The aquatic cousin of the Beef Wellington! 🐟 A great way to get all your food groups in one bite! Inside the buttery pastry is a flavorful combination of rich, flaky salmon, a creamy shallot spinach mixture, and tender asparagus. Serve with your favorite veggies or crispy potatoes and a side of lemon dill sauce.
Recipe:
Spinach-Cheese Mixture: In a pan, sauté 1 clove garlic (minced) and 1 shallot (chopped) in olive oil. Turn off heat, and add in about 5 oz baby spinach. Once wilted, gently mix in 4 oz cream cheese, ¼ cup parmesan cheese, and 1 tbsp dill. Season with salt/pepper and the zest of 1 lemon. Set aside.
Asparagus: Poach asparagus spears (tips cut off) until tender (3-5 minutes). Shock in ice water to retain color, and set aside.
Assembly: Roll out puff pastry dough (thawed in advance). Place the spinach cheese mixture down first, followed by a row of the asparagus spears, and finally the salmon filet (skin off, pin-boned). Season with salt and pepper. Egg wash around the layered salmon. Fold puff pastry over and seal, making sure all air pockets are gone. Cut 2-3 small slits to act as vent holes
[Optional]: With a thin layer of puff pastry, score to make a lattice; alternatively cross-hatch with the back-end of a knife.
Bake: With a brush, place egg wash and finish with coarse sea salt, freshly ground pepper, and thyme. Place onto parchment paper or a silicone mat, and bake at 425°F for 35-40 min (internal temp 145°F) (Note: Don’t worry about it being too dry, because it’s encased inside the pastry dough and stays pretty moist).
Lemon-Dill Sauce: Combine 1 cup dry white wine and 2 tbsp shallots (finely chopped) in a saucepan and cook over high heat for about 5-8 minutes, until reduced which should have a glazed appearance. Remove the pan from heat and whisk in 1/2 cup cold unsalted butter (cut into small cubes), a few cubes at a time until sauce mixture is creamy thick. Stir in 1 tbsp fresh lemon juice (more to taste), 3 tbsp chopped dill. Season with salt and pepper.
Rest for 5 minutes and cut with a bread knife.
