Gourmet Salmon Wellington with Creamy Spinach and Mushroom Filling

Name: Gourmet Salmon Wellington with Creamy Spinach and Mushroom Filling
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Seafood
Ingredients: 2 salmon fillets; Salt and pepper to taste; 1 tablespoon olive oil; 1 shallot, finely chopped; 2 cloves garlic, minced; 2 cups fresh spinach, chopped; 1 cup mushrooms, sliced; 1/4 cup cream cheese; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

Rated 5.0 stars by 1 users

Cuisine

Seafood

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

380

Indulge in the culinary excellence of this gourmet Salmon Wellington with a creamy spinach and mushroom filling. The dish not only pleases the palate but also presents itself beautifully on the plate.

The combination of flaky puff pastry, perfectly cooked salmon, and the vibrant green hues of the spinach and mushrooms make for an elegant and visually stunning presentation.

The richness of the filling, with its creamy and savory flavors, complements the tender and flaky salmon fillets, creating a harmonious taste experience.

This Salmon Wellington is perfect for special occasions or when you want to treat yourself and your loved ones to a luxurious meal. Its impressive appearance will surely impress your guests and leave them wanting more.

Image of Gourmet Salmon Wellington with Creamy Spinach and Mushroom Filling

Ingredients

2 salmon fillets
Salt and pepper to taste
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1/4 cup cream cheese
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

View Cart (0) Checkout

Directions

Preheat the oven to 400°F (200°C).
Season the salmon fillets with salt and pepper on both sides.
Heat the olive oil in a skillet over medium heat. Add the shallot and garlic, and sauté until fragrant.
Add the spinach and mushrooms to the skillet and cook until the spinach wilts and the mushrooms release their moisture.
Remove the skillet from the heat and stir in the cream cheese until well combined.
On a lightly floured surface, roll out the puff pastry to a rectangle large enough to wrap around the salmon fillets.
Place one salmon fillet in the center of the puff pastry. Spoon the spinach and mushroom mixture on top of the salmon.
Place the second salmon fillet on top of the filling, sandwiching it between the two fillets.
Fold the puff pastry over the salmon, sealing the edges by pressing with a fork or your fingers.
Transfer the wrapped salmon to a baking sheet lined with parchment paper.
Brush the puff pastry with the beaten egg wash.
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and the salmon is cooked through.

Nutrition

Serving Size: 1
per serving: Calories; 380

Amount/Serving % Daily Value

Fat: 24 grams; 31%
Saturated Fat: 8 grams; 40%
Cholesterol: 80 milligrams; 27%
Sodium: 350 milligrams; 15%
Carbs: 22 grams; 8%
Protein: 22 grams
Sugar: 1 grams
Fiber: 1 grams; 4%

Salmon_Wellington

10 Tips to keep in mind when cooking Salmon Wellington

Choose fresh salmon fillets: Look for fillets with firm flesh and a vibrant color. Avoid fish with any strong fishy odor.
Season the salmon well: Sprinkle the salmon fillets with salt and pepper to enhance their natural flavors.
Sauté the vegetables before filling: Cooking the shallot, garlic, spinach, and mushrooms before filling the Wellington adds depth of flavor and removes excess moisture.
Thaw the puff pastry properly: Follow the instructions on the puff pastry package to ensure it thaws properly. This will make it easier to work with and prevent uneven baking.
Seal the edges tightly: Press the edges of the puff pastry firmly together to create a tight seal. This will help prevent the filling from leaking out during baking.
Let the filling cool before assembling: Allow the spinach and mushroom mixture to cool slightly before placing it on the salmon fillets. This prevents the heat from melting the puff pastry too quickly.
Brush with egg wash for a golden crust: Brushing the puff pastry with beaten egg gives it a beautiful golden color and adds shine.
Rest before slicing: Allow the Salmon Wellington to rest for a few minutes after removing it from the oven. This allows the juices to redistribute and makes it easier to slice.
Serve with a sauce or garnish: Consider serving the Salmon Wellington with a complementary sauce, such as a dill cream sauce or a lemon butter sauce. It adds an extra layer of flavor and enhances the dish's presentation.
Garnish for an elegant touch: Sprinkle fresh herbs, such as chopped parsley or dill, over the Salmon Wellington just before serving. It adds a pop of color and freshness.

