Salmon Wellington

(a compilation/deconstruction and reconstruction of several recipes)

Ingredients:

• 2 Tbsp. unsalted butter

• 1 Tbsp Dijon Mustard (or more to taste)

• zest of one lemon

• juice of one lemon

• 3/4 tsp. salt

• 1/2 tsp. black pepper (or more to taste)

• 1/2 tsp dried thyme

• 1 Tbsp. Extra Virgin Olive oil

• 1 pound fresh mushrooms, sliced

• 2 shallots, diced

• 4 handfuls baby spinach

• 2 cloves of garlic, minced

• 8 ounces of cream cheese (1 pkg.)

• 1/2 cup bread crumbs

• 1 large egg

• 1 package of puff pastry, thawed in the refrigerator

• 4- 3” x 3” Salmon filets, skin removed

Instructions

1. In a large saute pan, add butter to melt.

2. add diced shallots and garlic, saute until tender

3. add sliced mushrooms, saute until tender

4. add 4 large handfuls of spinach, saute until tender

5. add lemon zest and lemon juice

6. add package of cream cheese, stir

7. add breadcrumbs

8. season with salt, pepper, thyme to taste

9. set aside to cool to room temperature.

While the spinach mixture is cooling, Preheat Oven to 400 degrees.

10. remove puff pastry from refrigerator

11- open both sheets of puff pastry and cut each slice into 2 rectangles, each approximately 4x8”

12- put salmon square topside down on puff pastry

13- top each salmon square with a large spoonful of the spinach-mushroom mixture

14- pull longer end of the puff pastry up over the salmon and spinach-mushroom mixture

15- brush with egg wash

16- pull other end of the puff pastry up to over lap the pastry you just put the egg wash on, cover second end with egg wash

17- fold in edges like you are wrapping a present, use egg wash to seal the pastry

18- flip pastry over and use egg was on the top.

19- score the pastry to allow salmon to vent.

20- Bake at 400 degrees for 20-25 minutes until golden brown. Serve hot.