Ingredients for Salmon Wellington
- 4 (6-ounce) salmon fillets
- 1 large egg yolk, beaten
- Puff Pastry
- Butter
- Salt & Pepper
- Mushroom
- Onions
- Dry White Wine
- White Vinegar
- Shallots
- Heavy Cream
- Salt
- White Pepper
- Parsley
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How to Make Salmon Wellington
- **Prepare the Mushroom Duxelles:** Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium chopped onion and sauté until softened, about 5 minutes. Add 8 ounces of sliced cremini mushrooms and cook, stirring occasionally, until most of the liquid evaporates (about 8-10 minutes). Season with salt and pepper to taste. Remove from heat and let cool completely.
- **Prepare the Salmon:** Preheat oven to 425°F (220°C). Pat 4 (6-ounce) salmon fillets dry with paper towels. Tuck the thinner edges of each fillet underneath to create even thickness.
- **Assemble the Wellingtons:** Roll out 1 sheet (14.1 ounces) of puff pastry on a lightly floured surface to a 14x12 inch rectangle. Cut into 4 equal rectangles. Repeat with the second sheet of puff pastry.
- **Fill and Bake:** Spread the mushroom duxelles evenly over each salmon fillet. Top each fillet with a pastry rectangle. Tuck 1/2 inch of pastry under the fillet, pressing gently to seal. Trim excess pastry. Do not cover the bottom of the fillet completely to prevent sogginess. Brush the top and sides with 1 beaten egg yolk. Cut scraps of pastry into small decorations and place on top of the wellingtons. Glaze again with egg yolk.
- **Bake:** Bake for 20-25 minutes, or until the pastry is golden brown and the salmon is cooked through. If the fillets are 3/4 inch thick, they should be moist and flaky.
- **Make the White Wine Sauce (while Wellingtons bake):** In a medium saucepan, combine 1/2 cup dry white wine, 1 tablespoon white wine vinegar, and 1 finely chopped shallot (or 1/4 small onion). Bring to a boil, reduce heat and simmer until slightly thickened (about 5 minutes). Slowly whisk in 1/2 cup heavy cream. Simmer, stirring occasionally, until thickened (about 5-7 minutes). Season with salt and pepper to taste. Stir in 1 tablespoon chopped fresh chives or parsley.
- **Serve:** Let the Wellingtons rest for 10-15 minutes before serving. Spoon a small amount of sauce onto each plate. Place a Wellington on top of the sauce and serve with the remaining sauce on the side.
- **Enjoy!**
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
11g
Fat
100g
Carbs
11g
