Page 23 - SCMHCC Holiday Favorites Cookbook

SALMON WELLINGTON WITH SPINACH AND

DUNGENESS

From the Kitchen of Holly Whitson

Crab Serves: 4 to 6
Ingredients:
1 2-3 lb King Salmon fillet, skin and pin bones removed
2 sheets of puff pastry, defrosted according to package instructions

1 lb frozen chopped spinach, thawed
8 oz Dungeness Crab Meat, rinsed and picked through for any remaining shells

3 tbsp mayonnaise
2 tbsp minced shallots
3 eggs, beaten
Salt and pepper to taste

Directions:

1. Pre-heat oven to 350 degrees F
2. Remove excess moisture from the spinach by wrapping it in cheese cloth or a clean kitchen
towel, and squeezing.

3. Combine the crab, mayonnaise, shallots, salt and pepper in a bowl. Mix together and set
aside
4. Line a baking sheet with parchment paper. Lightly coat the parchment paper with non-stick

cooking spray. place one rectangle of puff pastry out on it. Place the salmon fillet in the
center of the puff pastry and top with the spinach. Spread the crab mixture over the top of
the spinach evenly.

5. Paint the puff pastry around the circumference of the salmon fillet with the beaten eggs.
Top with the remaining piece of puff pastry and trim the excess dough from the package.
Paint the top piece of puff pastry with the beaten eggs and crimp the edges of the top and

bottom pieces of puff pastry to seal the salmon within.
6. Cut decorative vents in the puff pastry approximately every 2-3 inches down the length of
the package.

7. You can use a cookie cutter to cut decorative pieces of puff pastry to place on top of your
salmon Wellington prior to cooking if desired. Be sure to brush with egg wash prior to
cooking.

8. Place in pre heated oven for 30-35 minutes until puff pastry is golden brown. Remove and
allow to stand before attempting to slice for serving.