Salmon Wellington

Salmon Wellington Ingredients

4 skinless salmon fillets1 tbsp olive oil2 tbsp butter4 cloves garlic (minced)2 shallots or 1 medium onion (finely diced)2 cups mushroom (sliced)4 cups spinach (chopped)1 tsp dried thyme2 tbsp plain bread crumbs1/4 cup parmesan cheese (grated)1 package puff pastry2 tbsp parsley leaves1 egg (lightly beaten with 1 tbsp water)1 tsp salt (divided, to taste)1/2 tsp fresh ground black pepper (divided, to taste)

Steps

Season salmon fillets with 1/2 the amount of salt & pepper, set aside.In a pan, heat olive oil & butter over medium high heat & add chopped shallots & garlic.Sauté until shallots they turn translucent.Add mushrooms, cook till they release their moisture then reabsorb it.Add spinach, thyme, bread crumbs, parmesan cheese, remaining salt & pepper, sauté just until the spinach wilts.Taste to adjust seasoning & set aside to cool completely.Unfold puff pastry onto a lightly floured surface, roll it out & cut them into 4 rectangles, according to the size of salmon fillets.Arrange & press down parsley leaves on 1 side of pastry, flip over & place them on a large lined baking tray.Place 1/4 of mushroom spinach mixture onto the middle of each puff pastry sheet (leave about 2 inches around the edges) followed by the seasoned salmon fillet on top.Brush edges of puff pastry with egg wash & fold over starting with the longer side.When salmon fillets are fully encased, use a fork to press down & crimp the edges.Brush top of the salmon wellingtons with more egg wash.Bake at 200 deg C for 20-30 mins or until pastry turns golden brown.Leave to cool for a few mins & serve warm.