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Baked Salmon in Puff Pastry with Cremini Mushroom Duxelle

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This delicious recipe for salmon wellington, or salmon en croûte, features a cremini mushroom sauce atop wild king salmon, wrapped and baked in puff pastry. This elegant meal is much easier to prepare than you might think-- puff pastry is easy to work with. I served with with a beurre blanc sauce, as well. We loved this! You can view the Duxelle recipe by clicking here: http://keyingredient.com/recipes/243294/cremini-mushroom-duxelle/

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Ingredients

  • DUXELLE:
  • 4 (4 to 6-ounces each) fresh wild Alaskan king salmon filets, skin removed
  • 1 cup mushroom duxelle
  • 1 (10-inch x 16-inch) (26-centimeters x 40-centimeters) sheet puff pastry
  • Salt, to taste
  • 8 ounces (approximately 2 cups) fresh cremini mushrooms
  • 2 tablespoons unsalted butter
  • 1/4 cup shallots, finely diced
  • 2 tablespoons white wine (or dry vermouth)
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/4 cup whipping cream

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Duxelles:

Rinse and thoroughly pat dry cremini mushrooms before using a food processor or sharp knife to finely mince.

Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates.

Add white wine, thyme and salt. Simmer for an additional 5 to 7 minutes.

Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup.

Note:

I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400°F for about 10 to 12 minutes.

Elegant yet easy to prepare, salmon wellington makes a lovely entrée for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked.

Wellington:

Cut puff pastry into four equal 5-inch x 8-inch (13-centimeters x 20-centimeters) sheets. Approximate measurements are suitable.

Spread 1/4 cup mushroom duxelle evenly onto each sheet of puff pastry, leaving a 1/2-inch (1 centimeter) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt.

Fold up edges in a lengthwise and press puff pastry together to seal a seam across the center of the salmon fillet. Flip pastry over so that seam is hidden and gently press the sides together to close.

Note:

I brushed an egg wash over each wellington, to give a lovely golden color to the pastry.

Bake salmon wellington at 400°F (205°C) for 15 minutes. Lower heat to 325°F (165°C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown.

If using previously frozen salmon, allow fillets to completely thaw before assembling the salmon puff-pastry.

Note:

These can also be frozen, and then baked for a little extra time. I also tested reheating one of these, after they were baked, in a conventional oven (do not microwave), and they turned out just fine!

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