Go Back
Print

Salmon Wellington

Course Dinner
Cuisine American, English, French
Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2 people

Ingredients

  • 3 tbsp olive oil extra virgin
  • 1 lb. Salmon filet 2 8oz. filets
  • 1/2 c. diced onion diced
  • 1/2 c. diced celery
  • 1/2 c. diced carrot
  • 1 c. cremini mushrooms chopped
  • 2 cloves garlic minced fine
  • 1/4 c. Townline BBQ sauce
  • 1 package puff pastry

Instructions

  • In a sauté pan put about a tbsp. of evoo. Sauté the onion carrot, celery, garlic and mushrooms. Add the Townline BBQ sauce. Cool and then puree. On a sheet tray lined with plastic wrap, place some of the puree on the salmon and cover the whole salmon filet with the paste of veggies. Refrigerate for at least 2 hours or overnight. Roll out a piece of puff pastry. Carefully encase the puff pastry over the salmon. Close the seams and bake seam side down. Bake at 375° F for 30 minutes. Enjoy with chopped spinach and oven baked potatoes. Bon Appetit.