Description
A recipe for Salmon Wellington

Ingredients

• 1 tablespoon sweet butter
  
• 1-1/2 tablespoons shallots or onion, minced
  
• 1/2 cup frozen spinach, defrosted and well drained
  
• 1/8 teaspoon ground nutmeg
  
• 1/2 tablespoon lemon zest
  
• 1 teaspoon thyme or dill, minced
  
• Kosher salt and cracked black pepper
  
• 1-1/2 tablespoons crumbled feta cheese
  
• 4 thick, skinless fillets of salmon (about 6 ounces each)
  
• 2 packages puff pastry (defrosted in refrigerator)
  
• 1 lightly beaten egg
  
• 1 teaspoon milk

Preparation
1. Heat sauté pan with butter over medium heat. Add shallots and sauté 3 to 4 minutes until softened. Reduce heat to medium-low and add spinach, nutmeg, lemon zest, thyme, salt and pepper. Sauté 2 to 3 minutes; remove from heat and stir in feta. Taste for seasoning and let cool.

2. Lightly salt and pepper each piece of salmon and top with 2 tablespoons of spinach mixture.

3. Roll out pastry sheets on lightly floured board. Cut 1 piece of pastry for bottom of each fillet-about 1 inch larger than the salmon. Cut a second piece large enough to drape over fillet and touch counter, plus 1 inch to spare all the way around.

4. Brush edge of smaller sheet with lightly beaten egg mixed with milk. Place 1 piece of salmon in center of pastry. Drape larger piece over salmon and seal the two pieces of dough together by folding and pleating like a pie crust. Repeat for each package. Chill at least 30 minutes or freeze up to 1 week before baking.

5. Preheat over to 425 degrees F. Brush top of each package with a small amount of egg-milk mixture. Put on sheet pan lined with parchment paper and a dusting of corn meal. Bake in preheated oven for 18 to 23 minutes, until golden. Let rest 5 to 10 minutes before serving.

Note: Puff pastry must be cold (but not frozen) when placed into a hot oven in order for the pastry to become light and flaky.

Nutrition
no information available

Serves
Makes: 4 servings

Variations
no information available