Salmon Wellington
Ingredients: (Serves two)
- 1 salmon fillet
- 2 tbs butter
- 2 cloves garlic, chopped
- 1/2 medium onion, chopped
- 5 oz fresh spinach (140g)
- 1/3 cup breadcrumbs (40g)
- 1/4 cup shredded Parmesan (30g)
- 4 oz cream cheese (110g)
- 1 egg, beaten
- 1 sheet puff pastry, softened to room temperature
- salt and pepper to taste
Directions:
- Preheat oven to 425F (220C)
- Saute butter, garlic, and onions. add the spinach, salt and pepper cooking until spinach is wilted. Then add the breadcrumbs, cream cheese, and parmesan mixing well until evenly combined. Remove from heat and set aside.
- Roll out the sheet of puff pastry and place the cheesy spinach mixture onto the the center of the pastry to match the size of the salmon fillet. Season both sides of the salmon and place on the top. Trim excess pastry from the ends, then brush edges with a little of the beaten eggs and fold the puff pastry over the salmon.
- Flip the pastry wrapped salmon over and transfer to the a baking sheet lined with parchment paper. Brush the beaten egg on the top and sides of the pastry. Score the top with a knife and brush the top again with beaten egg. Bake for 20-25 minutes until pastry is golden brown.