Can I use frozen puff pastry for Salmon Wellington?

Yes, you can use frozen puff pastry. Just make sure to thaw it completely according to the package instructions for the best results. This flexibility makes it easy and convenient to prepare Salmon Wellington without any hassle.

What types of salmon are best for this recipe?

Wild-caught salmon is ideal for this recipe due to its flavor and health benefits. You might also consider using farmed salmon if it's more readily available, just ensure it's fresh for the best taste.

Can I make Salmon Wellington ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator. You can also shape and seal the Wellington, then cover and refrigerate until you're ready to bake, making it perfect for parties.

How do I know if the Salmon Wellington is done?

The Salmon Wellington is finished baking when the pastry is golden brown and puffed up. To be extra sure, you can insert a thermometer into the salmon; it should read 145°F (63°C) when fully cooked.

What can I substitute for cream cheese?

If you're looking for a dairy-free alternative, cashew cream or vegan cream cheese can work well. You could also use cottage cheese blended until smooth for a healthier option.

Salmon Wellington: Flavorful And Impressive Seafood Dish

Ingredients

Units Scale

1 pound Wild Salmon
1 sheet Puff Pastry
2 cups Fresh Spinach
1/2 cup Cream Cheese
1 Lemon (zested and juiced)
2 tablespoons Fresh Dill
1 Egg (beaten for egg wash)
Salt and Pepper (to taste)

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Instructions

Preheat your oven to 400°F (200°C).
Sauté the fresh spinach until it wilts, about 2-3 minutes. Remove from heat and mix with cream cheese, lemon juice, lemon zest, dill, salt, and pepper until well combined.
Roll out the puff pastry on a floured surface until it’s larger than the salmon fillet. Place the salmon in the center and spread the spinach mixture evenly on top.
Fold the pastry over the salmon and seal the edges carefully.
Brush the top with the beaten egg for a shiny glaze.
Bake for 25-30 minutes or until golden brown. Let it rest for 5 minutes before slicing and serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. This dish pairs well with a crisp green salad or roasted vegetables.

Author: James Walker
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Seafood

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 3g
Sodium: 450mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 23g
Cholesterol: 75mg