Salmon Wellington
Salmon Wellington
Ingredients
Instructions
- Season the salmon with salt and pepper to taste.
- Heat the butter, shallots, and garlic in a pan over medium heat until the shallots become tender and translucent.
- Turn the heat to high and add the white wine; let simmer for about 5 minutes.
- Add the cream cheese to the pan and let cook for about 1 minute.
- Add the spinach, bread crumbs, and parmesan cheese to the pan and cook until the spinach is soft and wilted.
- Lightly flour your counter space and unroll the puff pastry, then cut each sheet in half, giving you 4 total pieces. Place one fillet portion in the middle of each piece of puff pastry, and then top each fillet with 1/4 of the spinach mixture.
- Brush the edges of each puff pastry with the beaten egg, then fold the puff pastry around the fillet until it is fully enclosed.
- Place the salmon wellingtons seam-side-down on a baking sheet lined with parchment paper. Make crosshatch marks on the top of each Wellington and brush with additional egg wash.
- Bake at 400 degrees for 30 minutes, or until the pastry is flaky and golden brown.
- Before serving, sprinkle with some additional parmesan cheese.
Miso is a fermented soybean paste that is sold in a a tub (like margarine) and can be found in the refrigerated section of Asian or international supermarkets. Since it is sold as a thick paste, a little goes a long way. Miso is often mixed with other ingredients to make marinades and sauces. It has a mild taste, is rather salty and adds a rich savory flavor (called “umami”) to dishes and soup. From a health perspective, fermented foods offer probiotic benefits that include digestive and immune support.
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