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Salmon Wellington with Lemon Caper Wine Sauce Recipe
A great recipe for flavorful salmon encased in a flaky puff pastry, served with colorful rainbow carrots and a delicious lemon caper butter sauce.
Yield: Serves 4
Salmon Wellington with Lemon Caper Wine Sauce Recipe Instructions
For the Salmon
- 1 pack of puff pastry
- 1 lemon
- 4 x 6-8 oz fillets of fresh salmon, boneless
- 1 bag of spinach (approximately 142 grams/5 ounces)
- 1 large shallot, diced
- ¼ cup of diced fresh red pepper
- 2 tablespoons of white wine
- 1 tablespoon of butter
- 1 tablespoon of extra virgin olive oil
- 4 tablespoons of cream cheese
- Salt and pepper
- 2 eggs
For the Carrots
- 1 bunch of Rainbow Mix carrots, cleaned, peeled, quartered and chopped into approximately 4 inch strips
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 tablespoon fresh chopped Italian parsley
- Salt and pepper
For the Sauce
- The juice of 1 lemon
- 6 oz of salted butter
- 2 cups white wine
- 3 oz capers Nonpareils in Vinegar, drained
- 3 leeks, cleaned, julienned, only the whites of the leeks
- 1 tablespoon of olive oil
- 1 teaspoon of cornstarch
- 1 teaspoon of water
- Read the cooking instructions on your puff pastry and preheat the oven as directed. Typically it’s 375-400 degrees F.
- Bring a sauce pot to medium heat and melt the butter, then add the white wine, diced shallots and red peppers. Cook until the shallots are clear, then add the spinach and stir until the spinach is soft and incorporated with the mixture. Add some salt and pepper to taste. Remove from heat and set aside to cool.
- Squeeze the juice of 1 lemon over the fresh salmon fillets, and then crack some fresh pepper and salt over them. Heat a sauté pan to medium heat with 1 tablespoon of olive oil. Place the salmon in the pan and cover with a lid. Cook for 4-5 minutes until the salmon is firm, but not completely cooked through. Remove from heat and cool on a plate. Carefully remove the skin from the bottom of the salmon.
- In a small bowl, crack 2 eggs and mix with 1 teaspoon of water. Set aside. This will be used for egg washing the puff pastry.
- Roll out the puff pastry and cut into 4 separate pieces. On each piece in the center, spread out approximately 1 teaspoon of the spinach mixture on the bottom, shaped to match the size of the salmon fillet. Place a piece of salmon next, then topped with 1 tablespoon of cream cheese. Use your hand to spread out the cream cheese evenly over the salmon. Then spread one additional teaspoon of the spinach mixture on top. Then fold one half of the puff pastry over the salmon.
- With a basting brush, brush some egg wash on the top of the puff pastry, which will help act as a seal when you folder over the next half of puff pastry. Fold over the next half of the puff pastry – this half should both cover the salmon and approximately 1 inch over the first half of puff pastry. If you have a lot of excess on the ends, trim off the extra. Use the tongs of a standard fork to press the ends of the puff pastry down to make a seal on each end of the pocket and use the basting brush to egg wash the full puff pastry.
- Carefully transfer the puff pastry onto a cookie sheet lined with parchment paper and then place in the oven. Follow the instructions on your puff pastry for cooking time, but typically it’s about 12-15 minutes until the puff pastry turns a nice golden brown. Remove from the oven.
- For the carrots, bring a large sauté pan to medium heat with the 2 tablespoons of olive oil and add the minced garlic and sauté for 2 minutes. Add the carrots and parsley and mix. Saute for approximately 5-6 minutes until the carrots become a bit tender, but not soft. They should still be maintaining some firmness. Add some salt and fresh cracked pepper to taste. Remove from heat.
- For the sauce, bring a large sauté pan to a medium/low heat with 1 tablespoon of olive oil and saute the leeks until soft and golden. Turn up the heat to medium/high and add the white wine. Chop the butter into small chunks and add it to the sauce. The butter should be melted by the time the mixture starts to simmer. At this point, add the juice of one lemon and the capers and stir. In a separate small bowl add the teaspoon of cornstarch and water and mix with a fork until fully incorporated and not lumpy. Pour the cornstarch slurry into the sauce and stir. Once the sauce thickens, remove from the heat. Continue to stir the sauce occasionally as it cools a bit.
- Plate the Salmon Wellingtons on a plate with the Lemon Caper Wine sauce on top, carrots on the side