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Elevate your culinary repertoire with a twist on the classic Beef Wellington—introducing the Salmon Wellington. This exquisite dish features succulent salmon enveloped in flaky puff pastry, creating a symphony of textures and flavors that will captivate your taste buds. Complemented by a luscious creamy dill sauce, this Salmon Wellington is a seafood extravaganza that promises to be the star of any special occasion or gourmet gathering.

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Ingredients:

For the Salmon Wellington:

• 4 salmon fillets (6-8 ounces each), skinless
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 sheet puff pastry, thawed if frozen
• 1/2 cup spinach leaves, wilted and drained
• Dijon mustard (for brushing)
• 1 egg (beaten, for egg wash)

For the Creamy Dill Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

Instructions:

Salmon Wellington:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Season and Sear the Salmon: Season the salmon fillets with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Sear the salmon fillets for about 1-2 minutes on each side, just until the edges are lightly browned. Remove from heat and let them cool.
3. Prepare the Puff Pastry: Roll out the puff pastry on a floured surface to a size that can completely encase each salmon fillet. Cut the pastry into squares, ensuring there is enough to wrap each fillet fully.
4. Assemble the Wellington: Place a layer of wilted spinach on each pastry square. Brush the top of each salmon fillet with Dijon mustard and place it, mustard-side down, on the spinach. Fold the pastry over the salmon, sealing the edges. Brush the top with beaten egg for a golden finish.
5. Bake the Salmon Wellington: Arrange the assembled Salmon Wellingtons on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and the salmon is cooked to your liking.
6. Rest Before Serving: Allow the Salmon Wellingtons to rest for a few minutes before slicing. This ensures that the juices redistribute, keeping the salmon moist.

Creamy Dill Sauce:

7. Prepare the Sauce: In a bowl, whisk together mayonnaise, sour cream, chopped fresh dill, and lemon juice. Season with salt and black pepper to taste. Adjust the consistency with a bit of water if needed.
8. Serve and Enjoy: Slice the Salmon Wellington and serve it on a plate drizzled with the creamy dill sauce. Garnish with additional fresh dill for a burst of color and aroma.

Variations and Tips:

• Puff Pastry Designs: Get creative with the puff pastry by making decorative designs on the top of each Salmon Wellington, such as lattice patterns or fish shapes.
• Mushroom Duxelles Addition: Enhance the filling by adding a layer of mushroom duxelles (finely chopped mushrooms sautéed with garlic and herbs) under the salmon.
• Citrus Zest in the Sauce: Add a zesty twist to the creamy dill sauce by incorporating a bit of lemon or orange zest for a citrusy kick.
• Serve with Roasted Vegetables: Accompany the Salmon Wellington with a side of roasted vegetables or a fresh salad for a well-balanced meal.

Salmon Wellington with Creamy Dill Sauce is a culinary masterpiece that transforms a classic concept into a seafood delight. The golden puff pastry encases perfectly seared salmon, creating a harmonious marriage of textures and flavors. The addition of the creamy dill sauce elevates this dish to a level of gourmet excellence. Whether served at a dinner party or a special celebration, this Salmon Wellington is a show-stopping entrée that will leave a lasting impression on your guests and become a cherished addition to your repertoire of culinary triumphs.