Spinach Salmon Wellington
- Ready In:
- 2 tablespoons olive oil
- 1⁄4 cup onion, chopped
- 1 can chopped spinach, drained
- 8 ounces crabmeat
- 1 egg, well beaten
- 1 teaspoon dill weed
- 1 teaspoon fresh thyme
- 1 teaspoon fresh lemon rind, finely grated
- 1 1⁄2 lbs salmon fillets, skinless
- 12 ounces puff pastry
- 1 egg, beaten with 1 tablespoon water
- Heat oven to 400 degrees.
- Saute onion in olive oil until clear.
- Add spinach and seasoning and fold in the crabmeat.
- Simmer for 5 to 10 minutes.
- On lightly floured board, roll puff pastry dough to twice the width of salmon fillet.
- Spread half of stuffing mix on bottom; place salmon on top and then top with remaining stuffing, then roll.
- Place seam side down and fork edges to seal.
- Brush with egg wash.
- Bake 20 to 25 minutes.
- Garnish with lemon zest.
Questions & Replies
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This was more than fabulous! I made the filling a day ahead using imitation crabmeat and about 3 huge handfuls of fresh baby spinach. Being not sure what to do with the well beaten egg, I added it to the filling jus before construction. Instead of making 1 large Wellington, I made 5 individual packets using a quarter of the puff pastry sheet per packet. I did this construction in the morning, placed the packets on a parchment lined baking sheet, covered with foil and refrigerated until about an hour before baking. Brushed the packets with the egg wash just before putting in the oven. They were beautiful and everyone agreed it was a "best company" keeper. Served with Harvest Salad and Broccoli with Lemon Garlic Almond Butter.
This recipe was awesome. We had some fresh salmon and were looking for ideas on how to cook it up and found this one. We used fresh spinach rather than canned(sauteed it with the onions) and added a bit of Monterrey Jack cheese to the stuffing because we're all cheese fanatics. Everyone loved it. I would highly suggest using fresh dill -- we did and it really enhanced the flavor. The recipe was easy to make and the preparation time was as they described. Very quick and tasty.
Divine! I used fresh Atlantic Salmon fillets and steamed fresh spinach (well-drained, squeezed dried actually) to mix in with the crab meat (I used canned). I also used fresh herbs and, just before serving, sprinkled some finely chopped dill on top along with the lemon zest garnish and placed dill sprigs around the platter. I wish I'd remembered to take a picture, because this is a beautiful dish. I was able to make everything up ahead of time, including wrapping everything in the puff pastry. I then just had to take it out of the fridge and pop it into the oven when company arrived. I ended up baking for a few more minutes just to brown the top a little more. Definitely a Keeper! Thanks Dancer.