Salmon Wellington

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

salmon wellington

Salmon Wellington

AUTHOR: SYLVIA FOUNTAINE | FEASTING AT HOME

This Salmon Wellington recipe (salmon en croute) is made with a golden buttery puff pastry crust, wild salmon, and a creamy spinach filling with lemon zest and dill. It can be made a day ahead, and baked right before serving.

1 to 2 large sheet puff pastry sheets- thawed overnight in the fridge, see notes. We love the Dufour brand, made with real butter.

1 to 1 ¼ lb salmon fillet, skin off, pin bones removed (king or coho work best here, see notes)

¼ to ½ teaspoon salt

¼ teaspoon pepper

2 teaspoons Dijon mustard

subheading: Spinach Filling:

1 tablespoon olive oil

1 shallot, finely diced

2 garlic, roughly chopped

8 ounces fresh baby spinach, chopped

¼ cup fresh dill, chopped

⅔ cup cream cheese, cut or spooned into pieces

¼ teaspoon salt, more as needed

¼ teaspoon pepper

1 tablespoon lemon zest

1 egg yolk

Egg wash

1 egg

1 tablespoon milk or half and half

Directions at feastingathome.com

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