Salmon and Mushroom Wellington with Cucumber Sauce

Name: Salmon and Mushroom Wellington with Cucumber Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter, melted; 6 servings Garnish: fresh chives; 6 servings Cucumber Sauce; 3 Tbsps dry vermouth; 340 grams fresh mushrooms, coarsely chopped; 2 teaspoons fresh thyme leaves; 2 garlic cloves, minced; 1 teaspoons freshly ground pepper, divided; 283 grams package frozen puff pastry shells, thawed; 680 grams salmon fillets; 1 teaspoons salt, divided; 59 milliliters chopped shallots

Need a pescatarian main course? Salmon and Mushroom Wellington with Cucumber Sauce could be a super recipe to try. One serving contains 493 calories, 28g of protein, and 31g of fat. This recipe serves 6. If you have salt, salmon fillets, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Saute shallots in butter in a large skillet over medium-high heat 2 minutes; add mushrooms and garlic. Cook 5 minutes or until liquid evaporates.

Ingredients you will need

Mushrooms

Shallot

Butter

Garlic

Equipment you will use

Frying Pan

Add vermouth; cook until liquid evaporates.

Ingredients you will need

Vermouth

Remove from heat; stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Thyme

Salt

Sprinkle fillets with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook fillets in a nonstick skillet over high heat 2 minutes on each side.

Ingredients you will need

Pepper

Salt

Equipment you will use

Frying Pan

Roll each pastry shell into a 7-inch circle.

Ingredients you will need

Pastry Shells

Roll

Spread about 1/4 cup mushroom mixture in center of each circle. Top with fillets. Wrap pastry over each fillet, tucking edges under fillet and pinching to seal.

Ingredients you will need

Mushrooms

Spread

Wrap

Place, seam side down, on a rack in a broiler pan.

Equipment you will use

Broiler Pan

Bake at 450 for 15 minutes or until golden.

Equipment you will use

Oven

Serve with Cucumber Sauce.

Ingredients you will need

Cucumber

Sauce

Garnish, if desired.

Equipment

Frying Pan

Broiler Pan

Oven

Ingredients

Servings:

3Tbsps

butter, melted 6servings

Garnish: fresh chives 6servings

Cucumber Sauce 3Tbsps

dry vermouth 340grams

fresh mushrooms, coarsely chopped 2teaspoons

fresh thyme leaves 2

garlic cloves, minced 1teaspoons

freshly ground pepper, divided 283grams

package frozen puff pastry shells, thawed 680grams

salmon fillets 1teaspoons

salt, divided 59milliliters

chopped shallots

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.