• 3/4 teaspoon kosher salt • 6 ounce salmon fillet
• 1/4 teaspoon chopped fresh thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon chopped fresh basil leaves
• 1/2 teaspoon dried dill weed
• 4 tablespoons Grain mustard
• 2 tablespoons of Worstishire sauce
• 1 or 2 tablespoons of Chili paste for a little kick.
• 4 tablespoons goat cheese or feta
• 1/4 cup frozen chopped spinach, thawed and drained
• 1/4 (17.5 ounce) package frozen fillo dough, thawed
• ¼ cup butter melted
You want to make sure that you have the salmon all spiced up and ready to go before you start to work the fillo dough. Once you have the fillo dough set up then you can layer up the dough according to the package. I did 5 pieces on bottom and 4 on top. You can use egg white wash to save some calories as well instead of butter.
For the sauce: Combine the grain mustard, worstishire sauce, chili paste. Take half of that and set to the side for the top of the final product.
Once you have the 5 pieces all layered and ready add half of the spinach and goat cheese on top of it then add the salmon. Take the remaining goat cheese and spinach and place on top salmon. Then add the other pieces of the fillo dough. You will then close the ends and roll it to the top and use the pretty side up.
Bake at 375 for 45-50 min. Once out of the oven place the remaining sauce on the top and service.
Hello Miss Katie. I hope you're having a good weekend! I want to make your salmon wellington for Jim tonight. The last part of the instructions says to place the remaining sauce on top of the finished meal....indicating that a portion of the sauce went somewhere else but doesnt say where. Assuming you put some inside the wellington? If so, how much goes inside? Is the whole recipe for 1 serving that I'd need to double to serve two?
ReplyDeleteSorry, I think I got it. Half of the sauce goes inside, and the other half is used for topping.
ReplyDelete