Recipe - Salmon Wellington

Happy New Year Sisters!

Christmas is over, but the holidays aren't.  I always think it's fun to have something festive for New Year's Day, especially if the family is still around.  In past years I've made made things like crab legs or prime rib--foods we don't usually have at other times of the year. Recently I tried something new.  Patterned after the classic dish, Beef Wellington, my Salmon Wellington is a New Year's meal fit for a king (or a hard-working construction guy). I know everyone's tired of hearing about my torn-apart kitchen, so I won't mention that I made this elegant recipe the other day in this less than desirable space:

Don't be too appalled. He left me a small piece of counter top that is kept impeccably clean!  What this means, however, as things have deteriorated even further in my kitchen since then, the next few posts may feature simpler fare.  Pancakes anyone?  I have a daughter or two who has promised to provide a guest post while my kitchen is out of commission, and in a few weeks, if the stars align, a picture of the finished product may appear. Until then, bear with me--and be sure to make something special for your loved ones to kick off 2016!  

Salmon Wellington

-2 egg yolks

-1 egg plus 1 Tablespoon water

-8 oz. (1 package) cream cheese, softened

-1 lb chopped fresh spinach leaves

-1/2 lb mushrooms, sliced

-4 cloves garlic, minced

-1 bunch chopped green onions

-1/4 teaspoons lemon pepper

-1/4 teaspoon salt

-One package Pepperidge Farm Puff Pastry Sheets (2 sheets), thawed

-About 3 lbs salmon

Divide salmon into 8 equally sized portions, about 3/4" thick. (Please note that I have only 5 pieces, but they were really too big and it's better if you make the recipe for 8).  If there is a skinny edge along one side of the fillets, trim that off and use for another purpose so that the thickness will be pretty consistent (as shown).  If the salmon is not skinless, remove skin from the bottom with a sharp knife, cutting closely as possible so as to not waste any.

Saute spinach, mushrooms, and green onions in 1 to 2 Tablespoons of olive oil.  It will cook way down.  Add minced garlic for the last minute of sauteing. 

Drain well in colander, pushing against it with a spoon, then press out more liquid with paper towels as shown. 

 

It needs to look very dry, as shown above.  You don't want watery veggies going into the dish, or it will ruin the crispiness of the pastry.

Put 2 egg yolks in a bowl.  Add the cream cheese (which has been left out an hour to soften), lemon pepper and salt.  Beat well with electric mixer.  Stir in spinach mixture.

Unfold the pastry sheet on a lightly floured surface.  Roll out somewhat thinner with a rolling pin.

Spread the cream cheese mixture all over the pastry to within 1 inch of the edges. Divide into portions for the salmon with a pizza roller, so there is a top piece for eacha s well as the bottom piece you have placed the salmon on.  Top with the salmon.  Season salmon pieces with salt and pepper.Place on a greased cookie sheet.Tuck the ends around and under to seal.  Brush the pastry with the egg/water mixture.  Cut several slits in the pastry top.Bake at 375 for about 25 to 30 minutes or until golden brown. Serves 8.

Note:  I didn't do a very good job portioning out the salmon and pastry and was trying to make 5 servings (which turned out to be too large).  I think it would be perfect if you divided each sheet of pastry into 8 equally sized rectangles (after spreading with spinach mixture).  Then you would have a top and bottom for 8 portions of salmon that would be about the right size.