Salmon Wellington Best Dishes

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Salmon Wellington

"Elegant puff pastry is wrapped round a well-seasoned salmon."

Ingredients :

1 tablespoon kosher salt
1 half of pounds salmon fillets
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped clean basil leaves
2 teaspoons dried dill weed
half of cup Dijon mustard
1 1/2 cups mayonnaise
3/4 cup crumbled feta cheese
1 cup frozen chopped spinach, thawed and tired
1 (17.Five ounce) package deal frozen puff pastry, thawed
1 egg white, overwhelmed

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H15M

Preheat an oven to 375 ranges F (190 stages C).
Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and unfold over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
Roll the pastry out extensive enough and long enough to wrap around the salmon, approximately 1/4 inch thickness. Place the salmon inside the center of the pastry and fold the pastry over the salmon. Place the roll seam-facet down on a baking sheet. Cut several small slits within the pastry to allow steam to get away. Brush the egg white onto the pastry.
Bake in the preheated oven until the pastry is golden brown and the salmon flakes without problems with a fork, about forty five minutes.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it frivolously, and make smooth-up less complicated.

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