You’ve heard of beef wellington, right? It’s a roast covered with puff pastry. You can view the Gluten Free Beef Wellington Recipe. Meanwhile, you can also make gluten free salmon wellington. The photo says it all. Enjoy!
Links You May Need:
Small Batch Gluten Free Puff Pastry Recipe
Gluten-Free “Dairy-Free” Small Batch Puff Pastry Recipe
How Much Does Salmon Shrink?
Salmon fillets shrink to about three-quarters of their original weight. The average fillet sold at my local grocer averages 3 pounds. After cooking, you’ll end up with 70 – 75% of its original weight. So, if you begin with 3-pounds (1361 g), you could end up with as little as 2.1 pounds (953 g) or as much as 2.25 pounds (1020 g).
What Side Dishes Should I Serve?
Puff pastry is almost a side dish itself, replacing such starches as rice, potato, and pasta. Vegetables make a nice dish. If you have some hearty eaters that you think will need an additional starch, try one of the sweet potato recipes like Roasted Sweet Potatoes and Kale. Whichever side dishes you choose, remember that the following seasonings go well with salmon: dill, salt, black pepper, lemon pepper, lemon juice, mustard, and horseradish. For oven-roasted salmon, as in this recipe, thyme and rosemary are also complementary. Roasting creates deeper flavors that allow you to use stronger herbs. When poaching, use lighter-flavored seasonings and blander-tasting sauces.
Per California law, please read the following warning: Certain foods and beverages sold or served here can expose you to chemicals including acrylamide in many fried or baked foods, and mercury in fish, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/restaurant.
Per the American Pregnancy website,
“Many Americans do not eat adequate amounts of fish. … Make sure to choose a variety of fish lower in mercury, such as salmon, tilapia, shrimp, tuna (canned, light), cod, and catfish.”
Gluten Free Salmon Wellington
Ingredients
- 2 * recipes Small Batch Gluten Free Puff Pastry softened just until flexible (double recipe)
- 2 tablespoons unsalted butter
- 2 cloves garlic grated or minced
- 1/2 medium yellow onion chopped
- 3 ounces fresh spinach
- 1 cup thinly sliced zucchini
- 1/4 teaspoon salt for vegetables
- 1/4 teaspoon ground black pepper for vegetables
- 1/3 cup gluten free breadcrumbs 4C brand
- 1 large egg beaten
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh dill minced
- 1 salmon fillet
- 1/4 teaspoon salt for salmon (or more to taste)
- 1/4 teaspoon ground black pepper for salmon
- 1 large egg beaten, for egg wash
- 1 tablespoon milk for egg wash
Instructions
-
Make a double recipe of puff pastry at one of the above links. Wrap with plastic wrap and refrigerate until ready to use.
-
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper; set aside.
-
In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
-
Add the spinach, zucchini, salt, and pepper, cooking until spinach wilts and much of the liquid from the zucchini is absorbed. Remove from heat and transfer to a bowl and allow to cool.
-
Sprinkle the breadcrumbs on top and then add the beaten egg, and Parmesan. Sprinkle the dill on the top and stir to combine.
-
Dust a silicone baking mat or several sheets of plastic wrap with potato starch and roll out the puff pastry large enough to cover all sides of the salmon fillet.
-
Salt and pepper the salmon and place transfer to the middle of the pastry and season both sides with salt and pepper.
-
To make the egg wash, beat together the egg and milk; set aside.
-
Spoon the vegetable mixture on top of the salmon and smooth the vegetables as best you can.
-
Figure out how much of the pastry you need to trim off, if any, and do so. Fold the longest sides of the pastry over the vegetables and pinch to seal. Fold over the ends and pinch to seal. If the dough doesn’t stick to seal, you can either wet it or baste the edges with beaten egg. Flip the entire salmon wellington onto the prepared baking sheet.
-
If you’d made extra puff pastry dough, you can roll it out and cut it into strips and place in a crisscross pattern on the top of the wrapped salmon.
-
Brush the top and sides of the dough with egg wash; allow it to rest for 3 – 5 minutes and baste again. Clean up any spilled egg wash on the parchment paper to prevent it from burning.
-
Poke a few holes on top for venting. (I use an ice pick. The pointy end of an instant-read thermometer will work too.) Bake for 20 – 25 minutes or until the pastry is golden brown. Slice and serve.
Tips
*Depending upon the size of your salmon, you want to make 3 times the recipe so that you can cut out strips to create a crisscross pattern. Traditional wellington is scored in a crisscross pattern.
If you have more vegetables than you’ll need to cover the top of the salmon, you may add what remains to the pastry dough prior to placing the salmon on the dough. Then, cover the vegetables with the salmon, topping with more vegetables.