Salmon Wellington
Salmon Wellington
Servings: 4
Cook time: 1 1/2 hrs
Ingredients:
- 1 large / yellow onion, halved and thinly sliced
- 1 Tblsp / salted or unsalted butter
- 2 Tblsp / extra virgin olive oil
- 5 ounces / baby spinach
- 2 Tblsp / cream cheese, at room temperature
- 1 fillet / salmon (1 1/2 pounds), skinless, boneless
- 1 tsp / garlic powder
- salt and pepper
- 13-14 ounces / store-bought puff pastry (thawed if frozen, according to package directions)
- 1 large / egg
Instructions:
- Caramelize the onions: Heat butter and 1 table spoon olive oil in a medium skillet over medium heat. Once butter melts and is sizzling hot, add onions and season with salt. Sauté, stirring every few minutes so that the onions cook evenly.
- Once onions are translucent after about five minutes, reduce heat to low, continue cooking, stirring every few minutes, until onions are caramelized and golden all over, 12-15 minutes more. Transfer the caramelized onions to a dish and let cool completely.
- Wipe out skillet. Add 1 tablespoon olive oil to skillet and set over medium heat. Once oil is hot, add spinach, season with salt and cook until wilted, about 3 minutes. Set skillet aside to cool, then drain spinach and transfer to a small bowl. Use a fork to combine spinach with cream cheese. Season spinach with a dash of salt and ¼ teaspoon pepper. Set aside.
- Sprinkle salmon with garlic powder and generous amounts of salt and pepper on both sides. Set aside.
- Transfer puff pastry rectangle to a lightly-floured surface. If your dough is not large enough to completely envelope the entire salmon fillet, you will need to roll it with a rolling pin until it is.
- Place salmon, top-side down, in center of pastry and spoon creamy spinach on top. Arrange caramelized onions in an even layer on top of spinach. Fold tops and sides of dough over fillet and pinch dough together at seam. Flip dough parcel over onto a parchment-lined baking sheet, seam-side down, and refrigerate for 20 minutes.
- Preheat oven to 425 degrees and place a rack in center position.
- Prepare the egg wash: In a small bowl, beat egg with 1 tablespoon water. Remove chilled salmon from refrigerator. Brush egg wash all over the top. Use a sharp knife to cut shallow crisscross slants all over. Transfer pan to oven and bake until pastry puffs up and is golden brown, 25-30 minutes. Remove from oven and transfer salmon Wellington to a cooling rack. Let cool at least 15 minutes. Serve salmon. Enjoy!