GATHERINGS
This recipe is from simplyhomecooked.com.
Salmon Wellington
Makes 4 servings 4 salmon fillets (7 ounces each) Salt and pepper to taste 2 tablespoons butter 1 shallot, chopped 2 garlic cloves, minced 1⁄4 cup white wine, such as Pinot Grigio 3 ounces cream cheese 5 ounces fresh baby spinach 2 tablespoons plain breadcrumbs 1 ⁄4 cup shredded Parmesan cheese 1 pound package puff pastry, thawed 1 egg plus 1 teaspoon water, mixed Season salmon with salt and pepper to taste; set aside. In a large nonstick pan, heat butter over medium heat and add shallot and garlic. Sauté until shallots become translucent, about 4 minutes. Increase heat to high and add wine. Let liquid cook out about 5 minutes, then add cream cheese and sauté 1 minute. Last, add spinach, breadcrumbs and Parmesan. Sauté until spinach softens. Unfold puff pastry onto a lightly floured surface and roll out the 2 sheets, then cut them each in half so each piece is about 10 by 14 inches. Preheat oven to 400 degrees. Place each seasoned salmon fillet in middle of each puff pastry sheet. Depending on size of fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges. Divide spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush edges of puff pastry with egg wash. Begin folding puff pastry over, starting with longer side. When folding over short edges, brush on more of the egg wash before folding. Line a baking sheet with parchment paper and place the salmon Wellington on it seam side down. Make crosshatch slits on top of Wellington with a knife. Then brush with more egg wash. Bake in preheated oven 25 to 30 minutes or until pastry is golden brown.