Gourmet Somon En Croûte

For the Spinach Filling

• 1 tablespoon unsalted butter
• 1 medium shallot finely chopped, approximately ¼ cup
• 2 cloves garlic minced
• 2 cups spinach leaves
• 1 pinch salt
• ¼ cup plain breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice juice from approximately 1 small lemon
• 4 ounces full-fat cream cheese at room temperature, cut into small pieces

For the Salmon Wellington

• 2 full sheets frozen puff pastry at room temperature
• 2 6-ounce boneless, skinless salmon fillets 1 ½-2 inches thick, see Notes
• salt to taste
• freshly cracked black pepper to taste
• 1 large egg at room temperature

• Preheat oven to 425° Fahrenheit. Lightly grease a large sheet pan with butter or neutral cooking spray. Set pan aside.

For the Spinach Filling

• Place a medium skillet on the stovetop over medium heat. Add 1 tablespoon unsalted butter and heat pan until butter is melted, swirling and tilting pan occasionally to distribute butter evenly across the surface.
• Once butter is melted, add 1 medium shallot and 2 cloves garlic. Stir to incorporate, then sauté aromatics for 3 to 5 minutes, stirring occasionally, until shallot pieces have softened and become translucent.
• When softened, add 2 cups spinach leaves and 1 pinch salt. Gently stir ingredients together and cook for 2 minutes, stirring occasionally, until the spinach has wilted down considerably.
  
• Add ¼ cup plain breadcrumbs, 2 tablespoons chopped fresh parsley, and 1 tablespoon fresh lemon juice to the skillet. Stir thoroughly to incorporate all ingredients and ensure an even mixture.
• Remove skillet from heat and let the mixture cool slightly for a few minutes. Then, add 4 ounces full-fat cream cheese (at room temperature for easier blending). Stir until the cream cheese has completely melted and all ingredients are fully combined into a smooth, creamy filling. Set the skillet aside on a cool burner to cool further.
  

To Assemble the Salmon Wellington

• Spread 2 full sheets frozen puff pastry out on a clean, lightly floured flat work surface. Ensure you leave ample room between the sheets to work with each one individually without crowding.
• Remove 2 6-ounce boneless, skinless salmon fillets from the refrigerator. Thoroughly pat both fillets completely dry on all sides with paper towels; this is essential to prevent a soggy crust. Then, place 1 fillet off-center on each pastry sheet, leaving approximately 2 to 3 inches of pastry exposed above, below, and to one side of each salmon fillet.
• Season the top of each salmon fillet generously with salt and freshly cracked black pepper to taste. Spoon half of the prepared spinach filling on top of each salmon fillet, carefully spreading the filling out to cover the fillet as evenly as possible.
  
• Take the edge of the puff pastry opposite the salmon fillet and fold the pastry over to completely cover the salmon, much like closing a book. Carefully pinch, crimp, or roll the edges of the puff pastry together to ensure it is completely sealed, fully encasing the salmon and filling within the pastry sheet. Repeat this wrapping and sealing process with the remaining pastry sheet and salmon fillet.
  
• Once each puff pastry sheet is securely wrapped and sealed around its respective salmon fillet, carefully transfer both assembled Wellingtons to the prepared baking sheet. Ensure you leave sufficient room between each Salmon Wellington to allow for adequate heat circulation and any pastry expansion during baking.
• Crack 1 large egg into a small bowl. Whisk the egg vigorously until it is well beaten and no streaks of egg white remain. This creates a smooth egg wash.
• Use a sharp paring knife to lightly score the tops of each Wellington in an attractive crosshatch pattern. Be careful not to cut completely through the pastry sheet and into the filling, as this can cause leaks. Once the pastries are scored, lightly brush the tops and sides of the pastries with the beaten egg wash using a pastry brush; this will give them a beautiful golden-brown sheen.

To Bake the Salmon Wellington

• Place the baking sheet with the Salmon Wellingtons in the preheated oven. Bake for 20 to 25 minutes, or until the pastry is a rich golden brown and the internal temperature of the salmon reaches 145°F (63°C) when checked with an internal meat thermometer.
• When the pastry is beautifully golden and the salmon is cooked through, carefully remove the baking sheet from the oven and set it aside on a wire rack. Let the Wellington rest for 5 minutes before slicing; this allows the juices to redistribute for maximum flavor and moisture. Then, slice into your desired number of pieces and serve warm with your preferred side dishes.
  

• Preventing a Soggy Bottom: It cannot be stressed enough – pat the salmon fillets dry with paper towels on all sides before assembling. This crucial step removes excess moisture that would otherwise steam the bottom pastry, resulting in an unpleasantly soggy crust. A dry salmon surface also helps the filling adhere better to the fish.

• Salmon Fillets Selection and Preparation: For the best results, choose high-quality, fresh boneless and skinless salmon fillets. Aim for fillets that are approximately 1 ½ to 2 inches thick and as uniform in size as possible. Uniform thickness ensures that both fillets cook evenly and reach perfection at the same time. Remember to keep them refrigerated until the last possible moment before assembly; this cold start is vital for achieving the ideal cooking balance between the salmon and the puff pastry.

• Puff Pastry Sheets Handling: We recommend using readily available frozen puff pastry sheets, such as Pepperidge Farm, which typically come two to a box. Ensure they are fully thawed but still cold enough to handle. While often they are the perfect size, if your salmon fillets are particularly large, you might need to gently roll out the pastry sheets a bit larger. Lightly flour your work surface and rolling pin to prevent sticking and tearing of the delicate pastry. The goal is to have enough pastry to fully enclose the salmon with a slight overlap for a secure seal.

• Storing and Reheating Leftovers: Any leftover Salmon Wellington can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the slices on a baking sheet and warm them in a preheated oven at 350° Fahrenheit (175°C) until thoroughly heated through and the pastry regains some of its crispness, usually about 10-15 minutes. Avoid using a microwave, as it will make the pastry soggy.

• Make-Ahead Option for Convenience: This recipe is excellent for making ahead, saving you time on the day of your event. Follow all the instructions up to the point where you score the pastries and brush them with the egg wash. Instead of baking, carefully place the assembled Wellingtons in an airtight container and refrigerate for no more than 24 hours. When ready to bake, remove from the fridge, perform the scoring if you hadn’t already, brush with the beaten egg, and then bake as directed. This preparation allows the flavors to meld beautifully.

• Freezer-Meal Option for Long-Term Storage: For an even more convenient meal solution, you can freeze Salmon Wellington for later. Follow all the instructions above, up to the step where you would typically brush the pastries with egg. Instead, wrap each assembled and scored Wellington tightly first in plastic wrap, then in a layer of aluminum foil. Place the foil-wrapped Wellingtons into sealable food-safe freezer bags, removing as much air as possible before sealing completely. They can be stored in the freezer for up to 1 month. To bake from frozen, simply remove the Wellington from the freezer, unwrap, brush the tops with a fresh beaten egg, and bake directly from frozen in a preheated oven at 425°F (220°C) for approximately 35-45 minutes, or until the pastry is golden brown and the salmon is cooked through.

Serving Size: 1 serving

Calories: 525 cal

Protein: 21 g

Fat: 33 g

Saturated Fat: 16 g

Trans Fat: 0.1 g

Cholesterol: 87 mg

Sodium: 439 mg

Potassium: 421 mg

Total Carbs: 39 g

Fiber: 3 g

Sugar: 3 g

Net Carbs: 36 g

Vitamin A: 1177 IU

Vitamin C: 7 mg

Calcium: 51 mg

Iron: 3 mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.