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
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
- Allow puff pastry to thaw for 1 hour or until soft and flexible.
- Preheat the oven to 425 degrees
- Once the pastry is ready, place salmon in the center and season with salt and pepper
- Spread a layer of cottage cheese and then pesto on top of the salmon.
- Fold over sides of the pastry, cut off excess on the ends and fold up, then flip over the salmon
- Brush egg wash over the top
- Gently angle cuts on the top of the salmon in opposing directions, and finish with another round of egg wash.
- 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.