Close
Tweet
Ingredients
| Kosher salt: 1 Tbl |
| pink salmon: 1.5 lbs |
| fresh thyme: 1 tsp (chopped) |
| dried oregano (ground): 1 tsp |
| fresh basil (chopped): 1 tsp |
| dried dill weed: 2 tsp |
| Dijon mustard: 1/2 cup |
| regular mayonnaise: 1 1/2 cups |
| feta cheese (crumbled): 3/4 cup |
| frozen chopped spinach: 1 cup (thawed and drained) |
| ready rolled puff pastry: 1 17.5oz package (thawed) |
| eggs: 1 (white//beaten) |
Salmon Wellington
Credit: AllRecipes
User rating:
"Elegant puff pastry is wrapped around a well-seasoned salmon."
-
Prep Time
30 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
Directions
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
- Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
- Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.