Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice, asparagus, and/or spinach on Bastille Day.

Recipe Summary

prep:
20 mins
cook:
53 mins
additional:
5 mins
total:
1 hr 18 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.

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  • Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.

  • Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.

  • Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.

  • Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.

  • Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.

Cook's Notes:

You can substitute spinach with asparagus spears. Use 1 heaping teaspoon fresh dill instead of the dried if preferred.

Use espelette pepper instead of the smoked paprika if you can find it.

If using a convection oven, bake for 30 to 35 minutes.

Nutrition Facts

1206 calories; protein 47.8g 96% DV; carbohydrates 60.8g 20% DV; fat 85.7g 132% DV; cholesterol 131.6mg 44% DV; sodium 652.6mg 26% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2016
Ooo la la! A little bit of work but a lot of great taste! If you want people to be impressed serve this. It's not difficult even though there are many steps. Read More
(1)

Most helpful critical review

Rating: 3 stars
01/19/2019
For me this needs a major alteration that I tried! Made it once according to directions and flavors were great but it was an OVERWHELMING mouthful of pastry that I had to cook longer in order to cook the pastry through. The next time I made it I used just one pastry sheet and rolled it thin with a rolling pin. Same everything cooked to the lower range of time just with one sheet of pastry rolled thin. It turned out to be "restaurant quality". With one pastry sheet this will be added to the rotation. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/25/2016
Very tasty and elegant enough to serve at a dinner party. It really needs the sauce for flavor. The sauce is fabulous. The sauce also happens to be fantastic on eggs steak chicken...you name it! And it keeps well in the fridge. Read More
(1)
Rating: 5 stars
03/10/2016
This was my first time using salmon and also using puff pastry so it was a lot of fun. The recipe is very easy to follow. I made this dish for my husband. I added a side of brown rice spinach and cooked the left over egg wash he said it all fit together nicely. The only words he could use to describe it all was "Amazingly delicious". I will definitely be making it again. Read More
(1)
Rating: 5 stars
06/09/2016
Ooo la la! A little bit of work but a lot of great taste! If you want people to be impressed serve this. It's not difficult even though there are many steps. Read More
(1)
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Rating: 3 stars
01/19/2019
For me this needs a major alteration that I tried! Made it once according to directions and flavors were great but it was an OVERWHELMING mouthful of pastry that I had to cook longer in order to cook the pastry through. The next time I made it I used just one pastry sheet and rolled it thin with a rolling pin. Same everything cooked to the lower range of time just with one sheet of pastry rolled thin. It turned out to be "restaurant quality". With one pastry sheet this will be added to the rotation. Read More
Rating: 5 stars
08/14/2016
Made just as directed and it was delicious. The sauce is great and made enough to use with veggies for a dip. Read More