I had seen this on TV and decided to try it myself. The recipe had called for a cream sauce, which I was not crazy about. So, I decided to make up my own. It is divine and perfect for the hot weather. This is a light dish that will have people coming back for seconds. Enjoy.
→ 2 pounds skinless salmon filet
→ 2 teaspoons olive oil
→ 2 tablespoons chopped sun-dried tomatoes
→ 2 medium finely chopped shallots
→ 9 ounces of cleaned cremini mushrooms, plus 1 ounce shitake mushrooms
→ 6 ounces baby spinach
→ Sea salt and freshly ground pepper
→ 2 sheets puff pastry
→ 1 large egg beaten
→ All-purpose flour
→ Nonstick cooking spray
→ 1 ½ cups fresh orange juice
→ ½ cup fresh lemon juice
→ 1/8 teaspoon ground cinnamon
→ 2 star anises
→ 2 tablespoons honey
→ 1/8 teaspoon ground ginger
→ 1/8 teaspoon vanilla sugar
→ Preheat oven to 425 degrees.
→ Heat oil in sauté pan over medium heat. Add shallots and cook about 2 minutes.
→ Add mushrooms and sun-dried tomatoes and cook until liquid evaporates. Add spinach for another 4 minutes.
→ Season with salt and pepper and cool.
→ Dust a flat working space with flour. Roll out sheets of puff pastry to 12 by 12 inches. Lay the pastry sheets side-by-side overlapping by about ½ inch. Brush overlapping sheets with beaten egg. Press seam with a fork and transfer to baking sheet.
→ Spoon the cooled mixture over one side of the puff pastry.
→ Trim salmon evenly to have a straight line. Season the salmon with salt and pepper on both sides. Place salmon filet over mushroom mixture and fold over. Seal with beaten egg mixture and crimp edges.
→ Bake 25 minutes till crust is golden.
→ Add all the ingredients to a pan and reduce for about 25 to 30 minutes until syrupy.
→ Slice salmon Wellington and drizzle sauce over it. Serve with cooked jasmine rice.
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