Confession : when I'm stressed, I cook!
Case in point : after a trip to the Emergency Room with my hubby who can barely stand, much more walk due to severe back pain, my adrenaline level was so high to keep still. When dear hubby was already comfortably sleeping in the comfort of our bedroom under the "spell" of a potent pain killer, I channeled my adrenaline rush to my kitchen and whip up with this delicious dish that will definitely be part of our Christmas feast.
Pan seared salmon fillet is always a good idea but why not kick it up a notch by sandwiching a sauteed spinach and mushroom in between two salmon fillets and wrap it in store-bought puff pastry? After 30-40 minutes in the oven, you will have a holiday feast-worthy Salmon & Spinach Wellington!
Here's how you do it:
Saute small chopped onion, 1 package of frozen spinach {thawed and squeezed all liquid} and 10 pieces of button mushrooms {chopped} in a heated pan with 2 tbsp oil.
Season with salt and pepper.
When done, let it cool them set aside.
Cut 4 pieces of salmon fillet {about 3x3 inches per piece}.
Season both sides of the fillet with salt and pepper.
In a small bowl, mix 2 tbsp of mayonnaise and 2 tbsp of Dijon mustard.
Spread the mayonnaise and mustard mixture on top of all 4 fillet pieces.
Scoop cooled sauteed spinach {about 2-3 tbsp} on top of two fillets.
Cover the filling with the other fillets.
Here's how you do it:
Saute small chopped onion, 1 package of frozen spinach {thawed and squeezed all liquid} and 10 pieces of button mushrooms {chopped} in a heated pan with 2 tbsp oil.
Season with salt and pepper.
When done, let it cool them set aside.
Cut 4 pieces of salmon fillet {about 3x3 inches per piece}.
Season both sides of the fillet with salt and pepper.
In a small bowl, mix 2 tbsp of mayonnaise and 2 tbsp of Dijon mustard.
Spread the mayonnaise and mustard mixture on top of all 4 fillet pieces.
Scoop cooled sauteed spinach {about 2-3 tbsp} on top of two fillets.
Cover the filling with the other fillets.
At this point, preheat oven to 375 degrees F {190 degrees C}.
Using a rolling pin, roll out the thawed puff pastry sheet {I used President's choice} on top of a lightly floured flat surface {into about 1/4 inch thickness}.
Cut pastry sheet in half.
Place the salmon in the centre of the the pastry and fold the pastry over the salmon.
Place the roll seam-side down on a baking sheet.
Cut several small slits on the pastry to allow steam to escape while baking.
Beat 1 egg and brush it on to the pastry.
Bake in the preheated oven until the pastry is golden brown {about 30-45 minutes}.
The salmon spinach Wellington is delicious on its own. If you want to make it extra special for the holidays, pour mascarpone herb sauce {sauce recipe below} on top and serve immediately. The combination of the warm and flaky salmon and the crunchy pastry surrendering to the richness of the mascarpone sauce is truly delicious!
Best serve with Chardonnay or Chenin Blanc.
Best serve with Chardonnay or Chenin Blanc.
Mascarpone Herb Sauce Recipe
In a sauce pan, saute a small onion and 3 pieces chopped mushrooms over medium heat
Add 1/4 cup of mascarpone cheese. Strir.
Add 1/2 cup vegetable broth (if you don't have vegetable broth handy, just use water and vegetable bullion}. Strir until mascarpone cheese is mixed with the broth.
Add 1 tsp dried thyme and 1 tsp dried tarragon.
Season with salt and pepper.
Simmer over low heat until small bubbles appear.
Suggested wine pairing for this dish : Chardonnay or Chenin Blanc
Looks so delish!!!!!!
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