Salmon Wellington - Salmon en Croute
Salmon Wellington is an easy, elegant dinner for Date Night or Valentine’s Day! This Salmon Wellington has a punch of flavor from a horseradish- dill sauce!
Servings 4 servings
Calories 386kcal
Cost $10
Ingredients
- 1 lb salmon filet
- 1 egg
- 1 cup fresh frozen or canned spinach
- 5 sheets phyllo dough
- non stick spray or melted butter
For Horseradish Dill Sauce
- 1/3 cup mayonnaise
- tablespoon prepared horseradish
- 1/2 teaspoon dill weed
- 1/4 teaspoon Pepper
- salt to taste
Instructions
- Preheat oven to 400°F
- Remove skin from salmon with a sharp filet knife.
- Beat egg in bowl.
- Drain and squeeze water from spinach.
- Be sure you have everything else ready, before opening phyllo sheets. Lay five phyllo sheets on cutting board. Immediately cover with plastic wrap and a damp towel.
- Pull plastic and towel away from half of the sheet, leaving the other half covered. Spray between each sheet with non stick spray, or brush with melted butter. Recover that side and do the same on the second side.
- Lay Salmon on phyllo sheet, leaving about 3 inches, so that you can fold up packet and seal. Top with spinach and about 3-4 tablespoons sauce. Fold the dough around the salmon, package style. Seal together seams with egg wash and press together. Cut off excess dough. Excess dough can be used to decorate the top of the wellington.
- Place salmon seam side down, on a baking sheet, sprayed with non stick spray. Brush top with egg wash.
- Bake at 400°F for 15-20 minutes, until internal temperature reaches 115°F. Let rest 5-10 minutes before cutting.
For Horseradish Sauce
- Mix all ingredients in small bowl. Set aside.
Video
Notes
Use pizza cutter or very sharp knife to cut phyllo.
Phyllo sheets gets less damaged using non stick spray rather than when brushed with melted butter.
Don't overcook salmon.
Test for doneness with instant read thermometer. Internal temperature between 115-120°F.
Important to let rest at least 5 minutes.
Instead of plain spinach, we like to make a spinach and mushroom duxelles. This is a French dish that is a combination of garlic, onion or shallot and sautéed mushrooms with spinach added.
Nutrition
Calories: 386kcal | Carbohydrates: 14g | Protein: 27g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 111mg | Sodium: 327mg | Potassium: 723mg | Fiber: 1g | Vitamin A: 4680IU | Vitamin C: 2.1mg | Calcium: 73mg | Iron: 2.6mg