Salmon and Mushroom Wellington with Cucumber Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/4 cup chopped shallots |
3 tablespoons butter, melted |
3/4 pound fresh mushrooms, coarsely chopped |
2 garlic cloves, minced |
3 tablespoons dry vermouth |
2 teaspoons fresh thyme leaves |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground pepper, divided |
6 (4- to 5-ounce) salmon fillets |
1 (10-ounce) package frozen puff pastry shells, thawed |
cucumber sauce |
garnish: fresh chives |
Directions:
1. Saute shallots in butter in a large skillet over medium-high heat 2 minutes; add mushrooms and garlic. Cook 5 minutes or until liquid evaporates. Add vermouth; cook until liquid evaporates. Remove from heat; stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Sprinkle fillets with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook fillets in a nonstick skillet over high heat 2 minutes on each side.
3. Roll each pastry shell into a 7-inch circle. Spread about 1/4 cup mushroom mixture in center of each circle. Top with fillets. Wrap pastry over each fillet, tucking edges under fillet and pinching to seal. Place, seam side down, on a rack in a broiler pan.
4. Bake at 450° for 15 minutes or until golden. Serve with Cucumber Sauce. Garnish, if desired.
|
|