Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: zueth on May 05, 2021, 01:02:16 AM
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Made Salmon Wellington for the first time, man these are good.
Make sure to cook on the the shelf so the bottom doesn’t burn.
If anybody is interested I can post the recipe.
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I would hammer some of that. Is this more of the line caught fish in you backyard?!
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Now that looks mouth-watering!! Presentation is superb!! Plate me!!
Art
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Made Salmon Wellington for the first time, man these are good.
Make sure to cook on the the shelf so the bottom doesn’t burn.
If anybody is interested I can post the recipe.
Heck, yeah! I'm interested. That's the most interesting recipe I've seen in a long time.
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I would hammer some of that. Is this more of the line caught fish in you backyard?!
Yes, this was fall chinook caught last September.
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Here is the you tube video I used as a guide for making it:
https://youtu.be/LYNx_L0ukes
Here is the recipe:
ngredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature - about 40 minutes
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside. - let chill in fridge for about 30 minutes.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
Here is a good sauce to serve with it:
For dill sauce, mix 2 tbs mayo, 1 tbs sour cream, 1 tsp lemon juice (fresh or concentrate), 1 tsp dried dill (or fresh), salt/pepper to taste.
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Wow thank you for posting. Bookmarked.
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Beautiful! I bet that was a fantastic meal.