A week night hero right here! A quick and easy Salmon Wellington recipe – salmon wrapped in a thin layer of puff pastry with garlic herb cheese and spinach.
It’s been very hectic around here in the Chewie Chews House. I am juggling two contracts, a blog and a toddler, which has made life very busy. This week I have been feeling over stretched and in a hurry. Do you know that feeling when you just want a moment to breathe (inhale – exhale).
No matter what the circumstances are, the family must eat! I don’t want to do frozen or take out all the time; you kinda feel gross after a few days – like my insides are rotting. When you are busy is when you need a home cooked meal the most. This is a quick Salmon Wellington recipe for nights when you need a meal in a jam. It is salmon wrapped in a thin layer of puff pastry with garlic herb cheese and spinach. You can use fresh or canned salmon in this recipe. Canned salmon just makes this even more convenient since you can have it on hand whenever you need to make this. Serve it with a quick salad or left over soup for lunch or dinner – grab a cocktail, wine or a cafe and pretend to be in a patisserie because you deserve to sit back and take a breath.
*Just remember to take out the puff pastry in the morning so it is ready around dinner time.
- 1/2 package puff pastry (~200g)
- 1 cup baby spinach
- 2 cans salmon
- 1/4 cup herb & garlic boursin cheese
- 1 egg
- Preheat oven 450F
- Divide the puff pastry into two 100g pieces
- Roll out each piece puff pastry into a 8X11" rectangle (size of standard letterhead) on a floured surface with a floured rolling pin
- Place a thin layer of baby spinach on the rolled out puff pastry leaving 1 inch on the top and 2 inches on each side.
- Add slivers of herb & garlic Bousin cheese on top of the spinach.
- Add salmon on top of the Boursin cheese.
- Cut slits on each side of puff pastry about 1 inch deep and 1 1/2 inch apart
- Fold the top of the puff pastry down and fold in the side slits on a slight diagonal to form a braid pattern (see the video above to see how to fold it)
- Transfer the Salmon Wellingtons onto a baking sheet lined with parchment paper
- Brush the Salmon Wellingtons with lightly beaten egg
- Bake in the oven for 20 minutes
- Let the Salmon Wellingtons cool for 5 mins before removing off the baking sheet and serve. ENJOY!
If you can't find Boursin Cheese - goat cheese is a good substitute.