Salmon And Mushroom Wellington With Cucumber Sauce Recipe

Name: Salmon And Mushroom Wellington With Cucumber Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped shallots; 3 tablespoons butter, melted; 3/4 pound fresh mushrooms, coarsely chopped; 2 garlic cloves, minced; 3 tablespoons dry vermouth; 2 teaspoons fresh thyme leaves; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground pepper, divided; 6 (4- to 5-ounce) salmon fillets; 1 (10-ounce) package frozen puff pastry shells, thawed; Garnish: fresh chives

Servings: persons

1/4 cup chopped shallots
3 tablespoons butter, melted
3/4 pound fresh mushrooms, coarsely chopped
2 garlic cloves, minced
3 tablespoons dry vermouth
2 teaspoons fresh thyme leaves
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
6 (4- to 5-ounce) salmon fillets
1 (10-ounce) package frozen puff pastry shells, thawed
Garnish: fresh chives

1
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. Add vermouth; cook until liquid evaporates. Remove from heat; stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2
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.
3
Roll each pastry shell into a 7-inch circle. 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. Place, seam side down, on a rack in a broiler pan.
4
Bake at 450u00b0 for 15 minutes or until golden. Serve with Cucumber Sauce. Garnish, if desired.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup chopped shallots, 3 tablespoons butter, melted, 3/4 pound fresh mushrooms, coarsely chopped, 2 garlic cloves, minced, and more.

Yes, Salmon And Mushroom Wellington With Cucumber Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon And Mushroom Wellington With Cucumber Sauce

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