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Lilly’s Table

 
 
© Lillys-Table.com Photo of Salmon Wellington
 

Tags: Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
No

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Salmon Wellington

 

Salmon is wrapped in pastry dough and baked until it is puffed and golden. The pastry keeps the moisture in, which helps you avoid drying out the fish. There are two ways of preparing this dish. One is as a large fillet wrapped up, perfect for a buffet style brunch since you would simply cut off a small piece. The other is in individual pieces, which is lovely for a sit down dinner.

Ingredients

  • 1¼ lb salmon, wild
  • 1 red onion, small, thinly sliced
  • 1 tablespoon dill, fresh or a bit less dried
  • 1 sheet puff pastry, defrost
  • ½ teaspoon kosher salt
  • 2 tablespoons flour, optional

Serving Size: 4 People

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Preparation Instructions

Defrost the puff pastry according to the package directions.

For individual Wellingtons:
Preheat the oven to 425.

Cut the dough into three pieces (for the original recipe). Adjust accordingly if the recipe is multiplied. Cut the salmon into 3 fillets, about 5-7 ounces each.

Roll each piece of dough with a rolling pin or the side of a wine bottle, until each is big enough to wrap around the fillets. Use a sprinkle of flour to help it avoid sticking.

Fill the middle of the pastry rectangles with red onion slices and a few pinches of dill. Season the salmon with salt and pepper. Remove the skin if desired (we leave ours on since it is full of nutritious omega-3’s & adds moisture). Fold the dough up around the salmon, pinching & pressing it together to seal. Flip over and place on a baking sheet lined with parchment paper. Rub melted butter or olive oil onto the puff pastry and sprinkle with kosher salt.

Place in the oven for 20-25 minutes until they puff up and are golden.

For a full fillet
Preheat the oven to 425.

Lay the dough on a large board and roll it out into a piece that will wrap around the entire fillet. Aim for about 3-4 inches wider than the salmon to fold up and over.

Lay the slices of red onion and pinches of dill in the center of the dough. Season the salmon with salt and pepper and lay it flesh side down in the middle. Pull the puff pastry up and around, pinching slightly to secure in place.

Line a baking sheet with parchment paper. Flip the baking sheet over and place it on top of the folded up salmon. Lift up the board the salmon is on, press the board and baking sheet together gently and flip the entire ‘sandwich’ over. The wrapped salmon should now be sealed-side down on the baking sheet. Peel off the board carefully to not tear the pastry dough.

Drizzle on the melted butter and olive oil. Sprinkle with salt.

Bake for 20-30 minutes until the pastry is puffed and golden.

To serve: lift it up with the parchment and place on the serving dish. Slide out the paper. Cut into 1-2 inch slices to serve.