Delicious Salmon Recipe

Hi and thanks for checking out this terrific salmon recipe.

The salmon and mushroom is a wonderful take on a salmon wellington. Instead of puff pastry, it uses cream cheese pastry that can be a bit easier to work with. This recipe makes one large serving of salmon and can be quite impressive when guests see you cut into it and reveal the layers within.

This takes a bit longer than a conventional salmon recipe, but in our opinion it is worth it!

Ingredients

• • 2 salmon fillets, 1 pound each, cleaned and skinned
• • Yolk of 1 egg

• • ¾ cup softened cream cheese
• • ¾ cup softened salted butter
• • 2 teaspoons white, granulated sugar
• • ¼ teaspoon table salt
• • 1 ½ cups all-purpose flour (not pastry flour)

• • 2 tablespoons good quality vegetable oil (can use olive oil if you prefer)
• • 3 cups white mushrooms, minced
• • ¾ teaspoon table salt
• • ½ teaspoon freshly ground pepper
• • 1 yellow onion, sliced
• • 2 cloves freshly minced garlic
• • ½ cup long grained rice (not precooked)
• • 2 cups chopped spinach, fresh
• • 2 tablespoons fresh dill, chopped

1. Preheat oven to 375°F (180°C).
2. Prepare pastry first and set aside while making the filling. To make pastry, combine butter, cream cheese, salt and sugar, then beat until fluffy. Add in flour and mix together just until blended. Take pastry dough out and divide into two portions. Shape each half of the dough into a square. Using plastic wrap, cover pastry squares and place in refrigerator. Chill until dough is firm, which should take about 1 hour.
3. Prepare filling while dough is in refrigerator. Set stove to medium heat. In large fry pan, heat half of the oil. When oil is hot, add mushrooms and ¼ teaspoon each of salt and pepper. Cook this mixture until there is no liquid left in pan, which should take about 7 minutes. Transfer mixture to bowl.
4. Heat the remaining oil in the same saucepan. Fry garlic, onion, and remaining salt and pepper for approximately three minutes. Add rice and one cup water. Heat until mixture comes to a boil then cover. Reduce the heat and simmer mixture for approximately 20 minutes or until rice is tender and water has been absorbed. Using fork, fluff the mixture and add dill. Allow filling to cool before using.
5. Use parchment paper to line the bottom and sides of a rimmed baking sheet. Lightly flour work surface and roll out one square of pastry. When fully rolled out, pastry should measure 10 inches square and be about 1/8th of an inch thick. Place pastry onto sheet. Spoon half of rice mixture onto pastry and spread evenly, stopping 2” from the edge on all sides. Place one salmon fillet down and top with mushroom mixture. Place other fillet on top of mushroom mixture and top this with remaining rice mixture.
6. Mix 1 tablespoon of water with egg yolk to form egg wash. Roll remaining pastry out slightly larger than bottom portion (about 11 inches square). Place this over the filling and ensure it is smooth. Then, fold the bottom layer over the top around the edges and press to seal. Using fork, flute edges.
7. Use remaining egg wash to brush over top of pastry. Then, cut four vents in top for steam to escape. Bake for approximately one hour until pastry is golden and the internal temperature registers 130°F (55°C). Let stand for ten minutes before slicing. It can be cut into quarters and, from there each quarter can be cut into halves or thirds depending on how many guests you are serving.

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Check out another salmon recipe (and other easy fish recipes)