Among all animal proteins, I like fish the most, particularly wild caught ones. Salmon offers a good balance of cost, nutrition, and availability. I cook salmon in all kinds of ways: pan-seared, teriyaki, fried rice, to name a few. One of the recipes I cook less often is a Salmon Wellington. It is not because it’s hard to make but because all the fat from the pastry and cream cheese. Despite all the grease, it is a very flavorful and tasty dish and I do cook it for kids. Plus, it is a dish you could make extra portion of and use the left-over as a quick lunch.
Since wild-caught King and Coho Salmon is pretty pricy, I use either wild-caught Sockeye or farm-raised ones for my salmon dishes. I prefer wild caught fish, but cooked farm-raised salmon is more tender than wild-caught sockeye, and it tastes less fishy. From that sense, canned salmon is a good option. It is readily available, costs less than “fresh” salmon, wild-caught, and less fishy. This is a major difference between this recipe and typical Salmon Wellington recipes. Besides that, to make it even simpler, I don’t add breadcrumbs or cooked rice. Despite all the shortcuts, the finished dish is still amazingly good.
The only caveat: after taking out of oven, let it rest for 5-10 mins. The stuffing is extremely hot right out of oven.
Salmon Pastry Puff ( 三文鱼酥皮卷)
Equipment
- 10-12“ stainless pot
- baking pan
- Baking oven
- small bowl
- brush (optional)
- Can opener
Ingredients
- 1 can canned salmon (170 gram)
- 1 bag spinach (170 gram)
- 1 piece small onion
- 3 cloves garlic
- 3 oz cream cheese
- 1 piece puff pastry (13"X10.5")
- 1 piece egg
- 1 tbsp oil
- 1 tsp salt (optional)
- 0.5 tsp ground black pepper (optional)
Instructions
- Take the puff pastry out of the freezer. Let it sit at room temperature for 25-30 mins. Or, if it was put it in the refrigerator, take it out 2 hours before cooking.
- Mince the garlic, and chop the onion.
- Put the pot on stove top, and turn heat to medium. Add the chopped onion. Stir until translucent.
- Open the salmon can. Smash it in a small bowl. Stir in the salmon at medium heat to mix well with the onion. Add the minced garlic and stir for 2-3 mins.
- Add the spinach. Continue mixing until all spinach leaves are cooked.
- Stir in the salt, black pepper, and cream cheese. Mix until all the cream cheese melts with the rest of mixture.
- Put the pot in a cold water bath to cool down. Add ice if you have it to make it cool faster.
- Set the oven to 400F.
- Unroll (unfold) the puff pastry to make it flat. Cut it to four pieces.
- Whip the egg in the small bowl
- When the salmon mixture is completely cool, put 3-4 tbsp of it onto the pastry.
- Fold the pastry. Use a fork to press the edges. Brush the pastry with the whipped egg.
- Put the pastry into the oven and bake for 20-25 mins.
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