So here it is finally another blog after… well since July
of last year. I guess I have been very
naughty not making it a priority. I have not been very committed… so
there it is. I think I will be more committed now so please hang in there.
Okay so I’m back and want to share my recipe for Salmon
Wellington. Although I’m not a baker and
probably never will be because I hate measuring stuff, I do enjoy working with
puff pastry as long as someone else makes it.
Pepperidge Farm does a fine job.
I perused the food websites for what other people have
done with Salmon Wellington and there are a lot of great recipes however I
decided to take a different angle using fresh fruit and tangy hollandaise sauce. I was reading earlier that these old school
sauces have made a comeback into food fashion.
Never knew they left.
I do two different versions of this dish. One using sautéed portobello mushrooms &
pate for the fall /winter and the spring/ summer recipe is with a lighter mango
tomatillo salsa and cream cheese. I
haven’t decided which I like the most.
So please give this recipe a shot and let me know what
you think of it.. . and I will try to be
a better blog person.
SALMON WELLINGTON
With Mango-Tomatillo Salsa & Orange Hollandaise
Sauce
FALLIER STYLE
MAKES
FOUR
1 Sheet Pepperidge
Farm Puff Pastry (Thaw)
4 6 to 8 Ounce fresh Salmon Filet Strips
Kosher Salt Sprinkle on Salmon
Filet
Cream Cheese Approximately 4
tablespoons (Room Temp)
1 Egg for Pastry Egg Wash
Black Sesame Seeds
McCormick Hollandaise Sauce
½
Stick Butter
½ Cup Orange
Juice
SALSA
TOPPING
1
Fresh Mango (Finely Chopped)
2 Medium Size Tomatillo (Finely Chopped)
1 Red Onion (Finely Chopped)
4
Tablespoon Fresh Cilantro (Finely
Chopped)
2
Tablespoons Honey
2
Tablespoon Lime juice
1 Tablespoon Fish Sauce
For
Salsa mix all ingredients together, cover & refrigerate.
MAKING
THE SALMON WELLINGTON
Place
one sheet of puff pastry on floured surface and cut into four equal parts.
Roll
out each square to an approximate 8X8” square
Brush
edges with egg wash
Cut
Salmon Filet into approximately 2”wide by 6”long strips and roll them into a
salmon mignon shape
Sprinkle
with kosher salt and place in the center of pastry square.
Add a
dollop of cream cheese at the top of the salmon mignon
Add
salsa on top of cream cheese
Pull up
and gather the edges of the pastry around salmon mignon encasing all
ingredients creating a Hershey kiss shape.
Egg
wash each Wellington and sprinkle with sesame seeds.
Bake
@ 375 for 30 minutes
MAKING
THE ORANGE HOLLANDAISE SAUCE
Add ½
stick butter to sauce pan and melt
Add
McCormick Hollandaise Sauce mix and stir into butter
Add ½
cup water
Add ½
cup Orange Juice and blend together
Over medium
heat stir till Hollandaise thickens
Remove
Salmon Wellington from oven.
Add
to plate and drizzle each with Hollandaise
Top
with more salsa and serve.
YOU
CAN FREEZE THESE
After
assembling the Salmon Wellington place in aluminum tin on parchment paper. Do not let them touch each other. Top with
parchment and freeze.
To bake after being frozen just remove from tin, place on parchment paper covered
cookie sheet, add egg wash and sesame seeds and bake at 375 for 45 minutes.
The Ingredients except the Salmon
Salsa Ingredients
Cut Puff Pastry Sheet into 4 Pieces
Roll Out Puff Pastry Square to about 8"X8"
The Salmon Cut into Strips
Salmon Rolled into Mignons and topped with Cream Cheese
Salmon Mignon topped with Cream Cheese & Salsa
Egg Wash Edges of Puff Pastry Square
Place Salmon Mignon in Center of Pastry
Gather Edges Up and Twist into a Beggars Purse
Egg Wash Wellingtons & Sprinkle with Sesame Seeds
Baked Salmon Wellington
Time to Drizzle with Orange Hollandaise & top with Salsa
Dah Dah!!!
ENJOY!
No comments:
Post a Comment