Salmon Wellington Good Recipes

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Salmon Wellington

"Elegant puff pastry is wrapped round a well-seasoned salmon."

Ingredients :

1 tablespoon kosher salt
1 half kilos salmon fillets
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped clean basil leaves
2 teaspoons dried dill weed
1/2 cup Dijon mustard
1 half cups mayonnaise
three/four cup crumbled feta cheese
1 cup frozen chopped spinach, thawed and drained
1 (17.Five ounce) package deal frozen puff pastry, thawed
1 egg white, overwhelmed

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H15M

Preheat an oven to 375 degrees F (one hundred ninety stages C).
Sprinkle salt on each facets of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
Roll the pastry out wide enough and lengthy sufficient to wrap across the salmon, approximately 1/4 inch thickness. Place the salmon in the middle of the pastry and fold the pastry over the salmon. Place the roll seam-aspect down on a baking sheet. Cut several small slits inside the pastry to allow steam to escape. Brush the egg white onto the pastry.
Bake inside the preheated oven till the pastry is golden brown and the salmon flakes effortlessly with a fork, approximately forty five minutes.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, prepare dinner it frivolously, and make clean-up simpler.

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