Impress your friends and family with this elegant Salmon Wellington, perfect for a fancy dinner. This recipe elevates simple salmon to a whole new level with a creamy spinach filling and flaky puff pastry.
Prepare the Filling:
• In a medium pan, melt the butter over medium heat. Add the chopped shallots and minced garlic, and sauté until the shallots are translucent, about 3-4 minutes.
• Increase the heat to high and pour in the white wine. Let it cook and reduce for about 5 minutes, until most of the liquid has evaporated.
• Add the baby spinach and sauté until just softened, about 3 minutes.
• Stir in the parmesan cheese and cream cheese until fully combined. Season with salt and pepper to taste. Remove from heat and let cool slightly.
Assemble the Wellington:
• Preheat the oven to 400°F (205°C).
• Roll out the puff pastry sheet on a lightly floured surface if needed. Place the salmon fillet in the center of the pastry.
• Spoon the cooled spinach and cheese mixture evenly over the top of the salmon.
• Fold the puff pastry over the salmon, sealing the edges tightly. Use egg wash to help seal the pastry if needed.
• Place the wrapped salmon seam-side down on a baking sheet lined with parchment paper.
• Using a sharp knife, make shallow crosshatch slits on top of the pastry for decoration. Brush the entire surface with egg wash for a golden finish.
Bake:
• Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Serve:
• Let the Wellington rest for 5 minutes before slicing. Serve warm and enjoy!