When we had our Christmas in Singapore and we had my parents and siblings visiting us, we usually ordered ham, roast beef or pork, roast chicken, and some salad for Christmas Day meal at home. The only problem is that my mum doesn't eat meat (but love fish) so we always ordered Salmon Wellington especially for her - until I realized that it's so easy to make Salmon Wellington myself. Since then, it's not only for Christmas I make it but also anytime for our normal dinner.
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
140 gram spinach - I used frozen chopped spinach
½ teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
112 gram cream cheese
¼ cup Parmesan, shredded
2 sheet puff pastry, softened to room temperature - I used ready made by Pampas
2 salmon filet, around 300 gram each piece
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
1) Preheat oven to 220°C
2) In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent. Add the spinach, salt, and pepper, cooking until spinach is wilted. Add the breadcrumbs, cream cheese, parmesan, stirring until mixture is evenly combined. Remove from heat and set aside.
3) On a cutting board, put the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper. Place the spinach mixture on top of the salmon.
4) Brush the sides of the pastry with beaten egg. Fold the edges of the puff pastry over the salmon and spinach like making an envelope, starting with the longer sides and then the shorter end at the bottom. Then finally the shorter end at the top.
5) Move it to a baking sheet lined with baking paper. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. Brush the top again with the egg wash.
6) Bake for 20-25 minutes, until pastry is golden brown.
I often serve Salmon Wellington with bread and vegetable or pesto pasta and vegetable. Oh, and also with tartar sauce. Yummm!
I usually make two Salmon Wellington, one to eat immediately and the other one to keep in the freezer and I can just simply heat it in the oven before serving - very handy for lazy day!