Salmon Wellington
(2 portions)
-2 salmon filets
-puff pastry, thawed and cut in half
-2 tbsp butter
-1 shallot, diced
-1 tbsp minced garlic
-4 oz cream cheese
-3 cups spinach
-1/4 cup dry white wine
-2 tbsp plain bread crumbs
-1 egg with 1 tbsp water (egg wash)
- Preheat oven to 390.
- Season salmon with salt and pepper. Set on puff pastry halves.
- In a pan over medium heat, melt butter.
- Add garlic and shallot. Cook 2 min.
- Add white wine. Cook 3-4 min.
- Add cream cheese. Cook until combined.
- Add breadcrumbs and spinach. Cook until wilted.
- Spoon mixture over each salmon filet.
- Brush egg wash on all sides of puff pastry. Fold. Place seam side down on baking sheet or in baking dish. Brush with egg wash.
- Bake 25 min.