S ~ Salmon Wellington

    At the request of several of my readers, and because today is letter 'S' in the A-Z challenge, I will be sharing the recipe for the Salmon Wellingtons I had made last month.

     I wish I had taken more pictures, especially one of it cut open where you could see the beauty of the inside, but this is all I have.

   

Salmon Wellington

3 tablespoons butter

3 cloves garlic, chopped finely

1 medium onion, chopped

1 bag fresh spinach

1 teaspoon salt, for spinach

½ teaspoon pepper, for spinach

½ cup breadcrumb

6 oz cream cheese

½ cup shredded parmesan cheese

1 box puff pastry, softened to room temperature

3 pieces of salmon, skin removed (I cut three strips about 2 inches wide from the giant salmon we had)

1 teaspoon salt, for salmon

1 teaspoon pepper, for salmon

1 egg, beaten

In a large cast iron skillet or any large frying pan. (I'm partial to cast iron) melt butter and saute onions and garlic until translucent. Add spinach, and salt and pepper. Stir until spinach has been wilted. Add cheeses and breadcrumbs. Stir until combined and set aside.

Unroll the puff pastry dough and place a piece of salmon on it, spoon a third of the onion, spinach, cheese mixture on top and press and shape firmly. Trim extra dough away and then fold and tuck salmon in snugly, trimming away any extra dough for the second time. Repeat with the second sheet of dough. For the third piece of salmon take all your dough scraps and do the best you can to make another wellington. It won't be nearly as pretty, but equally as delicious.

Place seam side down on a parchment paper lined baking sheet.

With a sharp knife carefully score the top of the dough in diamond shape pattern. Brush with your beaten egg and pop into a preheated 425º oven onto the middle rack. Bake for 20 -25 minutes.