Serving suggestions

Salmon Wellington is a dish that shines on its own, but here are some suggestions for serving it:

Lemon Dill Sauce: Serve the Salmon Wellington with a light and tangy lemon dill sauce. The bright flavors of the sauce complement the richness of the dish.
Roasted Asparagus: Roast some asparagus spears with olive oil, salt, and pepper until tender. Serve them alongside the Salmon Wellington for a vibrant and nutritious side.
Garlic Mashed Potatoes: Creamy garlic mashed potatoes make a comforting and satisfying accompaniment to the Salmon Wellington. The creamy texture and savory flavors pair well with the fish.
Mixed Green Salad: Balance the richness of the Salmon Wellington with a refreshing mixed green salad. Toss together a variety of fresh greens, cherry tomatoes, cucumber slices, and your favorite dressing.
Ratatouille: Serve the Salmon Wellington with a side of ratatouille, a flavorful vegetable medley made with eggplant, zucchini, bell peppers, and tomatoes. It adds a touch of Mediterranean flair to the meal.
Quinoa Pilaf: Prepare a light and fluffy quinoa pilaf with vegetables and herbs. The nutty flavors of quinoa complement the salmon and add a nutritious element to the plate.
Sautéed Green Beans: Quickly sauté green beans with garlic and olive oil until tender-crisp. They provide a vibrant pop of color and a fresh, crunchy texture to the meal.
Citrus Salad: Create a citrus salad by combining segmented oranges, grapefruits, and sliced fennel. The bright and tangy flavors of the citrus add a refreshing contrast to the richness of the Salmon Wellington.
Herb-Roasted Potatoes: Roast baby potatoes with a medley of herbs, such as rosemary, thyme, and garlic. The crispy exterior and fluffy interior of the potatoes make them a delightful pairing with the salmon.
Cauliflower Mash: For a low-carb alternative to mashed potatoes, make a creamy cauliflower mash. Simply steam cauliflower florets and blend them with butter, cream, and seasoning for a velvety side dish.

FAQ's

Q: Can I use frozen salmon fillets for Salmon Wellington?
A: It's best to use fresh salmon fillets for optimal flavor and texture. However, if you only have frozen salmon, make sure to thaw it thoroughly in the refrigerator before using and pat it dry to remove excess moisture.

Q: Can I use a different type of fish for Wellington?
A: While Salmon Wellington traditionally features salmon, you can experiment with other firm-fleshed fish like trout or halibut. Adjust the cooking time accordingly to ensure the fish is cooked through.

Q: Can I prepare the filling in advance?
A: Yes, you can prepare the spinach and mushroom filling ahead of time. Let it cool completely before refrigerating in an airtight container. When ready to assemble the Wellington, bring the filling to room temperature before proceeding.

Q: Can I make Salmon Wellington ahead of time?
A: While it's best to bake and serve the Salmon Wellington fresh, you can assemble it ahead of time and refrigerate it, tightly wrapped in plastic wrap, for up to 24 hours. Bake it just before serving for the best results.

Q: Can I reheat leftover Salmon Wellington?
A: Yes, you can reheat leftover Salmon Wellington in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Keep in mind that the puff pastry may not be as crisp after reheating.

Q: Can I freeze Salmon Wellington?
A: It's not recommended to freeze the fully assembled Salmon Wellington as the texture of the puff pastry may be affected. However, you can freeze the cooked salmon fillets separately and make a fresh batch of filling and puff pastry when ready to serve.

Q: How can I ensure the puff pastry stays crisp?
A: To keep the puff pastry crisp, avoid covering it tightly with foil during baking, as this can trap steam and make it soggy. Additionally, make sure the salmon is fully cooked and not overly moist, as excess moisture can affect the crispness of the pastry.

Q: Can I make individual servings of Salmon Wellington?
A: Yes, you can create individual portions by dividing the salmon fillets and filling into smaller portions before wrapping them in puff pastry. Adjust the cooking time accordingly to ensure they are cooked through.

Q: Can I make a vegetarian version of Wellington?
A: Absolutely! For a vegetarian version, you can replace the salmon with a vegetable-based filling, such as a mix of sautéed mushrooms, onions, and spinach. Follow the same steps for assembling and baking the Wellington.

Q: Can I substitute the puff pastry with a different dough?
A: While puff pastry is traditional for Wellington, you can experiment with other types of dough, such as phyllo pastry or pie crust, for a different twist. Keep in mind that the texture and cooking time may vary.

Back to blog

Item added to your cart

Gourmet Salmon Wellington with Creamy Spinach and Mushroom Filling