SALMON WELLINGTON WITH MANGO,TOMATILLO SALSA TOPPED WITH ORANGE HOLLANDAISE

So here it is finally another blog after… well since July of last year. I guess I have been very naughty not making it a priority. I have not been very committed… so there it is. I think I will be more committed now so please hang in there.

Okay so I’m back and want to share my recipe for Salmon Wellington. Although I’m not a baker and probably never will be because I hate measuring stuff, I do enjoy working with puff pastry as long as someone else makes it. Pepperidge Farm does a fine job.

I perused the food websites for what other people have done with Salmon Wellington and there are a lot of great recipes however I decided to take a different angle using fresh fruit and tangy hollandaise sauce. I was reading earlier that these old school sauces have made a comeback into food fashion. Never knew they left.

I do two different versions of this dish. One using sautéed portobello mushrooms & pate for the fall /winter and the spring/ summer recipe is with a lighter mango tomatillo salsa and cream cheese. I haven’t decided which I like the most.

So please give this recipe a shot and let me know what you think of it.. . and I will try to be a better blog person.

SALMON WELLINGTON
With Mango-Tomatillo Salsa & Orange Hollandaise Sauce
FALLIER STYLE

MAKES FOUR
1 Sheet Pepperidge Farm Puff Pastry (Thaw)
4 6 to 8 Ounce fresh Salmon Filet Strips
Kosher Salt Sprinkle on Salmon Filet
Cream Cheese Approximately 4 tablespoons (Room Temp)
1 Egg for Pastry Egg Wash
Black Sesame Seeds
McCormick Hollandaise Sauce
½ Stick Butter
½ Cup Orange Juice

SALSA TOPPING
1 Fresh Mango (Finely Chopped)
2 Medium Size Tomatillo (Finely Chopped)
1 Red Onion (Finely Chopped)
4 Tablespoon Fresh Cilantro (Finely Chopped)
2 Tablespoons Honey
2 Tablespoon Lime juice
1 Tablespoon Fish Sauce

For Salsa mix all ingredients together, cover & refrigerate.

MAKING THE SALMON WELLINGTON
Place one sheet of puff pastry on floured surface and cut into four equal parts.
Roll out each square to an approximate 8X8” square
Brush edges with egg wash
Cut Salmon Filet into approximately 2”wide by 6”long strips and roll them into a salmon mignon shape
Sprinkle with kosher salt and place in the center of pastry square.
Add a dollop of cream cheese at the top of the salmon mignon
Add salsa on top of cream cheese
Pull up and gather the edges of the pastry around salmon mignon encasing all ingredients creating a Hershey kiss shape.
Egg wash each Wellington and sprinkle with sesame seeds.
Bake @ 375 for 30 minutes

MAKING THE ORANGE HOLLANDAISE SAUCE
Add ½ stick butter to sauce pan and melt
Add McCormick Hollandaise Sauce mix and stir into butter
Add ½ cup water
Add ½ cup Orange Juice and blend together
Over medium heat stir till Hollandaise thickens

Remove Salmon Wellington from oven.
Add to plate and drizzle each with Hollandaise
Top with more salsa and serve.

YOU CAN FREEZE THESE
After assembling the Salmon Wellington place in aluminum tin on parchment paper. Do not let them touch each other. Top with parchment and freeze.
To bake after being frozen just remove from tin, place on parchment paper covered cookie sheet, add egg wash and sesame seeds and bake at 375 for 45 minutes.