Recipe: Salmon Wellington

This is one of my most favourite ‘looks impressive but is so easy’ recipe. I’ve done variations of it without the asparagus, with green beans instead or just onions and it’s always delicious.

Salmon Asparagus Wellington

Ingredients:

2 pieces of salmon

8 pieces asparagus, cut to the length of the salmon

3 tbsps butter

2 tbsp chopped onion

½ tsp grainy Dijon mustard

½ cup cream

1 half package frozen puff pastry, thawed

Directions:

1-Blanche asparagus but putting in boiling water briefly to soften but not fully cook.

2-In small sauce pan, melt butter.  Add onions and sautee until transparent.  Add cream and Dijon.  Stir and Set aside.

3-Cut puff pastry in half.  Roll each piece out.

4-On each half of pastry, place 1 salmon piece, seasoned with salt and pepper (thawed if previously frozen), a couple tablespoons of sauce from the sauce pan, and 4 asparagus pieces.

5-Fold dough around the salmon and filling and pinch to close all ends.

6-Bake 400 degrees for about 30 minutes (or until dough is golden brown and flaky)

Enjoy!

originally posted on www.bitoffoodsense.com