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Saturday, July 30, 2016

salmon wellington

Ingredients

  • Servings: 8
  • 1 tablespoon kosher salt
  • 1 1/2 pounds salmon fillets
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon chopped fresh basil leaves
  • 2 teaspoons dried dill weed
  • 1/2 cup dijon mustard
  • 1 1/2 cups mayonnaise
  • 3/4 cup crumbled feta cheese
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg white, beaten

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • preheat an oven to 375 degrees f (190 degrees c).
  • sprinkle salt on both sides of the salmon. mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. layer the spinach over the feta cheese.
  • roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. place the salmon in the center of the pastry and fold the pastry over the salmon. place the roll seam-side down on a baking sheet. cut several small slits in the pastry to allow steam to escape. brush the egg white the pastry.
  • bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

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