Salmon in Puff Pastry is worthy of company. And with only 5 ingredients it is much easier to make than it looks! A bed of fennel and some lime/fennel cream set the dish off perfectly.
Take Me to the Recipe!
I love Beef Wellington, Salmon Wellington… Wellington anything. With the puff pastry this dish is no exception! Salmon fillet(s) are laid out on a bed of fennel slices and seasoned with lime juice and zest. Wrap the puff pastry around it and seal tightly so the salmon steams in its own juices.
You can even buy puff pastry already rolled out now. How easy does that make it?? You may have to roll our stretch it a bit to make sure it is a big enough rectangle to cover and seal over the salmon fillet.
Serve it with a fennel/lime cream sauce on the side and you have a very elegant main dish. I served it with these Potato Roses and oven roasted asparagus. I just cleaned the asparagus, snapped off the woody ends, drizzled them with a bit of olive oil and a sprinkle of sea salt and popped them in the oven for the last 20 minutes that the salmon was cooking.
The fennel/lime cream sauce complemented everything on the plate. What a winner of a menu!
My sister-in-law sent me a message about her new favourite way to cook fish. She has been experimenting with slow roasting fish lately – especially salmon, halibut and cod. Place a bed of thinly sliced fennel, season with salt and pepper then place fish on top. Season fish with salt and pepper, add another layer of fennel, orange and lemon slices. Place in a 250 degree oven for 40 minutes Rest for 5 minutes. She says it works beautifully every time!
That might explain why I have had fennel on the brain for the last couple of weeks! Our Loblaws grocery chain used to have a President’s Choice frozen product that was Salmon Wellington and it was great. You could pick it up for really easy entertaining. I don’t see it anymore and I miss it so I decided to make my own.
A lot of salmon in pastry recipes use spinach for the vegetable bed but I am a little tired of spinach at this point. The fennel is very mild but gives a bit of sweet brightness to the dish. And in the sour cream sauce it is subtle but adds a bit of complexity.
After you have wrapped the fillet you can score the pastry diagonally to make a nice presentation and give it a brush with egg wash for a nice golden finish.
I served it with these Sweet Potato Roses and Roasted Asparagus.