FareShare Recipe Group: March 2016

Hallie and I were chatting on IRC Saturday evening and she mentioned this recipe and sent it to me later. It sounds good. By the way, you are all invited to join our "chat" each Saturday night at 9:30 PM ET.

                        * Exported from MasterCook *

                             Salmon Wellington

Recipe By     : Blackberry Pie Murder by Joanne Fluke
Serving Size : 4     Preparation Time :0:00
Categories    :

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2             ounces salted butter
   4            6-ounce salmon fillets -- skin removed
   1            package frozen puff pastry
                         [author used Pepperidge Farm puff pastry sheets]
                         [17.5 ounce package with 2 sheets]
   1       small package fresh baby spinach leaves
                         Salt and pepper
                         Honey mustard
                         [author used Beaver Sweet Honey Mustard]
                         **Salmon Toppers**
                         canned mushroom slices -- (optional)
                         capers -- (optional)
                         black olive slices -- (optional)
                         1/4 to 1/2 cup minced onions -- (optional)
                         **Egg Wash**
   1              large egg
   1           teaspoon water

Melt the butter at MEDIUM HIGH heat in a frying pan large enough to hold the 4 salmon fillets.

Add the salmon and fry it for 2 1/2 minutes. Flip the salmon over and fry the other sides for 2 1/2 minutes. Remove from the pan. Cover and refrigerate the salmon fillets for 1 hour or until cold.

If you decided to top your salmon with minced onions, use the butter remaining in the frying pan to fry your onions until they are translucent. Take the onions out of the frying pan with a slotted spatula or slotted spoon, cover and refrigerate them.

Hannah's 1st Note: You can fry the salmon and the onions up to 24 hours in advance. This will save you time on the day you want to serve the Salmon Wellington.

Take out 2 sheets of puff pastry and let them thaw according to the package directions. ("My package said to either thaw them in the package in the refrigerator overnight or thaw them at room temperature for 40 minutes.")

Once the pastry sheets are thawed, spread them out on a lightly floured surface.

Preheat your oven to 400F (205C).

Measure the puff pastry. If the sheets are not 11 x 17 inches, use a rolling pin to roll them to that size. Trim the excess with a sharp knife and save it.

Cut each sheet of pastry into 2 pieces with a sharp knife. Make your cut from the middle of one 17-inch side to the middle of the other 17-inch side.

Lay one salmon fillet lengthwise on the bottom half of one piece of puff pastry. Center it one inch from the edges. Notice how much space it takes.

Remove the salmon and lay out a bed of spinach leaves, three leaves deep, the size of the salmon fillet. Sprinkle the bed of spinach with a little salt and pepper. Place the salmon on top of the spinach.

Using a small rubber spatula or a frosting knife, slather honey mustard all over the top of the salmon fillet.

Choose a salmon topper if you want it and sprinkle your choice over the top of the mustard.

Fold the bare half of the puff pastry over the salmon and "snuggle" it up to the salmon. If the pastry crust extends more than an inch beyond the salmon, cut off the excess with a sharp knife and save the extra pieces.

Make the egg wash by beating the egg with the water.

Flip up the top pastry crust and use a pastry brush to brush the egg wash on the lip of the bottom pastry. Put the top crust back in place and press both pieces together with your fingers to seal them. Either crimp the edges together as you would for a pie crust or use the tines of a fork held flat to press them together.

Place your salmon on a baking sheet lined with foil (shiny side down) or with parchment paper.

Repeat this technique with the other 3 salmon fillets.

Brush the egg wash over the tops of the salmon "packages". When you bake them, this will give them a golden glossy finish.

If you like, cut out little decorations to stick on the tops of your salmon packages from the excess puff pastry that you saved. Don't forget to brush the decorations with egg wash before you bake the salmon packages. Cut a slit on top of each salmon package to let out the steam.

Bake the salmon at 400F (205C) for 25 minutes or until the pastry is golden brown on top.

Cool for 5 minutes, cut in half so that your guests can see the layers; arrange on a plate and serve.

Yields 4 gorgeous and delicious servings.

From Blackberry Pie Murder by Joanne Fluke; 2014.
MC format by Hallie. Untried.

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