Salmon Wellington

Salmon Wellington
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Salmon Wellington

Recipe by Anything But Lima BeansCourse: Main
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Looking for a different way to prepare your salmon? This wellington recipe is simple to prepare but adds great flavors to the salmon and that nice crunch with the puff pastry shell!

Ingredients

  • 3/4 pound salmon fillet, skinless

  • 4 oz cream cheese, softened

  • 1/2 cup grated mozzarella cheese

  • 1 garlic clove, pressed or finely chopped

  • 2 cups spinach chopped

  • 1/8 teaspoon red pepper flakes

  • 1/4 teaspoon onion powder (can be eliminated)

  • 1 teaspoon fresh chopped fresh thyme

  • salt and pepper

  • 1 sheet phyllo sheet, thawed

  • 1 egg, beaten

Directions

  • Heat oven to 400 degrees.
  • Combine cream cheese, mozzarella cheese, garlic, chopped spinach, red pepper flakes, onion powder, thyme and a pinch of salt and pepper until well blended.
  • Roll out phyllo sheet so it is wide enough to overlap phyllo around the salmon on the sides and long enough to have at least 1 1/2 inches on the end to fold the sides.
  • Place spinach and cheese mixture on the center of the phyllo dough so it covers an area the size of the salmon.
  • Pat dry the salmon and season with salt and pepper and then place on top of the spinach mixture. If you have a thinner side of the salmon, fold it under to give it a similar thickness to the center.
  • Fold the one long side over the salmon. Brush the edge of that side with egg and fold the other long side over the first fold and press to seal the seam. Then brush edges and fold the phyllo to make a package around the salmon.
  • Turn the wrapped salmon over so seam is down and place on a tray lined with parchment paper.
  • Place 4 or 5 slits in top of phyllo and then brush the top and sides with the egg.
  • Bake in oven for 30 minutes or until the outside is a golden brown. If checking temperature of the salmon it should be 145 degrees.