Recipes|Featured Main
Salmon Wellington
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Cook Time:PT60M30 Minutes
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Yield:4 Servings
Ingredients
- 4 (4 ounces) 1-inch thick salmon filets, pin bones and skin removed (our seafood staff can do this for you)
- Salt and pepper to taste
- 1 sheet thawed puff pastry
- 1 ½ cups Our Own Artichoke Crab Dip
- 2 cups packed baby spinach leaves
- 1 beaten egg
- 2 tablespoons poppy seeds or black sesame seeds
- 4 (113.4g) 1-inch thick salmon filets, pin bones and skin removed (our seafood staff can do this for you)
- Salt and pepper to taste
- 1 sheet thawed puff pastry
- 354.88ml Our Own Artichoke Crab Dip
- 473.18ml packed baby spinach leaves
- 1 beaten egg
- 25.56g poppy seeds or black sesame seeds
One of our most popular and easiest recipes. Featuring Our Own Artichoke Crab Dip, this dish is perfect for special occasions yet simple and fast enough for any night. Pair with a light salad and a glass of wine for a lovely meal.
Preparation
STEP 1
Preheat oven to 425°F.
STEP 2
On a lightly floured surface, roll out puff pastry to about 1/8 inch and cut into four equal pieces. Divide artichoke crab dip equally amongst puff pastry pieces, then top each piece with ½ cup baby spinach leaves.
STEP 3
Season salmon fillets liberally with salt and pepper and place on puff pastry pieces. Brush beaten egg along edges of pastry and bring edges and corners up and over salmon to create a package. Press to seal well.
STEP 4
Place seam-side down on baking sheet lined with parchment or silicone baking mat. Leave space between each piece. Brush lightly with beaten egg and sprinkle lightly with poppy seeds or sesame seeds.
STEP 5
Bake 25-30 minutes until the pastry is golden brown. Let rest 5 minutes.
Options
For more dramatic presentation, leave salmon and pastry whole and make as one large piece. Baking sheet will need to be turned halfway through cooking and cooking time may be longer.
This can be made the day ahead and refrigerated. Apply the egg wash and seeds just before cooking.