Name: Salmon Wellington Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 4 salmon fillets; 2 tablespoons olive oil; 1 shallot, finely chopped; 2 cloves of garlic, minced; 8 ounces of mushrooms, finely chopped; 1/4 cup white wine; 1/4 cup heavy cream; 2 tablespoons Dijon mustard; Salt and pepper, to taste; 1 sheet of puff pastry, thawed; 1 egg, beaten (for egg wash)

How To Make Salmon Wellington Recipe

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Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

4 salmon fillets
2 tablespoons olive oil
1 shallot, finely chopped
2 cloves of garlic, minced
8 ounces of mushrooms, finely chopped
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons Dijon mustard
Salt and pepper, to taste
1 sheet of puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic, and sauté until softened.
Add the mushrooms to the skillet and cook until they release their moisture and begin to brown.
Pour in the white wine and simmer until most of the liquid has evaporated.
Stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste. Remove from heat and let cool.
Season the salmon fillets with salt and pepper.
Roll out the puff pastry sheet and cut it into 4 equal squares.
Place a spoonful of the mushroom mixture onto each square.
Place a salmon fillet on top and fold the pastry over, sealing the edges.
Transfer the Wellingtons to a baking sheet lined with parchment paper.
Brush the pastry with the beaten egg.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the salmon is cooked through.
Serve hot and enjoy!