What to do when the fish dies and you can't release it.

Salmon Wellington
From https://www.buzzfeed.com

2 tablespoons butter
2 cloves garlic, chopped
1/2 medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
1/3 cup breadcrumbs
4 ounces cream cheese
1/4 cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temp.
1 salmon fillet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten

Preheat oven to 415 degrees F.
In a pan over medium heat, melt butter, add garlic and onions and cook until transparent.
Add the spinach, salt and pepper, cooking until spinach is wilted.
Add the breadcrumbs, cream cheese, parmesan and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and the shorter ends. Trim any excess pastry from the ends, then fold the ends on top.
Flip the puff pastry-wrapped salmon over and transfer to a baking sheet lined with parchment paper.
Brush the beaten egg on the top and sides of the pastry.
Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.
Slice, then serve!

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