydrate 57.9, Fiber 2.7, Sugar 2.1, Protein 55.5

SALMON WELLINGTON



Salmon Wellington image

Elegant puff pastry is wrapped around a well-seasoned salmon.

Provided by Valerie Roman

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon kosher salt
1 ½ pounds salmon fillets
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
2 teaspoons dried dill weed
½ cup Dijon mustard
1 ½ cups mayonnaise
¾ cup crumbled feta cheese
1 cup frozen chopped spinach, thawed and drained
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten

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.

Nutrition Facts : Calories 842.8 calories, Carbohydrate 34.2 g, Cholesterol 74.5 mg, Fat 66.2 g, Fiber 1.6 g, Protein 27.6 g, SaturatedFat 15.4 g, Sodium 1802.6 mg, Sugar 2 g

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