|Recipe Name:||Salmon Wellington sauce||Submitted by:||Kevin J. Wangler|
|Preparation Time:||10-30 Minutes|
|Number of Servings:||3|
1 Tablespoon(s) olive oil
3 Clove(s) minced garlic
1/2 minced shallot
1/2 Liter(s) heavy cream
1/4 Cup(s) fresh chopped dill
3 Teaspoon(s) lime juice
- Heat oil on med-low heat.
- Saute garlic and shallot about five minutes, add cream and cook, stirring frequently, until reduced by half or desired thickness is reached (10-15 minutes).
- Add chopped dill and let mixture simmer on low another three minutes.
- Set aside on lowest heat, just to keep it warm.
- Just before serving, add lime juice and mix thoroughly. Serve under the Salmon Wellington and enjoy!
Salmon Wellington (
Required ) :
1 Tablespoon(s) extra virgin olive oil
3 4-ounce skinless salmon fillet
2 white button mushroom
2 Clove(s) minced garlic
1 quartered and thinly-sliced artichoke heart
1/2 Cup(s) room temperature cream cheese
1 pastry sheet
- Preheat oven to 350F
- Heat oil on medium heat in a large saute pan.
- Add mushrooms, garlic and artichoke. Saute until mushroom is soft and nearly all the liquid disappears (about five minutes).
- Remove from heat and add cream cheese and mix until all ingredients are combined thoroughly. Add salt and pepper to taste.
- Set aside and let it cool approximately five minutes.
- Roll pastry sheet to 1/4" thin then cut into squares approximately two inches larger than the salmon portions
- Place salmon in the center of the pastry squares, season lightly with salt and pepper and top with the cream cheese mix.
- Fold pastry squares over salmon, pinching closed.
- Cook in oven at 350F for about 25 minutes, or until salmon is heated 155 degrees throughout.
- Prepare the sauce while the salmon is cooking.