Spinach Salmon Wellington

Finally had a minute to write this one up!

It's such a good one!!

Fish tends to be best eaten the same day. But on holidays, when we need to prepare in advance, it can be a challenge. This one is a different way to serve a fish dish while not giving up on freshness! The puff pastry helps retain the moisture and all the flavor inside the fish and makes it as good as the day it was made!

• 500g puff pastry, thawed but cold

• 500g frozen chopped spinach

• 1 cup sliced peppers

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp favorite herb mix (i use trader joe’s green goddess)

• Salt and pepper

• 1/2 salmon filet, dried with paper towel

• 1 tbsp mayo

• 1 tsp dijon mustard

• 1 Egg

DIRECTIONS:

1. Preheat oven to 425.

2. In a medium pot, cook down the spinach and peppers until water is mostly gone. Add garlic and onion powder, herb mix, salt and pepper. Cook down until no water remains.

3. Roll out your cold puff pastry. Place your salmon in the middle and spread mayo and dijon on it.

4. Spread the spinach mixture evenly on the salmon.

5. Close the puff pasty on the salmon. Cut the excess. Transfer on a parchment lined baking sheet. Using those pieces, have fun decorating your wellington.

6. Make a few slits using a knife so the air can escape. Brush beaten egg on it.

7. Bake for 20-25 minutes.

To refrigerate, wait for it to cool completely then cover first with a layer of wax paper then plastic wrap. To reheat, make sure it goes on any heat source uncovered.

For full video, click here.

Enjoy, Guila