Do you do brunch? I personally think everyone needs to plan a weekend brunch from time to time. The ladies in my family get together for brunch about one weekend a month and it's so much fun to just enjoy good food and good company for a few hours. I've typically stuck with finger sandwiches and other similar foods but let me tell you, this salmon wellington was a huge hit at my last brunch.
Salmon is so good for you that you just have to find a great way to prepare it that you'll enjoy. This recipe takes less than an hour and it's a delicious alternative to other fish type dishes. With onion, garlic, spinach, parmesan, and puff pastry, this is definitely not your regular fish recipe.
I have to admit, I'm not a huge fan of salmon on its own. I mean, it's okay but sometimes I just feel like it needs a little boost to make it great. The ingredients in this salmon wellington really do make it a delicious dish and one that is so easy to make, you'll want to enjoy it several times each month. See? Now you're getting salmon with all its wonderful health benefits and you're doing it with a dish that even your kids are going to love. Speaking of the kids, they'll also really love these banana and Nutella puff pastry rolls, which are also really easy to make.
Now, grab that salmon and let's make some wellington. I promise this is a dish that you're going to love and it's sure to be a huge hit at your next brunch!
Salmon fillets offer so many wonderful health properties.
Spinach and parmesan cheese give this wellington a wonderful flavor.
Coat salmon fillets evenly in spinach mixture.
Wrapped in puff pastry, this is a light and delicious dish.
Serve with your favorite dip or horseradish sauce.
Serves 7 oz (200 g)
20 minPrep Time
25 minCook Time
45 minTotal Time
Save Recipe
Ingredients
- 3 7 oz (200 g) salmon fillets
- 2 tbsps. olive oil
- ½ small white onion
- 1 garlic clove
- 2 tbsps. breadcrumbs
- ¼ cup cream
- ½ cup chopped frozen spinach, drained
- 1/3 cup grated parmesan
- 1 sheet puff pastry
- 1 egg
Instructions
- Saute minced onion with garlic until translucent. Add spinach and cook for 1 minute more. Pour in cream and sprinkle with breadcrumbs. Let the liquid absorb and season to taste.
- Mix spinach with grated parmesan cheese.
- Roll the puff pastry to 0.5 cm (1/5 inch) thick, cut into 3 equal pieces depending on the size of the fillet.
- Lay salmon in center, cover with 1/3 spinach, then brush the edges of the puff pastry with beaten egg.
- Fold the edges to cover the fillet, place salmon wellington seam side down and make crosshatch slits on top. Brush with remaining egg.
- Bake at 190 C (375 F) for 25-30 minutes.
No comments:
Post a Comment