Meatless My Top Picks

Salmon: Salmon Wellington

Shared with me by: Tiffany SL (sister-in-law)

Pretty presentation, easy and delicious

Ingredients

  • 2 Tbls. butter
  • 2 cloves garlic, chopped
  • ½ medium onion, chopped (or 1 large shallot)
  • 5 oz. fresh spinach, stems removed (1/2 pkg.)
  • 1 t. salt
  • 1 t. pepper
  • 1/4 c. bread crumbs
  • 4 oz. low-fat cream cheese, softened
  • ¼ c. parmesan cheese, shredded
  • 2 Tbls. fresh dill, chopped
  • 1 or 2 sheets puff pastry, softened to room temp (see note)
  • 1 to 1-1/2 lbs. salmon filet, skin removed (or four 5 oz. filets
  • 1 t. salt
  • 1 t. pepper
  • 1 egg, beaten

Instructions

In a large fry-pan over medium heat, melt butter. Add garlic and onions; cook until translucent.

Add spinach, salt and pepper; cook until spinach is wilted.

Stir in bread crumbs, cream cheese, Parmesan and dill; stir until mixture is evenly combined. Remove from heat and set aside.

On a prep mat or cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle and season both sides with salt and pepper. If using individual salmon fillets, cut pastry sheet in half and use 2 sheets.

Place spoonful’s 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. Flip the puff pastry-wrapped salmon over and transfer to a baking sheet lined with parchment paper.

With a pastry brush, apply the beaten egg to the top and sides. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. Brush the top with egg wash again.

Bake at 425 degrees for 20-25 minutes, until pastry is golden brown. Slice, then serve.

Serves 4

NOTE: There is enough filling to make 4 individual filets, then use 2 puff pastry sheets (2 pkgs. frozen Orka Bay Wild Alaskan Salmon)