Salmon Wellington with a Twist: Back on the Blog!
Hello again! It’s been a while—since last July, to be exact. I’ll admit, I’ve let this blog slip a bit down the priority list, getting sidetracked by other things. But no more excuses; I'm back and ready to dive into some delicious details!
Today, I’m thrilled to share my take on Salmon Wellington. Now, I’m no baker—measuring ingredients is just not my jam—but I do have a soft spot for working with puff pastry, especially when it comes ready-made (thanks, Pepperidge Farm!).
While browsing through countless food blogs for inspiration, I noticed that Salmon Wellington is well-loved, with plenty of fantastic recipes out there. However, I wanted to put my unique spin on it by incorporating fresh fruit and a tangy hollandaise sauce combo that’s surprisingly in vogue again. Who knew these classic sauces were ever out of style?
I’ve crafted two versions of this dish to suit the seasons. For fall and winter, there’s a hearty variant with sautéed portabella mushrooms and pâté. Come spring and summer, I lighten it up with a zesty mango-tomatillo salsa and cream cheese. I’m still on the fence about which version I prefer—they both have their charms!
Give this recipe a try and let me know what you think! Your feedback might just help me decide my favorite. And I promise, I'll try to be a more diligent blogger from here on out.
THE MENU
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
2 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, flat on surface.
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.
On a parchment coved cookie sheet freeze for three hours or longer.
When completely frozen take out and cover just the tip of the Wellington with foil so it won’t burn.
Bake @ 375 in preheated oven for 40 minutes or till the puff pastry is brown.
MAKING THE ORANGE HOLLANDAISE SAUCE
Add ½ stick butter to saucepan 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 and remove foil from tip.
Add to plate and drizzle each with Hollandaise
Top with more salsa and serve.
Note you can make these days of head and freeze.
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 Cook after being frozen just remove from tin, place on parchment paper covered cookie sheet, add egg wash and sesame seeds and cook at 375 for 40 minutes.
