Salmon Wellington

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If you’re looking for a “WOW” dish that doesn’t require a terrible amount of prep time, I present you with the Salmon Wellington. This thing is as delicious as it is easy to make, and what a crowd pleaser! Props to Tasty for inspiring this bad boy. My version has even fewer steps (and less veggies), but treat the recipe as a base and see what concoctions you create! A few recommendations:

  • Tasty’s “Traditional”: mushrooms, spinach, garlic, and cream cheese
  • Tapenade: kalamata olives, roasted red pepper, pine nuts, and goat cheese (this is going to be my next attempt!)
  • Lemon and Herb: garlic, dill, mint, and lemon zest mixed with ricotta

Salmon Wellington

Ingredients

Serves approx. 4

  • 1 package of puff pastry, thawed
  • 1 lb salmon steak
  • 1/2 cup cottage cheese
  • 1/2 cup fresh pesto
  • Egg wash (1 egg, whipped with water)
  • salt and pepper

Directions

  1. Allow puff pastry to thaw for 1 hour or until soft and flexible.
  2. Preheat the oven to 425 degrees
  3. Once the pastry is ready, place salmon in the center and season with salt and pepper
  4. Spread a layer of cottage cheese and then pesto on top of the salmon.
  5. Fold over sides of the pastry, cut off excess on the ends and fold up, then flip over the salmon
  6. Brush egg wash over the top
  7. Gently angle cuts on the top of the salmon in opposing directions, and finish with another round of egg wash.
  8. Bake for 20 min, then let rest. Remember, fish will continue cooking for a few minutes after it’s removed from heat, so wait to cut into it for at least 5 minutes.
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Radicchio and Granny Smith Apple Salad

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Most bitter, peppery leaves and I don’t see eye to eye, particularly radicchio and arugula (sacrilege, I know). However, after experiencing killer radicchio salads from Tasty ‘n Sons and Nostrana, I decided to try creating my own version. It came out near to perfection. Try this lovely as a fish side dish or with a lemony main course. What would you pair it with? Continue reading

Crazy Good Olive Tapenade

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Whoa. I mean, serious whoa. This stuff is so delicious, you’ll want to put it on everything. I first made it up as a dip, complete with warmed baguette, double creme brie and prosciutto, but it would also be awesome as a chicken marinade. However you dress it up, it’ll be a huge hit (I even converted a staunch anti-olive eater!). Find additional recipe ideas at the bottom of the post. Continue reading