Salmon Wellington

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.

For more, contact the Saucy Realtor at

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