Ingredients
- David's Note:
- Using store-bought puff pastry saves you time while delivering wow-worthy results!
- Ingredients:
- Wellington:
- 1/4 cup lemon-garlic butter (you can also use regular butter)
- 1 medium-large shallot, finely diced
- 12 oz baby spinach
- 2 oz cream cheese
- 2–3 Tbsp panko bread crumbs
- 1 Tbsp capers, chopped
- 1 tsp salt, plus extra for seasoning
- 1/2 tsp pepper, plus extra for seasoning
- 6 (5-oz) salmon fillets
- 3 (15" x 10") puff pastry sheets
- 1 egg, beaten
- Dill Sauce:
- 1 cup whole milk Greek yogurt
- 1/2 lemon, juiced
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh dill
- 1–2 tsp capers, chopped
- 3/4 tsp salt
- 1 Tbsp water
Preparation
Step 1
Preparation:
Preheat oven to 425°F.
To make the Wellingtons, add the lemon-garlic butter (or regular butter) and shallot to a large skillet and cook on medium heat until the shallot begins to soften. Add the spinach, cooking until the spinach is completely wilted. Then, add the cream cheese, bread crumbs, capers, 1 tsp salt, and 1/2 tsp pepper, stirring together until the cream cheese is melted and everything is incorporated. Set aside to cool.
Season the salmon fillets with the extra salt and pepper. Divide the spinach mixture evenly among the six fillets, spreading it over the top of each one.
Next, cut the puff pastry sheets in half lengthwise and widthwise, creating four rectangles from each sheet, for a total of 12 rectangles. Place a salmon fillet in the center of one of the pastry rectangles. Repeat this step with the remaining fillets. Brush the edges of the pastry, around each fillet, with the beaten egg.
Take one of the remaining 6 pastry rectangles, place it directly on top of a fillet, then gently press it over the salmon and onto the pasty underneath. Seal the edges, ensuring there are no air pockets. You will have some excess pastry and uneven edges. Repeat this with the remaining pastry rectangles and fillets.
Using a sharp knife, trim the excess pastry, leaving about a 1/2" border around each fillet. Use a fork to crimp the edges, like you would with a piecrust. Next, brush the tops of the Wellingtons with more of the beaten egg. Bake for 20–25 minutes, or until they're golden brown. To check that the salmon is cooked through, use a thermometer. The temperature of the salmon should be 140–145°F.
Make the dill sauce while the Wellingtons are baking by combining all of the ingredients in a small mixing bowl. Serve the sauce either on top of the Wellingtons or on the side.