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Home Golden Mushroom Chicken With Cornstarch

Salmon Wellington Recipe

Ingredients

How to make it

  • Preheat the oven to 400 degrees. Slice the salmon fillets lengthwise to make a pocket for stuffing if they're thick enough. If the fillets are thin, just leave them flat. Mix the cream cheese with the almonds. Gently work the stuffing into the pocket of the salmon fillet. For thin fillets, spread the cream cheese-almond mixture on half of the fillet and fold the other half over it. Divide the puff pastry sheet into 6 portions. Roll out to 1/8 inch thickness. Working quickly, wrap each fillet completely in pastry dough. Seal the edges with water. Bake until the dough is browned, approximately 25 to 30 minutes.

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The Cook

coldfan01 Oak Harbor, WA

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