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Holiday-Ready Salmon Wellington

Holiday-Ready Salmon Wellington

with Chocolate Pot de Creme

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It's going to feel like Sunday with this knockout! Salmon gets wrapped in tender flakey puff pastry. Served with creamy mash, greens and a dessert that'll impress the whole fam... chocolate pot de creme!

Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléSoy/SojaMustard/MoutardeSulphites/SulfiteMilk/Lait
Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

283 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

113 g

Baby Spinach

227 g

Cremini Mushrooms

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

50 g

Shallot

½ cup

Semi-Sweet Chocolate Chips

(ContainsSoy/Soja, Milk/Lait)

273 mL

Heavy Cream

(ContainsMilk/Lait)

2 piece

Vegetable Broth Concentrate

6 g

Garlic

113 g

Cherry Tomatoes

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.25 tsp

Sugar*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1930 kcal
Fat147 g
Saturated Fat48 g
Carbohydrate117 g
Sugar42 g
Dietary Fiber7 g
Protein52 g
Cholesterol170 mg
Sodium2720 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Non-Stick Pan
Baking Sheet
Paper Towel
Parchment Paper
Large Bowl
Instructionsarrow up iconarrow up icon
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MAKE CHOCOLATE POTS
MAKE CHOCOLATE POTS
1

Before starting, preheat the oven to 425°F and wash and dry all produce.Add 2/3 cups cream (dbl for 4 ppl) to a small pot. Heat over medium heat, until small bubbles begin to form around the edges of the pot. Remove the pot from heat, then add chocolate chips. Cook, whisking together, until chocolate is melted and mixture is smooth, 1-2 min. Whisk in 1 tsp sugar (dbl for 4 ppl) and a small pinch salt. Transfer the mixture into two small bowls. (NOTE: Transfer into four small bowls for 4 ppl.) Transfer bowls to the fridge and chill, until set, 1-1 1/2 hr. (NOTE: Timing will depend on depth of bowls you are using!) Before serving, whip remaining cream with an electric hand mixer, or by hand, until stiff peaks form. Dollop onto chocolate pots

PREP FILLING
PREP FILLING
2

Peel, then finely chop shallot. Peel, then mince or grate garlic. Finely chop mushrooms. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms, half the spinach, half the shallot and half the garlic. Cook, stirring together, until spinach wilts and liquid evaporates, 3-4 min. Season with salt and pepper.

PREP SALMON
PREP SALMON
3

Pat salmon dry with paper towels. Unroll puff pastry on a parchment-lined baking sheet (NOTE: Use two baking sheets 4 ppl). Divide spinach mixture over one side of pastry leaving a 1/2-inch border. Place salmon over spinach mixture. Season with salt and pepper.

BAKE WELLINGTONS
BAKE WELLINGTONS
4

Spoon mustard over each salmon. Working with one pastry rectangle at a time, fold the side of pastry (without salmon) over the filling. Using your fingers, firmly pinch the borders closed. Roll the edges back over to seal tightly. Bake salmon wellingtons in middle of the oven, until pastry is golden-brown and cooked through, 18-20 min.**

MARINATE TOMATOES
MARINATE TOMATOES
5

While wellingtons bake, halve tomatoes. Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes and toss to coat. Set aside.

MAKE GRAVY
MAKE GRAVY
6

Heat the same pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), remaining garlic and remaining shallot. Cook, stirring often, until fragrant, 1 min. Sprinkle over flour. Stir to coat. Add broth concentrates and 2/3 cup water (dbl for 4 ppl). Simmer, stirring often, until gravy is slightly reduced, 2-3 min.

7

Add remaining spinach to the bowl with tomatoes. Toss together. Slice salmon wellington. Divide salmon wellington and salad between plates. Spoon gravy over salmon.