Salmon Wellington

Servings: 4

Salmon Wellington

• 2 Tablespoons unsalted butter
• 1 Tablespoon Dijon mustard
• 2 Tablespoons Mayo
• Zest of 1 small lemon about ¾ teaspoon
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 teaspoons fresh dill
• 3 cloves of chopped garlic

• 4 cups fresh baby spinach
• 2 T Ranch Dressing
• 1 egg plus 1 teaspoon water
• 2 sheets frozen puff pastry, thawed in the refrigerator
• 4 Four ounce salmon fillets, cooked and skin removed


Directions: Place a rack in the center of your oven and preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

Melt the butter in a small saucepan. Stir in the Dijon, mayo, lemon zest, kosher salt, and black pepper. Stir in the garlic, and dill. Remove from the heat and let cool.

In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.

Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each. Brush the middle of the pastry with some of the ranch dressing. Place approx. 4-8 spinach leaves in the center of each piece of pastry on top of the ranch.

Brush the tops of the fillets liberally with the Dijon butter mixture, then place each fillet in the center of the piece of puff pastry on top of the spinach. Place 4-8 spinach leaves over the salmon.

Fold one side of the puff pastry over the top of the salmon like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a “glue”), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a present. I like to pinch the edges to make sure they are sealed. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.

You can decorate the top of the pastry by scoring the top of the pastry with your knife or by adding puff pastry leaves made from the scraps. Brush the tops and sides of the pastry with the egg wash. Bake the salmon for 20 to 30 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.