Salmon Wellington without Spinach (Puff Pastry Salmon)
My version of Salmon Wellington aka “salmon en croute” consists of salmon, covered in mushrooms and finally wrapped in puff pastry before being baked.
I’m sure most of you have seen Gordon Ramsey’s classic version of the beef wellington which consists of the finest fillet steak, covered in a layer of mushroom duxelle and finally wrapped in a delicate puff pastry before being baked. It looks like a impressive and delish dish to have.
But! My husband doesn’t eat beef, so I’m going to use salmon instead. Salmon is perfect for entertaining, it feels fancy but is deceptively easy to make.
Salmon
- It’s important to use fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a large center-cut fillet about 300g and cut it into two equal pieces
- Thaw frozen salmon completely before cooking
- If you prefer skinless fillets, you can remove the skin before or after pan-frying
- I pan-fry salmon for more fragrance but you can bake it directly when it’s raw in the oven. It will still cook through.
Mushroom instead of spinach
Most salmon wellingtons are made with creamed spinach, but I’m going to use mushrooms as I don’t like the smell of dairy. No going to use a lot of ingredients here but basic enough for it to taste fantastic.
Puff pastry
I’m using frozen prata instead of puff pastry as again… I’m not a fan of dairy. Of course, you can make your own puff pastry too.
- Thaw pastry before use if not it will be difficult to wrap
Serve it with
- Steamed vegetables
- Salad
- Mashed, roasted or baked potatoes
I know that salmon wellington looks complicated to make. But trust me, it’s actually very easy. Let me show you how!
Salmon Wellington
Ingredients
- 4 tbsp olive oil
- 5 cloves garlic chopped
- 250 g shiitake mushroom stems removed, chopped
- 300 g salmon fillet cut into 2 equal pieces
- 2 strips bacon
- Salt and pepper for seasoning
- 2 pieces puff pastry or frozen prata approx. 20cm by 20cm each
- Egg wash (1 egg + 1 tbsp water + pinch of salt)
- Sesame seeds optional
Instructions
- Preheat oven to 220°C
- Heat 2 tbsps of olive oil in pan, fry mushrooms and garlic for about 2 mins. Season with salt and pepper. Fry for another min. Scoop out and put aside.
- Dap salmon dry with kitchen towel. Heat 2 tbsps of olive oil in pan. Place salmon in pan, skin side down. Turn salmon when the bottom one-third is cooked, allow one-third of the flipped side to cook. Remove from pan and put aside.
- Place bacon in pan and remove once it is cooked. Dap bacon dry with kitchen towel.
- In the middle of puff pastry, place bacon, mushroom, salmon and mushroom again. Wrap the sides of the pastry and seal both ends.
- Place on baking tray. Brush both pastries with egg wash, sprinkle sesame seeds.
- Bake for 20 – 25 mins in the oven, until pastry is golden brown.
- It's ready to serve once it's out of the oven!
Video
Notes
- I pan-fry salmon for more fragrance but you can bake it directly when it’s raw in the oven. It will still cook through.
- Use fillets of similar thickness so that they cook at the same rate, the best way is to buy a large center-cut fillet about 300g and cut it into two equal pieces
- Thaw frozen salmon completely before cooking
Did you make this recipe?
Snap a photo and show me what you’ve made. 😉
Simply tag me @laabicook on Instagram and I’ll definitely stop by to take a peek!
This recipe checks a lot of boxes: easy, delicious, and relatively quick. I never though the use salmon instead of beef, but now I see what that is a good idea. I will have to try this one soon.