This recipe features a fillet of salmon that’s brushed with a mixture of melted butter, lemon, and mustard, then placed on a bed of garlicky sautéed spinach. The salmon and spinach are then wrapped up in puff pastry like a present, then baked until the pastry is deeply golden, and the fish is moist and tender.
Once wrapped in pastry, the salmon stays incredibly moist, and it soaks up all the rich, buttery flavors. You’ll want to use skinless salmon for this recipe. If the salmon is sold skin-on, the seafood counter can usually remove it for you.
Ingredients
1 tablespoon unsalted butter
½ tablespoon mustard
¼ tsp lemon juice
¾ teaspoon kosher salt divided
½ teaspoon black pepper divided
1 pkg frozen chopped spinach
2 cloves garlic minced
½ pkg softened cream cheese cut into small pieces
1 large egg
1 tube of crescent rolls – if you can get the non-perforated kind that's best
2, 6oz. salmon fillets skin removed
Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon juice, salt & pepper. Set aside.
Cook the spinach in the microwave according to box. But stop it halfway through. Stir in the garlic and pieces of cream cheese. Finish cooking. Stir well and let cool.
Place a rack in the center of your oven while you pre heat to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.
In a small bowl, lightly beat the egg. Set aside.
Unroll the pastry on a sheet of wax paper. With a table knife, cut the two halves apart.
Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture.
Place each fillet, butter side down, on each pile of spinach.
Brush pastry all around the fish with the beaten egg.
Fold 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 other side up, adhering it to the first. (the egg wash should act as a “glue”), close in the ends and seal with more egg wash.
As long as it’s sealed and covers the salmon, you’re set. 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 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.
Our music tonight: https://www.youtube.com/watch?v=Qe_1B1P9Bw4 les bicyclettes de belsize
What a fantastic meal for my Master! Paired with scalloped potatoes and a roasted asperagus.
socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
You could replace the spinach mixture with store-bought spinach dip, and use larger piece of fish wrapped up & cooked, then cut to serve.
To Make Ahead and Freeze*.
*Do not freeze the cooked salmon Wellington; however, you can freeze it before it is baked.
Prepare as directed through the point of scoring the top, but do not add the egg wash on top. Place it on a baking sheet in the freezer until solid. Then, store in an airtight freezer-safe storage container in the freezer for up to 3 months.
When you’re ready to prepare it, let it set at room temperature for about 20 minutes (enough for the pastry to soften up a bit), then add the egg wash, score, and bake. You’ll need to add 15 to 20 minutes to the cooking time.
To Reheat the already Baked Salmon Wellington. Let the salmon come to near room temperature, then reheat it in the oven at 375 degrees F for about 10 to 15 minutes, until warmed through. You can rewarm this dish in the microwave in a pinch, but it’s likely the pastry will become soggy and the fish will dry out; the oven will yield much better results.
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