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Prep
Difficulty
Easy
Time
Estimate
1 hour
Prepare the salmon first. While it is baking, prepare the salad dressing and then slice and prepare the salad ingredients. Serve the wellington with the salad and dressing on the side.
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.
Spring onions pop out of the ground all season and while they can be used to replace onions, garlic, leeks & scallions as needed we wanted to give them a recipe all their own. Yogurt, olive oil and lemon are the base of the creaminess while shredded onions are the highlighted flavor. Shallots would substitute nicely.
This is a tossed salad of greens & thinly sliced spring root vegetables. Left undressed and sealed well in the fridge this salad will last several days providing you with quick veggies whenever you need. Use a favorite dressing to top it or do it Italian style- drizzled with a beautiful extra virgin olive oil and an aged thick balsamic vinegar.
