Salmon Wellington

Salmon Wellington

Ingredients:
4  7 oz salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves minced
1 shallot chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 1 lb. package puff pastry
1 egg for egg wash
Directions:
Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.

Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.

Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).

Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.

Line a baking sheet with parchment paper and place the salmon wellington seam side down.

Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.

Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

Serving Suggestions with Salmon Wellington:
A wild brown rice recipe we love to serve with fish.

Make it a healthy meal by adding quinoa a side.
or make it a low carb dinner and serve it with steamed vegetables and a green salad

Another serving suggestion is mashed potatoes
or go above and beyond and serve it with these cheesy scalloped potatoes.

Serve with any kind of pasta; preferred is orzo or couscous.