Salmon Wellington makes a scrumptious summer supper
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Salmon Wellington makes a scrumptious summer supper

A perfect meal to serve on a long Shabbat afternoon.

Salmon Wellington. (Photo courtesy of Deena Ross)
Salmon Wellington. (Photo courtesy of Deena Ross)

We at Creative Kosher, a Pittsburgh-based kosher catering service, were inspired to find a fancy but simple dinner for long Shabbat afternoons. This recipe is an easy and scrumptious option for a summer fish meal, and works particularly well for the third meal on Shabbat. Our Salmon Wellington is delicious straight out of the oven, but even better when served cold.

On long summer afternoons, this is a great main dish option. We love that it is effortless to make and most of the ingredients are already in most people’s pantries. With fresh fish and other fresh ingredients, this dish is sure to please the entire family.

Salmon Wellington with dill sauce
2 tablespoon margarine
1 teaspoon minced fresh garlic
1 onion, sliced
1 teaspoon fresh or dried oregano
1 teaspoon fresh or dried dill
¼ teaspoon pepper
½ teaspoon salt
5 ounces spinach
1/3 cup breadcrumbs
1– 1 ½ pound boneless skinless salmon fillet
1 sheet puff pastry, defrosted
1 egg yolk, beaten

1. Preheat oven to 425 degrees.
2. In a pan over medium heat, sauté margarine, garlic, and onion until translucent. Remove from heat and immediately add oregano, dill, pepper, salt, and spinach.
3. Toss with breadcrumbs.
4. Roll puff pastry until it is 1 inch longer than your fillet. Lay fillet top-side down in the middle of the puff pastry and sprinkle with some salt and pepper.
5. Lay spinach mixture on top of the fillet.
6. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer to a baking sheet lined with parchment paper.
7. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
8. Brush the top again with the egg wash.
9. Bake for 20-25 minutes, until pastry is golden brown.

Dill sauce
½ cup mayonnaise
¼ cup fresh dill
2 tablespoons lemon juice
Salt and pepper to taste
Place all ingredients in a bowl or food processor and mix until combined.
Serve and enjoy. PJC

Deena Ross is the owner of Creative Kosher.

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