Salmon Wellington Recipe

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Salmon Wellington
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Ingredients
16
Count
Nutrition
777
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Stuffing.
  2. In a food processor, whirl cubed halibut with egg white until smooth.
  3. Blend in whipping cream, lemon juice, chervil, salt and pepper.
  4. Refrigerate in an airtight container for at least 1 hour or for up to 4 hours.
  5. Salmon Wellington.
  6. Preheat oven to 400°F (200°C).
  7. Cut salmon fillet crosswise into 1/2-inch (1 cm) thick slices; cover and refrigerate.
  8. Trim spinach, removing stems; rinse and shake off excess water.
  9. In a large saucepan, cook spinach, with just the water clinging to leaves, just until wilted.
  10. Arrange in single layer on paper towels; pat dry.
  11. On a lightly floured surface, roll out puff pastry to form 14-inch (35 cm) square.
  12. Place on sheet of parchment paper large enough to cover large rimless baking sheet.
  13. Cover pastry with spinach, leaving about 1 1/2-inch (4 cm) border at edges.
  14. Spread half of the stuffing over spinach; layer with salmon slices, then remaining stuffing.
  15. Mix egg yolk with 1 tablespoon (15 mL) water; brush some lightly on uncovered top and side borders of pastry.
  16. Starting at bottom edge and using paper as support, roll up, pressing egg-washed top edge onto pastry; fold in sides, pressing together lightly.
  17. Place roll and paper on rimmed baking sheet.
  18. Make-ahead: Cover and refrigerate for up to 4 hours; add 10 minutes to baking time.
  19. Brush lightly with egg wash.
  20. Bake in centre of oven for about 30 minutes or until golden and crisp.
  21. To serve, trim off ends and cut pastry package crosswise into 8 slices.
  22. Pool one-quarter of the sauce onto each warmed plate.
  23. Arrange 2 slices per serving on top of sauce.
  24. Shallot Cream Sauce.
  25. Meanwhile, in small saucepan, simmer shallots with vinegar over medium-low heat until vinegar is evaporated.
  26. Add cream; simmer until reduced by half, about 4 minutes.
  27. Whisking constantly, add butter, a few cubes at a time, to make creamy sauce.
  28. Add pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 776.81 Kcal (3252 kJ)
Calories from fat 434.79 Kcal
% Daily Value*
Total Fat 48.31g 74%
Cholesterol 220.82mg 74%
Sodium 881.27mg 37%
Potassium 4604.39mg 98%
Total Carbs 32.49g 11%
Sugars 1.91g 8%
Dietary Fiber 14.31g 57%
Protein 59.97g 120%
Vitamin C 195.7mg 326%
Vitamin A 0.3mg 9%
Iron 21.8mg 121%
Calcium 730.9mg 73%
Amount Per 100 g
Calories 77.73 Kcal (325 kJ)
Calories from fat 43.51 Kcal
% Daily Value*
Total Fat 4.83g 74%
Cholesterol 22.09mg 74%
Sodium 88.18mg 37%
Potassium 460.71mg 98%
Total Carbs 3.25g 11%
Sugars 0.19g 8%
Dietary Fiber 1.43g 57%
Protein 6g 120%
Vitamin C 19.6mg 326%
Iron 2.2mg 121%
Calcium 73.1mg 73%

* 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
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Recipe Tags

Weightwatchers Points

  • 18.8
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium

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