Holiday-Ready Salmon Wellington
with Chocolate Pot de Creme
It's going to feel like Sunday with this knockout! Salmon gets wrapped in tender flakey puff pastry. Served with creamy mash, greens and a dessert that'll impress the whole fam... chocolate pot de creme!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
283 g
Jumbo Salmon Fillet
(Contains Fish, Seafood/Fruit de Mer)
340 g
Puff Pastry
(Contains Gluten, Soy)
113 g
Baby Spinach
227 g
Cremini Mushrooms
1 tbsp
Whole Grain Mustard
(Contains Mustard)
50 g
Shallot
½ cup
Semi-Sweet Chocolate Chips
(Contains Milk, Soy)
273 mL
Cream
(Contains Milk)
2 unit(s)
Vegetable Broth Concentrate
6 g
Garlic
113 g
Cherry Tomatoes
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.25 tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F and wash and dry all produce.Add 2/3 cups cream (dbl for 4 ppl) to a small pot. Heat over medium heat, until small bubbles begin to form around the edges of the pot. Remove the pot from heat, then add chocolate chips. Cook, whisking together, until chocolate is melted and mixture is smooth, 1-2 min. Whisk in 1 tsp sugar (dbl for 4 ppl) and a small pinch salt. Transfer the mixture into two small bowls. (NOTE: Transfer into four small bowls for 4 ppl.) Transfer bowls to the fridge and chill, until set, 1-1 1/2 hr. (NOTE: Timing will depend on depth of bowls you are using!) Before serving, whip remaining cream with an electric hand mixer, or by hand, until stiff peaks form. Dollop onto chocolate pots
Peel, then finely chop shallot. Peel, then mince or grate garlic. Finely chop mushrooms. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms, half the spinach, half the shallot and half the garlic. Cook, stirring together, until spinach wilts and liquid evaporates, 3-4 min. Season with salt and pepper.
Pat salmon dry with paper towels. Unroll puff pastry on a parchment-lined baking sheet (NOTE: Use two baking sheets 4 ppl). Divide spinach mixture over one side of pastry leaving a 1/2-inch border. Place salmon over spinach mixture. Season with salt and pepper.
Spoon mustard over each salmon. Working with one pastry rectangle at a time, fold the side of pastry (without salmon) over the filling. Using your fingers, firmly pinch the borders closed. Roll the edges back over to seal tightly. Bake salmon wellingtons in middle of the oven, until pastry is golden-brown and cooked through, 18-20 min.**
While wellingtons bake, halve tomatoes. Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes and toss to coat. Set aside.
Heat the same pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), remaining garlic and remaining shallot. Cook, stirring often, until fragrant, 1 min. Sprinkle over flour. Stir to coat. Add broth concentrates and 2/3 cup water (dbl for 4 ppl). Simmer, stirring often, until gravy is slightly reduced, 2-3 min.
Add remaining spinach to the bowl with tomatoes. Toss together. Slice salmon wellington. Divide salmon wellington and salad between plates. Spoon gravy over salmon.
