The Big Lunch Salmon Wellington

The Royal Family's Balmoral Estate is on the River Dee which is one of the most famous salmon rivers in the world.  The Royal Family do love their salmon  - the Queen Mother famously choked on a salmon bone one summer - actually a couple of summers - but fortunately would be a-ok!  Salmon Wellington is super easy which means it's super easy to make it your own.  I have some basic measurements but to be honest, it's pretty hard to mess up.  These measurements are for a 2 lb. salmon which is quite grand and can feed about 8-10 people which of course is the perfect size for a BIG LUNCH.

Puff Pastry

2 packages of defrosted puff pastry (I like to buy the already rolled out sheets sometimes because it's just so convenient.  In that case each package comes with 2 rolled out sheets and I still use 2 boxes).

Egg Wash

2 egg yolks, 2 Tbsp. 

Sauteed Veggies with Prosciutto 

Make your own combo but I used 10 sliced mushrooms, 3 cups spinach, 1 cup grape tomatoes, sliced, 1 sliced onion, 2 tbsp. red pesto, a few basil leaves, 1 tsp. salt, 1 tsp. pepper, 1 tsp. garlic powder, the zest of 1 lemon and the rest of lemon for squeezing over finished Wellington. Taste and adjust seasonings as you like.  Cook in an olive oiled pan until tender.  

Fileted Chinook Salmon

Brush with olive oil, season with salt and pepper.

Method

Roll out 1 sheet of puff pastry out and put onto a baking sheet lined with parchment paper.  Put salmon in the center of puff pastry.  Top the salmon evenly with cooked vegetables.  Top the salmon with the second sheet of puff pastry and using a fork, seal along the edges.  Brush the puff pastry with the egg wash.  Bake at 350 for 30-40 minutes.  Cover with foil if getting too brown, however, in the last 15 minutes of cooking, place Salmon Wellington on lower rack in the oven so that the bottom crisps up.  Enjoy!