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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Smoky Brown Sugar-Crusted Salmon with Avocado Cream

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I am a huge salmon lover, but I can appreciate others are still warming up to it. For those people, I’m really excited to try this spicy salmon recipe! If you’ve tried it, let me know what you think!

The Dough Will Rise Again

A small miracle occurred in my kitchen last week: I cooked salmon. Salmon that was totally raw – not smoked, or preserved in any way. No one was holding a gun to my head, and I had purchased the fillet of my own free will. Even better, I actually thought the final product was GOOD, and not just in an “I will tolerate this food for the sake of my health” kind of way… but in an “I would willingly eat that again, even without the presence of a threat of bodily harm if I don’t” sort of way. This can mean only one thing: I am growing as a person. Next thing you know, I’ll be ordering raw oysters at restaurants! (No. No, I will not. I am growing as a person, not growing CRAZY.)

Smoky Brown Sugar-Crusted Salmon with Avocado Cream

In all seriousness, I’m not gonna pretend that I just lightly seasoned the salmon…

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Cucumber-Wrapped Lox

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Picture this: it’s Crafty Night at my house, friends are coming over in T-no time, and I have no appetizers prepared. What’s a girl to do? I pulled inspiration from the previous evening’s sushi making class, and thought of a visually pleasing, relatively quick snack: lox and cream cheese stuffed cucumber rolls. I feel so grateful that there’s a New Seasons just down the road from me, granting access to local, fresh vegetables meats and anything else to save a procrastinator like me. I picked up the ingredients to craft my masterpieces, and got rolling. Continue reading