If needed, adjust bake time according to package directions. Season with salt and pepper.
Salmon Wellington Woman And Home
Brush with the melted butter.
Salmon wellington with phyllo. Season the salmon filets with salt and pepper. In a pan, heat butter, chopped shallots, and garlic over medium heat. Cut away any excess dough.
Roll out the puff pastry over a counter top lightly dusted with flour. Place the salmon filet over it, make sure it is dry, blot it with paper towels if necessary. Bring the heat to high and add the white wine.
Wrap the phyllo dough around the filet. Add shallots and sauté until soft. Add white wine, thyme and salt.
Try to get it really thin, ideally one sheet should be enough to wrap three small salmon filets. Preheat the oven at 200°c or 400°f. Bake until fish just begins to firm and change colour, 5 to 10 minutes.
Top evenly with spinach and salmon. Invert the package, so that the crab is on top, and place it on a baking sheet lined with parchment paper. While making all the preps for this salmon wellington dish, keep the salmon fillet in the fridge.
Line a baking tray with parchment paper. Cut each phyllo stack crosswise in half to form a total of 6 stacks. Continue with two more sheets.
Sauté until the shallots become translucent. Sprinkle lemon zest and juice, and remaining salt and pepper over salmon; To print the recipe, click here
Place one salmon filet in the middle. Place a good portion of cream cheese mixture on top. Melt butter in a sauté pan over medium heat.
Top each salmon filet with equal parts of the spinach mixture. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute. Place the oven rack in the centre of your oven.
Brush a little melted butter on top of the phyllo, and bake at 375 f for 25 minutes, until golden brown. Place another sheet on top. Season the salmon with salt and pepper to taste.
Brush with more melted butter. Simmer for an additional 5 to 7 minutes. 2 spoon 1/3 cup of the rice mixture onto center of each pastry stack.
Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates. Place a larger frying pan over medium heat, add the olive oil or ghee, garlic and onion. Remove from heat and stir in whipping cream.
Lay one sheet of phyllo dough on a flat surface.
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