Salmon Wellington: A Recipe from our Fall Tasting

Name: SALMON WELLINGTON: A RECIPE FROM OUR FALL TASTING
Yield: 2 people
Ingredients: 0 2 cloves garlic, chopped; 0 ½ medium red onion, chopped; 0 5 oz spinach; 0 2 teaspoon salt; 0 2 teaspoon pepper; 0 4 oz cream cheese; 0 ¼ cup shredded parmesan cheese; 0 2 tablespoons fresh basil, chopped; 0 1 sheet puff pastry, thawed to room temperature; 0 1 Wild Alaska Sockeye Salmon fillet, thawed (enjoy this recipe with wild sockeye salmon portions instead); 0 3 Tablespoons olive oil; 0 1 egg, beaten

October 7, 2018

The wellington name, as you’ve probably guessed, stems from the 1st Duke of Wellington. The wellington name first became famous as an English cuisine. For our Wild for Salmon fall tasting we decided a comforting salmon wellington was the way to go! This puff pastry salmon is very versatile and can be used as an entree or appetizer.

Chef Josh created this fillet de salmon en croute using our whole sockeye salmon 1.5lb fillets. This simply is a crispy puff pastry, a spinach blend and our whole salmon fillets. Although this recipe may look intimidating, chef Josh has provided easy to follow instructions for this salmon wellington recipe. This recipe serves 2.

[[ recipeID=recipe-9l4ogd7pu, title=SALMON WELLINGTON: A RECIPE FROM OUR FALL TASTING ]]

We hope you enjoyed Chef Josh’s salmon wellington, please let us know if you get a chance to try this recipe. This salmon wellington could easily be made dairy or gluten free to fit any dietary need. Feel free to swap out the ingredients where you see fit, be sure to tag @wildforsalmon if you try out this fall favorite!

Enjoy!

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SALMON WELLINGTON: A RECIPE FROM OUR FALL TASTING

The entire process should take under an hour, and can be made for a crowd or created into a single serving by swapping out a whole fillet for one of our Sockeye Salmon 6 oz portions. To get started, you will need to defrost and have your salmon completely thawed. You’ll then need to remove the skin before cooking the puff pastry salmon.

Servings: 2 people

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Salmon Wellington: A Recipe from our Fall Tasting

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SALMON WELLINGTON: A RECIPE FROM OUR FALL TASTING

Ingredients

Instructions

Ingredients

Instructions