Family Style – Salmon Wellington with Spinach

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2 pounds skinless salmon fillet
1 lime
salt and pepper
1 package frozen puff pastry, thawed but very cold
1 beaten egg with 1 tablespoon water
olive oil

for the spinach filling;
1/2 cup cream cheese
1/2 cup fresh parmesan cheese
2 garlic cloves
1 bunch fresh basil
2 cups frozen thawed chopped spinach, squeezed dry
salt and pepper

Preheat oven to 375°F. Line a rimmed baking sheet with nonstick foil paper.
Season salmon with salt pepper and the juice of one lime

For spinach mixture, in a food processor mix all ingredients until well blended.
Halve salmon through the middle into 2 pieces of equal thickness.
Cut rolled dough into 2 pieces across the center, place 1 half sheet of dough on the baking sheet, sprinkle with some olive oil and center salmon on dough. Spread half of the mixture on top of the salmon filet and top with other half of the salmon. Top with remaining mixture. Set pastry top in place and seal edges. Lightly score with cross hatch pattern on angle, being careful not to cut through dough. Bake 25 minutes, brush with egg wash and bake 20 minutes longer to cook salmon through and until the dough is puffed and brown.
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