salmon wellington (salmon en croute)
Salmon wellington is wrapped up with a silky mascarpone dijon sauce, a ton of fresh baby spinach and flaky, buttery puff pastry. Make it ahead and bake it to order for a host’s dream dinner!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4
- Category: Fish
- Method: Baked
- Cuisine: American
Ingredients
- 4 tbsp unsalted butter, divided
- 1 lb fresh baby spinach
- Kosher salt
- Freshly ground black pepper
- 1 large shallot, minced
- 2 garlic cloves, minced
- 3/4 cup white wine
- 1 1/2 cups heavy cream
- 8 oz mascarpone cheese
- 1 1/2 tbsp dijon mustard
- 1 egg yolk beaten with 1 tsp water, for egg wash
- 2 sheets frozen puff pastry, thawed
- 4 6-oz salmon filets
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment and set aside.
- Melt 2 tbsp butter in a large skillet over medium-high heat. Add half of spinach, cover, and cook for a minute to wilt. Toss, season with salt and pepper, and add remaining spinach. Cover and cook for another minute. Toss and cook until spinach is fully wilted, about 2 minutes. Transfer to a colander. Let stand until cool enough to handle, then squeeze dry.
- Reduce heat to medium and melt remaining 2 tablespoons butter in the same skillet. Add shallot, season with salt and pepper, and cook until softened, 3- 5 minutes. Add garlic and cook until fragrant, about a minute. Add white wine and reduce until only a few tablespoons remain.
- Whisk in heavy cream and mustard and simmer about 5 minutes until thickened and flavorful. Remove from heat. Transfer 1/2 cup of sauce into a small bowl; cover and reserve for serving. Stir mascarpone into skillet sauce until smooth and combined, then fold in spinach. Season with salt and pepper; set aside to cool.
- Season salmon fillets with salt and pepper. Roll out one puff pastry sheet to a 12-inch x 16-inch rectangle, and cut in half (each piece should measure 12-inch x 8-inch). Repeat with remaining puff pastry sheet.
- Pull off two tablespoons of spinach cream sauce, letting excess liquid drain off, and place in the center of a puff pastry square. Spread into a rectangle the size of a piece of salmon. Place a salmon fillet on top and spread with 2 more tablespoons of spinach. Brush bare edges of puff pastry with egg wash, then fold over to completely seal the edges. Repeat filling remaining 3 pieces of puff pastry with spinach and salmon.
- Place salmon packets seam-side down on prepared baking sheet and brush surface with egg wash. Make a couple of slits in the tops with a sharp knife and sprinkle tops with flaky salt.
- Bake at 400 for 20- 25 minutes, or until puffed and golden brown. Serve warm, passing extra sauce on the side.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/2 filet
- Calories: 585
- Sugar: 3g
- Sodium: 330mg
- Fat: 49g
- Saturated Fat: 24g
- Unsaturated Fat: 20.1g
- Trans Fat: 1g
- Carbohydrates: 9.4g
- Fiber: 1.7g
- Protein: 24g
- Cholesterol: 181mg
Find it online: https://www.withspice.com/blog/salmon-wellington/