Salmon Wellington

From The Wall Street Journal 12/14/2024

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Caramelize the onions: heat butter and 1 tablespoon olive oil in a medium skillet over medium heat. Once butter melts and is sizzling hot, add onions and season with salt. Saute', stirring every few minutes so that the onions cook evenly. Once the onions are translucent, after about 5 minutes, reduce the heat to low. Continue cooking, stirring every few minutes, until onions are caramelized and golden all over, 12-15 minutes. Transfer the onions to a dish and let cool completely.

Step 2

Wipe out skillet. Add 1 tablespoon olive oil to skillet and set over medium heat. Once the oil is hot, add spinach, season with salt, and cook until wilted, about 3 minutes. Set skillet aside to cool, then drain spinach and transfer to a small bowl. Use a fork to combine spinach and cream cheese. Season with a dash of salt and 1/4 teaspoon pepper. Set aside.

Step 3

Sprinkle salmon with garlic powder and generous amounts of salt and pepper on both sides. Set aside.

Step 4

Transfer puff pastry rectangle to a lightly floured surface. If your dough is not large enough to completely envelope the entire salmon filet you will need to roll it with a rolling pin until it is the right size. (I used both pieces of a Pepperidge Farm frozen puff pastry and cut off the excess.)

Step 5

Place salmon, top side down, in center of pastry and spoon the spinach mixture on top. Arrange the caramelized onions in an even layer on top of the spinach. Fold the dough over the salmon and pinch the sides together. Flip the dough parcel over onto a parchment-lined baking sheet, seam-side down. Refrigerate for 20 minutes.

Step 6

Preheat oven at 425 degrees F and place a rack in center position of oven.

Step 7

Prepare the egg wash: In a small bowl beat egg with 1 tablespoon water. Remove chilled salmon from refrigerator. Brush egg wash all over the top. Use a sharp knife to cut shallow criss-cross slants all over.

Step 8

Transfer pan to oven and bake until pastry puffs up and is golden brown, 25 minutes. Remove from oven and transfer Salmon Wellington to a cooling rack. Let cool at least 15 minutes. Serve warm or at room temperature.