Salmon Wellington by Gordon Ramsay is a tasty dish that combines salmon, spinach, and herb-infused cream cheese in a buttery puff pastry wrap. Baked to golden perfection in just 30 minutes, it’s an impressive delight for any occasion!
Why You’ll Love This Salmon Wellington Recipe:
- Flavor Harmony: Salmon, dill, and creamy spinach blend perfectly.
- Simple Sophistication: Gourmet made easy for any home cook.
- Texture Bliss: Crispy pastry, and moist salmon—an irresistible combination.
What Is Gordon Ramsay’s Salmon Wellington Recipe?
Gordon Ramsay’s Salmon Wellington is a delectable dish that consists of a seasoned salmon fillet on top of a spinach, cream cheese, and dill mixture, wrapped in puff pastry, and baked till brown.
Gordon Ramsay Salmon Wellington Ingredients
- 28 ounces salmon skinless and boneless
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dill dried
Filling:
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 2 cups frozen spinach
- 2 teaspoons salt
- 1 bunch dill finely chopped
- 1 cup cream cheese softened
- 1 zest lemon
- 1 teaspoon lemon juice
- 13 ounces puff pastry
- 1 egg yolk whisked
How To Make Gordon Ramsay Salmon Wellington
- Adjust the oven temperature to 400°F (200°C).
- Use salt, pepper, and dried dill to season the salmon fillet. Put aside.
- Saute the minced garlic and diced onion in a pan until they soften. Toss in the frozen spinach and cook until thawed. Add salt and take off the heat.
- Mix the cooled spinach mixture, fresh dill, cream cheese, lemon zest, and lemon juice in a mixing bowl. Thoroughly combine all ingredients by mixing them.
- On a surface lightly sprinkled with flour, roll out the puff pastry sheet until it’s about 1/4 inch thick. Form the puff pastry into a rectangle large enough to wrap the salmon fillet completely.
- Make sure there is approximately 1 inch (2.5 cm) of dough on each side of the doughnut, then equally distribute the spinach and cream cheese mixture over the center. Place the seasoned salmon fillet on top of the spinach and cheese mixture.
- Before delicately folding the crust over the salmon, lightly brush it with the beaten egg yolk. To ensure a tight closure, use a fork to press down on the edges. On top of the puff pastry, spread the beaten egg yolk.
- After lining a baking sheet with parchment paper, place the salmon wellington on top.
- Once the dough has turned a golden brown color and the salmon has cooked through, bake for another 20 to 30 minutes.
- After removing it from the oven, let it cool for a bit before slicing it and serving.
Recipe Tips
- Even Seasoning: Ensure salmon is evenly seasoned for a balanced taste.
- Dry Spinach: Cook and drain spinach well to avoid excess moisture.
- Secure Seal: Press pastry edges firmly to prevent filling leaks.
What To Pair Nicely With Salmon Wellington?
The salmon wellington can be accompanied by a variety of sides such as mashed potatoes, roasted asparagus, ratatouille, chopped Asian salad, broccoli slaw, rice pilaf, and orzo stuffed peppers.
How To Store Leftovers Salmon Wellington?
- In The Fridge: You may keep leftover salmon wellington in the fridge for up to 2 days if you wrap it in plastic and place it in a sealed container.
- In The Freezer: Freeze leftover salmon wellington for up to a month after keeping it in a freezer-safe bag. Allow to defrost in the fridge before reheating.
How To Reheat Leftovers Salmon Wellington?
- Oven: Bring the oven temperature up to around 375°F then set salmon wellington on a baking sheet and heat for 10 to 15 minutes, or until heated.
- Microwave: Throw salmon wellington in a microwave-safe dish and heat for 3 minutes on medium power, or until hot.
FAQs
How do you keep salmon Wellington from falling apart?
To keep salmon Wellington from falling apart, ensure the salmon is well-drained, pat it dry, and seal the pastry tightly.
Can I prepare salmon Wellington the day before?
Yes, you can assemble salmon wellington up to a day in advance and refrigerate it. Bake it just before serving for the best results.
Why is my salmon Wellington too watery?
Salmon Wellington can be watery if the salmon isn’t drained properly or the filling has excess moisture.
How do I make the bottom of my salmon Wellington crispy?
To make the bottom of your Salmon Wellington crispy, bake it on a preheated sheet or use a wire rack during baking.
Gordon Ramsay Salmon Wellington Nutrition Facts
Amount Per Serving:
- Calories 380
- Total Fat 26g
- Saturated Fat 11g
- Trans Fat 0.5g
- Cholesterol 75mg
- Sodium 420mg
- Potassium 250mg
- Total Carbohydrates 21g
- Dietary Fiber 2g
- Sugars 2g
- Protein 16g
Gordon Ramsay Salmon Wellington
Description
Salmon Wellington by Gordon Ramsay is a tasty dish that combines salmon, spinach, and herb-infused cream cheese in a buttery puff pastry wrap. Baked to golden perfection in just 30 minutes, it’s an impressive delight for any occasion!
Ingredients
Filling:
Instructions
- Adjust the oven temperature to 400°F (200°C).
- Use salt, pepper, and dried dill to season the salmon fillet. Put aside.
- Saute the minced garlic and diced onion in a pan until they soften. Toss in the frozen spinach and cook until thawed. Add salt and take off the heat.
- Mix the cooled spinach mixture, fresh dill, cream cheese, lemon zest, and lemon juice in a mixing bowl. Thoroughly combine all ingredients by mixing them.
- On a surface lightly sprinkled with flour, roll out the puff pastry sheet until it’s about 1/4 inch thick. Form the puff pastry into a rectangle large enough to wrap the salmon fillet completely.
- Make sure there is approximately 1 inch (2.5 cm) of dough on each side of the doughnut, then equally distribute the spinach and cream cheese mixture over the center. Place the seasoned salmon fillet on top of the spinach and cheese mixture.
- Before delicately folding the crust over the salmon, lightly brush it with the beaten egg yolk. To ensure a tight closure, use a fork to press down on the edges. On top of the puff pastry, spread the beaten egg yolk.
- After lining a baking sheet with parchment paper, place the salmon wellington on top.
- Once the dough has turned a golden brown color and the salmon has cooked through, bake for another 20 to 30 minutes.
- After removing it from the oven, let it cool for a bit before slicing it and serving.
Notes
- Even Seasoning: Ensure salmon is evenly seasoned for a balanced taste.
Dry Spinach: Cook and drain spinach well to avoid excess moisture.
Secure Seal: Press pastry edges firmly to prevent filling leaks.
Gordon Ramsay Salmon Wellington