Salmon Wellington Recipe

Baked Salmon in Puff Pastry with Mushroom Duxelle

Jan 18, 2009 Stephanie Jolly

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.

Salmon en croûte, literally translated to mean salmon within crust, has been modified to include dozens of fillings - from hard-boiled egg and rice in the Russian version called coubiliac to asparagus spears and cream popular with caterers throughout North America.

The most familiar dish prepared "en croûte" is beef wellington, where beef tenderloin is coated with pâté au fois gras, mushrooms and onions before being baked in pastry. When substituting salmon for beef, the liver is omitted and replaced with a savory mushroom duxelle, or mushroom paste.

Salmon Wellington - Salmon Puff Pastry with Mushroom Duxelle

Ingredients:

• 4 - 4-6 oz fresh wild Alaskan king salmon, skin removed
• 1 cup mushroom duxelle
• 1 10" x 16" (26cm x 40cm) sheet puff pastry
• salt

Directions:

1. Cut puff pastry into four equal 5" x 8" (13cm x 20cm) sheets. Approximate measurements are suitable.
2. Spread 1/4 cup mushroom duxelle evenly onto each sheet of puff pastry, leaving a 1/2" (1 cm) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt.
3. 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.
4. Bake salmon wellington at 400 degrees F (205 degrees C) for 15 minutes. Lower heat to 325 degrees F (165 degrees C) and bake for an additional 15-20 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. Makes 4 servings.

Cremini Mushroom Duxelle

Ingredients:

• 8 oz (approx 2 cups) fresh cremini mushrooms
• 2 Tbsp unsalted butter
• 1/4 cup shallots, finely diced
• 2 Tbsp white wine
• 1/4 tsp thyme
• 1/4 tsp salt
• 1/4 cup whipping cream

Directions:

1. Rinse and thoroughly pat dry cremini mushrooms before using a food processor or sharp knife to finely mince.
2. Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7-10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates.
3. Add white wine, thyme and salt. Simmer for an additional 5-7 minutes.
4. Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup.

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.

Individuals looking for more romantic dinner ideas may also enjoy steak au poivre.

The copyright of the article Salmon Wellington Recipe in Recipes is owned by Stephanie Jolly. Permission to republish Salmon Wellington Recipe in print or online must be granted by the author in writing.

Assembling Salmon Puff Pastry - Spreading Duxelle	Sealed Samon Puff Pastry Parcels	Bake Salmon Wellington Until Puff Pastry is Flaky
Salmon Wellington - Samon en Croute with Mushrooms

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