Salmon fillets topped with spinach and cream sauce, wrapped in puff pastry, then baked until crispy and golden brown.
- 4 (7 oz.) salmon fillets
- Salt and pepper to taste
- 2 T. butter
- 2 cloves garlic minced
- 1 shallot chopped
- 1/4 c. white wine or chicken broth
- 3 oz. cream cheese
- 1 (5 oz.) bag baby spinach
- 2 T. plain bread crumbs
- 1/4 c. Parmesan cheese
- 1 lb. box puff pastry thawed
- 1 egg for egg wash
- Line a rimmed baking sheet with parchment paper; set aside.
- Season the salmon with salt and pepper to taste.
- In a large skillet over medium heat melt the butter. Sauté shallots and garlic until the shallots become translucent.
- Turn the heat to medium-high and add the white wine. Let the liquid cook off about 3-4 minutes, then add the cream cheese; sauté for 1 minute.
- Add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach wilts.
- Unfold the puff pastry onto a lightly floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. Make each piece about 10 x 14-inches.
- Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
- Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
- Begin folding the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
- Place the salmon wellington seam side down on the prepared baking sheet.With a sharp knife make crosshatch slits on top of the Wellington, then brush with egg wash.
- Bake at 400 degrees for 20-25 minutes or until the pastry is golden brown.