Salmon Wellington
Ingredients
- 2 5-6-ounce pieces of salmon skin removed
- 1 bag (5 ounces) baby spinach
- 4 ounces cream cheese softened (take out of the refrigerator 2 hours ahead of time)
- 2 ounces Parmesan cheese grated
- 1 garlic clove chopped
- 1 box of puff pastry (2 sheets) thawed (remove from the freezer and put in the refrigerator 12 hours ahead of time)
- 1 egg
- 2 tablespoons water
- Salt and pepper to taste
Notes
Recipe for 2
Preheat oven to 425 degrees.
Dry the salmon thoroughly and season with salt and pepper to taste.
In a pot of salted boiling water, blanch the spinach lightly.
Drain the spinach in the strainer, squeezing out as much water as possible.
Finely chop spinach.
Mix cream cheese, Parmesan, garlic, and spinach, and season with salt and pepper.
Cut the puff pastry to the proper size to wrap each piece of salmon. Roll it lightly to remove the creases.
Place each piece of salmon on a separate sheet of puff pastry and add spinach mixture on the top of each.
Wrap each peice of salmon, sealing the seams by applying a little pressure with your fingertips.
Beat egg with water.
Paint the egg wash onto the puff pastry.
Place on baking sheet.
Chill for at least 45 minutes. (Make ahead note: you can also wrap tightly in plastic wrap and keep in the refrigerator for 48 hours.)
Bake for 25 minutes, or until golden.
Bon Appetit!
