The perfect way to toast the New Year is with this delicious salmon recipe provided by our Dock Manager Ryan Ashton. Hopefully you’ve managed to save a few pieces of your delicious salmon catch to enjoy in 2017! With the fresh texture and taste so well preserved by our in-house vacuum packing service, you can enjoy exceptional fish dinners all year ‘round!
Although not a traditional holiday meal, salmon can be a great addition to a festive menu. One of my favorites is Salmon Wellington – a west coast twist on the well-known beef wellington! If you still have some QCL salmon left in your freezer, why not give this recipe a try?
4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)
- Season the salmon with salt and pepper to taste.
- In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
- Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
- Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach softens.
- Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half, so you end up with 4 pieces. Each piece should be 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 the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
- Line a baking sheet with parchment paper and place the salmon wellington seam side down.
- Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
- Bake at 350 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.