Easter is ALMOST here! This year has been zipping by! I am currently obsessing over this Salmon Wellington. It is so delightful and fully encompasses the spring feeling for me!
Salmon Wellington is the perfect holiday meal! The richness of the unconventional cream cheese duxelles, pairs perfectly with the hearty salmon fish fillet, and the buttery puff pastry just takes this dish to the next level.
We all know, holiday meals can be intense and crazy! Although, I prefer cooking and serving this dish fresh, you can prepare it ahead of time if you need to!
Salmon Wellington can be prepared up to one day in advance. Cook and prepare the salmon wellington as stated in the recipe card below. Once it has been baked, let it cool completely at room temperature (approx. 30 minutes). Then carefully (so you do not crush the puff pastry) but tightly wrap the salmon on a plate with plastic wrap. Store in the refrigerator until you are ready to re-heat and serve. To re-heat, preheat your oven to 375°F and bake until heated thoroughly (about 20-25 minutes). Serve immediately.
The perfect pair
If you have been following along lately, you might have noticed that I have had sort of a “theme” going. I have been laying out, what I think is the prefect Easter meal! This is the final recipe post of the perfect Easter meal!
- Entree- Salmon Wellington served with Pan Fried Maple Sweet Potatoes, garnished with a sprig of fresh thyme.
- Dessert- This Lemon Meringue Cheesecake
Make sure to check these recipes out, they are amazing and you will wow your family with all of the pretty spring colors!
The light pastels of the cooked salmon, puff pastry, and the cream cheese duxelles are not only a pleasure for the taste buds, but also a work of art to look at.
- 4 Salmon Fillets, 4-5oz each, skin removed
- 2 Sheets Puff Pastry, 10”x10” sheets, cut in half into 4- 5”x10” pieces
- 1 large egg
- 2 Tablespoons Water
- 6 oz cream cheese
- 1 small Red Onion, very finely diced
- 4 Artichoke Hearts, very finely diced
- 2/3 cup Parmesan Cheese, shredded
- 2 Tablespoons Fresh Thyme Leaves, chopped
- 5 cloves Garlic, minced
- 1 teaspoon Onion Salt
- Black Pepper, to taste
- In a large mixing bowl, add cream cheese, red onion, artichoke hearts, parmesan cheese, fresh thyme leaves, garlic, onion salt, and black pepper. Stir well to fully combine all ingredients. Set aside.
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- In a small bowl combine the egg with the water, and whisk. Set aside.
- On a large surface, lay out the pieces of puff pastry. Place one fillet of salmon in the center of each piece of puff pastry.
- Spread 4-5 Tablespoons of the filling on top of the salmon fillets.
- Tightly wrap up the puff pastry, starting with folding in the long sides first, press to seal the puff pastry. Fold the ends up and press to seal. If you are having troubles sealing the puff pastry, dip your finger in the egg mixture (see 2.) and run along the edges of the puff pastry. This acts as a glue and will help you ensure the salmon is sealed in the puff pastry tightly.
- Place the salmon wellington seam side down on baking sheet and with a sharp knife, cut 8-10 diagonal slits in the top of the salmon wellington.
- Brush the tops and sides with the egg mixture. (see 2.)
- Bake for 30-35 minutes until Salmon Wellington is golden brown. Serve immediately.