This recipe has become a favorite around my house. I first had this dish at a restaurant in San Diego and quickly became obsessed with trying to recreate it at home. I think I came pretty close, and it’s a great option for holiday dinners if you’re looking for a change of pace from turkey or ham. KnowYourSeafood.com recommends fresh, local (if possible) wild caught salmon, and Miller’s Select canned crab.
Serves: 4
Ingredients:
1lb. Wild Caught Salmon
(2) 6.5oz Cans of Crab Meat
1 pkg. Puff Pastry
16oz. Spinach
1 tbsp Mayonnaise
2tbsp Bread Crumbs
1 tbsp Flour
1 Egg
1/2 tbsp Parsley (fresh or dried)
1 tsp Fresh Lemon Juice
Onion Powder
Garlic Powder
Salt/Pepper
Butter
Toasted Sesame Seeds
Sauce:
1 sm. Can Pineapple Juice
2 tbsp Brown Sugar
2 tbsp Soy Sauce
1 tbsp Butter
1 tbsp Honey
1 tbsp Corn Starch
Instructions:
Steam spinach, preheat oven to 350, and begin thawing puff pastry if necessary. Meanwhile, proceed with recipe.
Drain liquid from crab meat, and place in large bowl. Add bread crumbs, flour, egg, mayonnaise, parsley, and lemon juice and stir to combine. Set aside.
Remove skin from salmon. Cut into equal, rectangular portions. Season with salt/pepper/garlic powder/onion powder. Set aside.
Arrange puff pastry sheets on floured work surface. Place salmon piece on puff pastry sheet as follows, and cut along dotted line:
Depending on size of salmon pieces, this should work out roughly to cutting each pastry sheet in half.
Drain spinach and place on top of salmon. Spoon crab mixture on top of spinach. Fold the left edge of the pastry sheet (according to the beautiful diagram above) over the salmon, and then roll the salmon up in the pastry sheet. Pinch ends closed. Repeat for other 3 pieces.
Spoon or brush each wellington with melted butter, and place on greased baking sheet for 20-30 minutes or until golden brown.
Sauce:
While wellingtons are in the oven, melt butter in medium sauce pan over medium/low heat, and add all other ingredients. Stir to combine, removing any lumps. Stir frequently to avoid sugars burning. Sauce is finished when it is about the thickness of ranch dressing, about 15-20min. Remove from heat and cover until salmon is finished.
To Serve:
Plate wellingtons, and pour sauce over top in zig zag pattern. Sprinkle with toasted sesame seeds. Goes great with mashed potatoes and steamed asparagus. Enjoy!
Did you find this article helpful? Sign up for our newsletter!
SHARE THIS:
