Salmon Wellington

I came up with this recipe for some friends we were having over at the end of January. It was so successful, I’ve made it six times since. I’ve even changed it up with a Chicken Cordon-Bleu and it’s lovely. I find 50-60 grams of protein are plenty because there is a little topping and the pastry is very filling. Depending on what’s inside, you may or may not even need a sauce.

The cracked pastry does not take anything away from the wow factor of this dish.

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

• 15 g onion
• 50 g baby spinach
• Splash of olive oil
• 65 g goats cheese, room temperature
• 5 g roasted puréed garlic
• Salt, pepper and dill to taste
• 120 g Wild Pacific Salmon, skin removed
• 1/2 a sheet of puff pastry
• 1/2 egg, whisked

Directions:

1. Preheat the oven to 425° F
2. Sauté the onion and spinach in the olive oil until the onion is translucent and the spinach has wilted, set aside to cool.
3. Combine the sautéed vegetables, goats cheese, roasted garlic and season with salt, pepper and dill.
4. Layout the puff pastry and cut it into two rectangular pieces, roll out to be able to cover the entire fish.
5. Divide the goat cheese mixture between the two puff pastry and spread out in about the same shape as the salmon. Lay the salmon on top and fold the puff pastry over so the side overlap and you can pinch them closed. Flip over and pinch the ends closed. Use a fork to create a strong seal on the ends and score the top. Brush tops with the egg wash and bake for 15-20 minutes or until the salmon is about 135° F.
6. Serve immediately.

We prefer wild caugh Pacific salmon because it is brightly coloured and has great salmon flavour.