Salmon wellington, purple cauliflower puree, creminis

This seafood twist on the classic wellington is a definite win! The cauliflower puree, and sautéed cremini mushrooms really compliment the dish. If you can’t find purple cauliflower, a regular one is equally as delicious!

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Recipe for Salmon wellington with purple cauliflower puree and sautéed cremini mushrooms.

Ingredients:

– 1 salmon fillet, no skin (around 300 g)
– puff pastry sheet, rectangle
– 1 egg

For purple cauliflower purée:
– 1 small head purple cauliflower
– 1 tbsp butter
– ¼ tsp salt
– dash of black pepper

For creamed spinach:
– 1 tbsp butter
– 2 shallots, minced
– 1 garlic clove, minced
– 6 oz bag of spinach, pre-washed
– ¼ cup heavy cream
– ¼ tsp salt
– dash of black pepper
– squeezes of lemon juice (around ¼ lemon)

For sautéed cremini mushrooms:
– cremini mushrooms, quartered
– 1 tbsp butter
– 1 tbsp canola oil
– salt and pepper

For roasted purple cauliflower:
– tiny florets of purple cauliflower
– salt
– cooking oil spray

Directions:

1. Preheat oven to 400°F.
2. Start purée: Cut purple cauliflower into large florets, save little leaves and around 1 cup of tiny florets for roasting. Add the large florets to a pot and fill with water (covering them completely). Bring to a boil, then lower heat and simmer for 30 minutes.
3. Creamed spinach: Sweat shallots in butter over medium-low heat. Mix in garlic. Add spinach and stir until wilted. Add heavy cream, salt, pepper, lemon juice and stir for 1 minutes then turn off heat. Transfer the creamed spinach to a shallow bowl and place in fridge to cool.
4. Finish purée: Drain water from cauliflower (saving ½ cup cooking liquid!) and place cooked florets in blender. Pour over saved cooking liquid. Add butter, salt and pepper and blend until very smooth.
5. Sautéed cremini mushrooms: Heat oil and butter on medium-high heat. Add cremini mushrooms and sauté until golden brown. Add sprinkles of salt and pepper, lower heat and keep stirring until cooked (about 5 minutes), then turn off heat.
6. For salmon wellington: Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Take your puff pastry sheet and place salmon fillet in the middle. Add the cooled creamed spinach on top. Fold the sides of the puff pastry sheet over the creamed spinach to close it.
7. Flip the whole thing around and place on tray. Score the sides of the top surface with a pairing knife in short diagonal motions. Brush the top with egg wash (1 whisked egg).
8. Bake the salmon wellington in the oven for 30 minutes and let cool.
9. For the roasted purple cauliflower: Line a small baking tray with aluminum foil and spray with non-stick cooking oil. Add tiny purple cauliflower florets and lightly sprinkle top with salt.
10. Roast in oven at 400°F for 10 minutes.
11. Assemble plate: Add some purple cauliflower purée to your plate. Carefully slice the salmon wellington and add a slice on top. Add some sautéed cremini mushrooms, roasted cauliflower and little leaves of cauliflower as garnish.
12. Enjoy this elevated version of salmon wellington!

 

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