VJ'S SALMON WELLINGTON by VJ "the singing chef" Rec

Name: VJ'S SALMON WELLINGTON by VJ "the singing chef" Recipe VJ the singing CHEF
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Lemons (one sliced, 4 squeezed!); As fair amount of butter and olive oil as you like!; A pinch of sugar; Salt and pepper; Fresh chopped Parsley; 7 garlic cloves chopped; 1 shallot minced; De-boned salmon fillets (any size, figure 7oz max per person); 1-box of Phyllo Pastry sheets; Julienned of veggies including:Carrots, zucchini/yellow squash,assorted peppers, fresh fennel.; 2-3 cups of white wine (preferably a fruity or dry pinot grigio, wood aged wines tend to ruin the balance)

Servings: persons

5 Lemons (one sliced, 4 squeezed!)
As fair amount of butter and olive oil as you like!
A pinch of sugar
Salt and pepper
Fresh chopped Parsley
7 garlic cloves chopped
1 shallot minced
De-boned salmon fillets (any size, figure 7oz max per person)
1-box of Phyllo Pastry sheets
Julienned of veggies including:Carrots, zucchini/yellow squash,assorted peppers, fresh fennel.
2-3 cups of white wine (preferably a fruity or dry pinot grigio, wood aged wines tend to ruin the balance)

1
Remove Phyllo dough from the refrigerator, and prep all ingredients so they are at your beckon call.
2
In a medium sauce pan over medium heat, saute garlic, and shallot with S&P and that dash of sugar in olive oil and butter.
3
Once they look sweet, add the wine and lemon juice gradually and cook the wine down, until all the alcohol is evaporated and the flavor of the sauce comes together.Set aside.
4
Melt butter and olive oil and place in a bowl with a pastry brush handy.
5
Preheat oven to 425.
6
Unwrap the phyllo, and lay 1-2 sheets at a time, down onto a plastic wrap lined cutting board, and brush with oil/butter mixture as you lay down each sheet, until you create a desirable layer of dough to hold the salmon.
7
Season each fillet to your liking and place them on one end of the phyllo dough in a row.
8
(I love to use a nice salmon belly in this dish, not only for the flavor and the natural oils, but because the lengthwise cut is long and suitable for this type of presentation) Layer the julienned veggies on top of the salmon, and drizzle with about 1/3 of the wine sauce.
9
Then proceed to fold the phyllo from the salmon end, much like a burrito, the ends can be pinched, or sealed with butter instead of folded.
10
Carefully remove the wellington from the the lined cutting board, and place on a cookie sheet, with the seam side facing down.
11
Bake at 400 until bottom starts to turn golden, then flip and finish the other side til they are both golden brown, and the fish reaches an internal temp of 140+.
12
Plate the wellington in slices using a sharp knife to crack into the center of each slice, as you cut.Reheat sauce and add parsley, and serve over sliced wellington with lemon slices!

297

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 5 Lemons (one sliced, 4 squeezed!), As fair amount of butter and olive oil as you like!, A pinch of sugar, Salt and pepper, and more.

Yes, VJ'S SALMON WELLINGTON by VJ "the singing chef" Recipe VJ the singing CHEF 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.

That's it — enjoy your meal!

VJ'S SALMON WELLINGTON by VJ "the singing chef" Recipe VJ the singing CHEF

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions