Salmon Wellington combines the elegance of beef Wellington with the delicate flavor of salmon, creating a stunning centerpiece for any dinner occasion. The flaky pastry encases moist salmon fillets, complemented by a savory mushroom mixture and a hint of Dijon mustard.
Ingredients: 4 salmon fillets. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup chopped shallots. 2 cloves garlic, minced. 1 cup chopped mushrooms. 2 tablespoons chopped fresh parsley. 1 sheet puff pastry, thawed. 4 slices prosciutto. 2 tablespoons Dijon mustard. 1 egg, beaten.
Instructions: Get the oven ready by heating it up to 400F 200C. Use salt and pepper to season the salmon fillets with. Put olive oil in a pan and heat it over medium-low heat. Add garlic and shallots and cook them until they get soft. Cook until soft after adding the mushrooms. Take it off the heat and stir in the parsley. Put some flour on a surface and roll out the puff pastry into a big rectangle. Put slices of prosciutto on the dough, and then spread mustard on top of the prosciutto. Put a salmon fillet on top of a slice of prosciutto and then divide the mushroom mixture among them. Seal the edges of the pastry tightly as you wrap it around the salmon fillets. Put the fillets on a baking sheet lined with parchment paper so that the seam side is down. For a golden finish, brush the pastry with an egg wash. The salmon should be cooked all the way through after 20 to 25 minutes in the oven. Serve hot, and if you want, top with more parsley.
Prep Time: 20 minutes
Cook Time: 25 minutes
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