Oregon’s Choice Salmon Wellington
- 2 Tbsp Butter
- 3 Garlic Cloves -Minced
- ½ Cup Onion-Diced
- 2 Cups (Roughly 4 oz) Spinach –Tightly Packed
- ½ Tsp Salt
- 1 Tsp Pepper
- ⅓ Cup Breadcrumb
- 4 Oz Cream Cheese
- ¼ Cup Parmesan Cheese -Shredded
- 2 Tbsp Dill -Chopped
- 2 Tbsp Parsley -Chopped
- 1 Tsp Thyme
- 1 Sheet Puff Pastry, softened to room temperature
- 2 Can Oregon’s Choice Salmon
- 1 egg, beaten
- Preheat the oven to 425°F.
- Drain liquid from salmon and combine with chopped dill, parsley, and thyme.
- In a pan over medium heat, add butter, garlic, and onions, cooking until translucent.
- Add the spinach, salt, and pepper, cooking until the spinach is wilted.
- Lastly add the breadcrumbs, cream cheese, and parmesan, stirring until the mixture is evenly combined. Remove from heat and set aside.
- On a cutting board, smooth out the sheet of puff pastry. Place the spinach mixture in the center of the puff pastry. Then add the salmon mixture on top creating a mound.
- Fold the long edges of the puff pastry over the salmon and spinach, then fold the shorter ends. Seal with egg wash. Flip the puff pastry over and brush with egg wash on top and all sides.
- Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. (This helps moisture evaporate.)
- Bake for 20-25 minutes, until the puff pastry, is golden brown.
Note: I prefer the spinach first and then the salmon so that when you flip it over the salmon is on the bottom to protect it from getting soggy. Meanwhile, juices from the spinach mixture will mingle with salmon, while most will evaporate through the scoring on the puff pastry.