Salmon Wellington Recipe

Posted by
Rate It!
Salmon Wellington
Add your photo!
Ingredients
14
Count
Nutrition
229
Calories
Total time
80
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make mushroom onion filling: Melt butter or margarine in skillet and saute onion until lightly browned.
  2. Add mushrooms and cook, stirring, until most of the liquid has evaporated.
  3. Season to taste.
  4. Remove to bowl and chill.
  5. *Fillingmay be refrigerated up to 2 days or may be frozen.
  6. Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide.
  7. Cut into 4 rectangles.
  8. Repeat with remaining dough.
  9. Place salmon fillets on a greased baking sheet.
  10. Tuck the thinner parts of fillet underneath, making them all the same thickness.
  11. Divide mushroom onion filling among the fillets and spread evenly on top.
  12. Cover each with a rectangle of pastry.
  13. Tuck 1/2 inch of pastry under fillets; trim off excess dough.
  14. Do not cover the entire bottom with pastry or it will become soggy.
  15. Brush top and sides with egg yolk glaze, being careful not to let glaze drip.
  16. Re-roll scraps of pastry and cut out small decorations.
  17. Place on Wellingtons and glaze the entire pastry again.
  18. *Maybe refrigerated up to 8 hours.
  19. Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan.
  20. Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons.
  21. Slowly whisk in the cream.
  22. Simmer, stirring occasionally, until sauce thickens to desired consistency.
  23. This will take a little time, but as the water evaporates from the cream, it will thicken.
  24. Season to taste with salt and pepper.
  25. Stir in chives or parsley.
  26. Reheat before serving.
  27. If sauce becomes too thick, thin down with additional wine or cream.
  28. Serve hot.
  29. Before serving, bring Wellingtons to room temperature for 1 hour.
  30. Preheat oven to 425F.
  31. Bake Wellingtons for 20-25 minutes or until the pastry is golden.
  32. At this time, if the fillets are 3/4 inch thick, they will be moist and flaky.
  33. Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.
  34. The Fine Art of Cooking involves personal choice.
  35. Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
  36. As with any recipe, you may find your personal intervention will be necessary.
  37. Bon Appetit!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 229.41 Kcal (960 kJ)
Calories from fat 149.15 Kcal
% Daily Value*
Total Fat 16.57g 25%
Cholesterol 75.77mg 25%
Sodium 349.11mg 15%
Potassium 378.99mg 8%
Total Carbs 8.55g 3%
Sugars 2.62g 10%
Dietary Fiber 1.41g 6%
Protein 9.69g 19%
Vitamin C 4.7mg 8%
Vitamin A 0.1mg 2%
Iron 1mg 5%
Calcium 34.9mg 3%
Amount Per 100 g
Calories 128.59 Kcal (538 kJ)
Calories from fat 83.6 Kcal
% Daily Value*
Total Fat 9.29g 25%
Cholesterol 42.47mg 25%
Sodium 195.68mg 15%
Potassium 212.43mg 8%
Total Carbs 4.79g 3%
Sugars 1.47g 10%
Dietary Fiber 0.79g 6%
Protein 5.43g 19%
Vitamin C 2.7mg 8%
Iron 0.5mg 5%
Calcium 19.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top