Flaky Salmon Puff Pastry (Print Version)
# Ingredients:
→ Wellington Ingredients
01 -
Approximately 10 oz salmon fillet per portion
02 -
Thawed sheet of puff pastry
03 -
Fresh spinach, dried after washing
04 -
Softened cream cheese
05 -
A pinch of salt to your liking
06 -
Freshly cracked black pepper to taste
07 -
Canola oil for slicking the tray
# Instructions:
01 -
Thaw the salmon completely, pat it dry using paper towels, and season both sides with a sprinkle of salt and freshly cracked black pepper.
02 -
Preheat your oven to 425°F. Slide a baking sheet inside to heat up, too.
03 -
Take out the warm baking sheet with mitts, and apply a thin coat of oil (use something with a high smoke point, like canola, vegetable, or grapeseed). Spread it out evenly with a paper towel.
04 -
Spread out your puff pastry sheet and smear a layer of cream cheese in the middle. Lay down some spinach, then place the fish over that. Wrap the salmon completely, sealing everything by pinching the edges of the pastry.
05 -
Lay the finished Wellington seam-side down on the oiled tray and bake in the center of the oven. It’s done when the pastry turns golden and the salmon’s inside temp hits 115°F (medium rare), which takes around 20 to 25 minutes.
06 -
Take out the tray, cover the Wellington lightly with foil, and give it 5 minutes to rest. Use a sharp or serrated knife to make neat slices.
# Notes:
01 -
Let the salmon thaw overnight in the fridge for best results.
02 -
Check the fish’s doneness with a meat thermometer to hit your preferred temperature.