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Salmon Wellington with Dilled Cream Sauce Recipe

Ingredients

How to make it

  • Season salmon with salt and pepper if desired.
  • Sprinkle with lemon juice.
  • Melt butter in skillet.
  • Add salmon and cook 5 min. or until it just flakes.
  • Remove salmon.
  • Add mushrooms and onions and cook until tender and liquid evaporates.
  • Cover and refrigerate salmon and mushroom mixture at least 1 hr. or until cooled. ( can be refrigerated up to 24 hr )
  • Thaw pastry sheet at room temperature 30 min.
  • Mix egg and water.
  • Preheat oven to 400°F.
  • Unfold pastry on lightly floured surface.
  • Roll into 14" square and cut into 4 (7") squares.
  • Spoon mushroom mixture in center of each.
  • Remove skin from salmon and place on top.
  • Brush edges of pastry sheets with egg mixture.
  • Fold each corner to center on top of salmon and seal edges.
  • Place seam-side down on baking sheet. Brush with egg mixture.
  • BAKE 25 min. or until golden.
  • While baking, prepare sauce by mixing all ingredients.
  • Serve after seting 5 minutes.

Reviews & Comments 1

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    " It was excellent "
    quaziefly ate it and said...
    Super post. Thank you so much for sharing it! 5
    Was this review helpful? Yes Flag

The Cook

smurfetta Huntsville, AL

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