Don't you just love beef wellington, right! It's decadent, special, not your everyday kind of dish. It makes for a great holiday menu or a treat for a dinner party. But beef wellington isn't exactly a spring type of dish, by nature it's just a bit heavy.
But salmon wellington now that's a more appropriate spring time dish.
We were in the mood for something a little special, a little different so salmon wellington it became.
We found a great recipe posted from Seattle Fish Company that caught our eye. Puffed pastry wrapped around a salmon fillet topped with spinach and a crab salad. Oh yeah, we knew this needed to be made.
And don't be fooled it may look fancy and special but really it's not complicated at all to make.
Trust us you can lay down some puff pastry and layer salmon, spinach and crab.
Brush on some egg wash
and Voila, beautiful dinner you will have.
We enjoyed ours with a nice bottle of Washington 2013Viognier made by Cougar Crest. It was a good pairing because of it's light lime and honey essence paired with the rich salmon wrapped in puff pastry. We almost always stop by the Columbia Crest tasting room when we are staying in Spokane at the Davenport Hotel.
We did realize we could have cut the salmon fillets into even smaller portions as it was quite a rich dish and with the pastry pretty filling. We each only ate half of ours.
Salmon Wellington with Spinach and Dungeness Crab - (Recipe from Seattle Fish Company)
Serves: 4 to 6
- 1 2-3 lb King Salmon fillet, skin and pin bones removed (We used silver salmon)
- 2 sheets of puff pastry, defrosted according to package instructions
- 1 lb frozen chopped spinach, thawed ( we used fresh and steamed it)
- 8 oz Dungeness Crab Meat, rinsed and picked through for any remaining shells
- 3 tbsp mayonnaise
- 2 tbsp minced shallots
- 3 eggs, beaten
- Salt and pepper to taste
- Pre-heat oven to 350 degrees F
- Remove excess moisture from the spinach by wrapping it in cheese cloth or a clean kitchen towel, and squeezing.
- Combine the crab, mayonnaise, shallots, salt and pepper in a bowl. Mix together and set aside
- Line a baking sheet with parchment paper. Lightly coat the parchment paper with non-stick cooking spray. place one rectangle of puff pastry out on it. Place the salmon fillet in the center of the puff pastry and top with the spinach. Spread the crab mixture over the top of the spinach evenly.
- Paint the puff pastry around the circumference of the salmon fillet with the beaten eggs. Top with the remaining piece of puff pastry and trim the excess dough from the package. Paint the top piece of puff pastry with the beaten eggs and crimp the edges of the top and bottom pieces of puff pastry to seal the salmon within.
- Cut decorative vents in the puff pastry approximately every 2-3 inches down the length of the package.
- You can use a cookie cutter to cut decorative pieces of puff pastry to place on top of your salmon Wellington prior to cooking if desired. Be sure to brush with egg wash prior to cooking.
- Place in pre heated oven for 30-35 minutes until puff pastry is golden brown. Remove and allow to stand before attempting to slice for serving.