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A show-stopping centerpiece featuring a succulent salmon fillet coated in a savory mushroom and spinach filling, all wrapped in flaky, golden puff pastry. Perfect for elegant dinners or special occasions.
Prepare the Mushroom and Spinach Filling (Duxelles)
Assemble the Salmon Wellington
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A show-stopping centerpiece featuring a succulent salmon fillet coated in a savory mushroom and spinach filling, all wrapped in flaky, golden puff pastry. Perfect for elegant dinners or special occasions.
This british recipe takes 65 minutes to prepare and yields 4 servings. At 629.97 calories per serving with 40.26g of protein, it's a moderately challenging recipe perfect for dinner.
Chill, Glaze, and Bake
Replace dill with finely chopped tarragon or chives for a different, classic French flavor profile.
Spread a thin layer of basil pesto on the salmon fillet before adding the mushroom filling for an Italian-inspired twist.
Cut the pastry and salmon into four equal portions to create individual servings. Reduce baking time to 15-20 minutes.
Mix a quarter cup of toasted pine nuts or chopped walnuts into the mushroom filling for added texture.
Salmon is a prime source of EPA and DHA, omega-3 fatty acids that are crucial for reducing inflammation, supporting cardiovascular health, and promoting brain function.
A single serving provides a significant amount of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Spinach and mushrooms contribute vital nutrients like iron, vitamin K, selenium, and B vitamins, which support energy production, bone health, and immune function.
A single serving of Salmon Wellington contains approximately 850-950 calories, primarily from the puff pastry, salmon, and butter. It's a rich and indulgent dish best suited for special occasions.
It's a dish of contrasts. The salmon itself is very healthy, packed with omega-3s and protein. However, the puff pastry, butter, and cream cheese add significant amounts of saturated fat and calories. It can be part of a balanced diet when enjoyed in moderation.
Yes, you can assemble the Wellington up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Do not apply the egg wash until just before baking.
The key is moisture control. Ensure your mushroom filling is cooked until very dry and is completely cool before assembly. Squeeze the spinach thoroughly. Chilling the assembled Wellington also helps firm up the pastry.
Serve it with something light to balance its richness. Roasted asparagus, steamed green beans with lemon, a simple green salad with vinaigrette, or creamy mashed potatoes are all excellent choices.
Yes, you can use frozen salmon. Make sure it is completely thawed in the refrigerator overnight and pat it very dry with paper towels before seasoning and assembling.