Salmon Wellington on RT-700

[zueth]

Made Salmon Wellington for the first time, man these are good.
Make sure to cook on the the shelf so the bottom doesn’t burn.
If anybody is interested I can post the recipe.





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[gmotoman]

Hellz yeah fo' show. That also gets a patented Gman "YUMMERZ" because salmon done like that is delightfully wonderful. Great f'n cook!!!!!!

[Fishawn]

Love it! Looks Fabulous

Nicely done

[gmotoman]

Must be a PNW thing

[Eaglewing]

Good job, I'd love this recipe, and I'll bet you can use any meat eh>???

[curious aardvark]

looks excellent

what did you use for a duxelle ?
So yep - please post recipe :-)

[zueth]

Here is the you tube video I used as a guide for making it:
https://youtu.be/LYNx_L0ukes

Here is the recipe:
ngredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature - about 40 minutes
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten

Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside. - let chill in fridge for about 30 minutes.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.

Here is a good sauce to serve with it:
For dill sauce, mix 2 tbs mayo, 1 tbs sour cream, 1 tsp lemon juice (fresh or concentrate), 1 tsp dried dill (or fresh), salt/pepper to taste.


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[206]

Thanks.

Vid makes it look easy. Hope I can find my bookmark this fall.

[Courser]

I've never eaten anything like that, but looks like something I'll try...soon. Well done!

[Eaglewing]

WOW, thnx for the write up

[Zeeker]

Thanks for that, never tried that before. Going to give it a try.

[Cajunsmoke13]

Looks great.