| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 486 | 34g | 10g | 23g |
| sugars | fibre | protein | salt |
| 6g | 3g | 28g | 1.2g |
Why I Love British Salmon Wellington with Spinach and Cream Cheese
Growing up in the Southern heart of Charleston, South Carolina, my culinary journey has been heavily influenced by regional traditions and flavors. Somehow, amidst the biscuits, fried chicken, and coastal seafood dishes, I found myself in love with a British classic, the scrumptious and delicate Salmon Wellington with Spinach and Cream Cheese. It’s a dish that beautifully incorporates my love for seafood and adds an international flair to my recipe collection.
The Inspiration Behind the Dish
This unexpected romance with British cuisine was kicked off after watching Gordon Ramsay. The British chef’s take on Salmon Wellington with Spinach and Cream Cheese was a fresh detour from my Southern comfort foods. An artist with puff pastry and seafood alike, Ramsay’s creative force in the kitchen became an inspiration for me to incorporate recipes from around the world into my cooking.
Melding of Flavors
The Salmon Wellington with Spinach and Cream Cheese, despite its British roots, seems to complement my coastal upbringing perfectly. The freshness of spinach, the savory delight of cream cheese, and the aromatic and citrusy zing of lemon zest offer an irresistible clash of flavors shared with some of my favorite Southern dishes.
Layer these flavors over an fillet of fresh salmon enveloped by a flaky, golden-brown puff pastry, and you’ve got yourself a dish that not only tastes delightful but also looks quite striking on your dinner table.
This recipe makes a radiant impression as a main course, especially when served along some perennial southern sides like a tangy Roasted Brussels Sprouts or a creamy Charleston-style grits.
Exploring a dish beyond my usual culinary realm remains an exhilarating experience. I look forward to creating and serving the Salmon Wellington with Spinach and Cream Cheese again and again, marking it as one of my favorites in my multinational recipe treasury.
What You’ll Need
- 2 tablespoons olive oil
- 2 medium-sized onions, finely chopped
- 3 cloves of garlic, minced
- 3 cups fresh spinach
- 1 cup cream cheese
- 1 lemon, zested
- Salt and ground black pepper to taste
- 2 pounds fresh salmon fillet
- 1 sheet of puff pastry
- 1 large egg, beaten
- 1 tablespoon water
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Heat olive oil in a large skillet over medium heat. Add the onions and garlic, stirring until onions are soft and translucent.
Step Two
Add the spinach to the skillet and cook until wilted. This should take about 5 minutes. Once the spinach is wilted, mix in the cream cheese, lemon zest, salt, and pepper and stir until everything is thoroughly combined. Set aside.
Step Three
Place the salmon fillet on a clean surface and with a sharp knife make a shallow cut along the length without cutting all the way through. Stuff the spinach and cream cheese mixture into the slit.
Step Four
Lay out the puff pastry sheet on a floured surface. Place the stuffed salmon in the middle of the sheet. Fold the pastry over the salmon, cutting off excess if necessary, and press the edges together to seal.
Step Five
In a small bowl, beat together the egg with water to make an egg wash. Brush the egg wash all over the pastry. Place the wrapped salmon onto a baking sheet.
Step Six
Bake in the preheated oven for 20 to 25 minutes, until the pastry is golden brown. Let it rest for a few minutes before serving. Enjoy your Salmon Wellington with Spinach and Cream Cheese!
