Eva's Wild Salmon Wellington

This super easy and extremely impressive recipe will blow your mind!

Serving size: 6

INGREDIENTS

• 12 ounces Salmon, cut into 2 6 oz portions
• 1 sheet puff pastry sheet, thawed
• 1 each egg yolk
• 1/2 ounce parmesan cheese, finely grated
• 2 cloves garlic, finely chopped
• 6 ounces spinach leaf, whole
• 1 ounce olive oil
• 4 sprigs thyme, finely chopped
• 1/2 teaspoon black pepper, divided
• 1 teaspoon kosher salt, divided
• 1 each lemon, zest only
• 1 tablespoon dijon mustard

DIRECTIONS

1. Pre heat oven to 425ºF
2. Heat a 12" sauté pan on medium high heat. Add olive oil to pan and the garlic and thyme. In small batches sauté the spinach until wilted.
3. Place a medium size colander in the sink. Place the cooked spinach in the colander. Press the spinach to remove excess water. After most of the water has been pressed out, give it a rough chop. Set aside.
4. Coat each salmon filet with mustard. Divide butter into equal parts and place one pad on each filet. Season with salt and pepper.
5. Lay thawed pastry dough flat an a cutting board. Cut place a piece of salmon on the pastry. Cut the pastry in the shape of the piece of salmon with a one inch border all the way around.
6. Divide the cooked spinach into six equal parts. Place one portion of spinach on the salmon with a little bit of parmesan and a pinch of lemon zest.
7. Starting at one corner start folding the pastry on top of salmon until all of the sides are folded in and you have formed and sealed package. Turn the package over so that the folds are on the bottom.
8. In a small bowl beat the egg you with a tablespoon of cold water. Using a pastry brush, brush the surface of each package with yolk.
9. Place salmon packages on a sheet pan lined with parchment. Refrigerate for 30 minutes to let the dough firm up.
10. Remove the pan of salmon packages from the refrigerator.
11. Place the pan in an oven pre heated to 425ºF.
12. Bake for 20-25 minutes or until pastry is puffed, cooked through, golden brown and crispy to the touch.