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Szechuan Salmon Wellington

Indulge in the culinary excellence of our Szechuan Salmon Wellington, crafted with sustainably sourced wild premium Pacific salmon. Encased in a golden brown, savory puff pastry, this gourmet dish features layers of tender salmon paired with sautéed spinach and shiitake mushrooms, seasoned to perfection with garlic and ginger.
Serves: 4
Prep time: 30 mins
Cook time: 16-20mins
Ingredients
Preparation

Szechuan Salmon Wellington

  • 1 pckg Signature Cuts Wild Pacific Salmon Fillets
  • 680 g Baby Spinach
  • 2 cup Shiitake Mushrooms, stems removed & sliced
  • 2 tbsp Vegetable Oil divided in half
  • 1 tbsp Garlic, minced
  • 1 tbsp Ginger, minced
  • 2 sheet Puff Pastry thawed
  • 1/4 cup Flour
  • 1 Egg cracked and whisked
  • To taste Salt And Pepper

Sesame Chili Crunch

  • 1 tbsp Black Sesame Seeds
  • 1 tbsp White Sesame Seeds
  • 1 tbsp Szechuan Peppercorns, cracked
  • 2 tsp Granulated Garlic

Chopped Avocado Salad

  • 1 Avocado, diced ripe
  • 1 cup Carrots, julienne
  • 1 cup Cucumber, diced
  • 1 cup Purple Cabbage, julienne
  • 1/2 cup Chives, batons
  • 2 tbsp Rice Vinegar
  • 1 tbsp Vegetable Oil
  • 2 ea Purple Radish, sliced thin
  • To taste Salt And Pepper
  1. Thaw the Salmon overnight, covered and under refrigeration.
  2. For the Szechuan Salmon Wellington: Preheat a large, non-stick saute pan to a medium-high setting. Add half of the vegetable oil and saute the mushrooms for five minutes until most of the moisture has been evaporated and the mushrooms are lightly browned.Remove from the heat and season to taste with salt and pepper. Set aside to cool.
  3. In the same pan, with the mushrooms removed, add the remaining vegetable oil and saute the garlic and ginger over a medium-high setting for thirty seconds. Add all of the spinach and cook just until wilted. Remove from the heat and season to taste with salt and pepper.
  4. Place one sheet of the puff pastry onto a large, clean work surface. Gently dust each side with approximately 1 tbsp of flour to prevent sticking. Carefully roll out all side of the pastry to a thickness of 1/8". Your puff pastry should only grow in width and length by no more than 1" respectively. Cut the pastry down the middle in each direction, creating four equally sized rectangles larger than each Salmon fillet respectively.
  5. Gently squeeze any excess moisture out of the cooked and cooled spinach before dividing equally between each of the four pieces of pastry. Spread out the spinach large enough to create a bed for each Salmon fillet. Repeat the process for the mushrooms, dividing equally in four.
  6. Place each Salmon fillet atop the mushroom and spinach bed. Season the fillets lightly with salt and pepper.
  7. Lay out the second piece of puff pastry and repeat step four accordingly.
  8. Using a pastry brush gently brush the edges of pastry around each piece of Salmon with the egg wash. Place the second piece of pastry atop the Salmon and press down softly, but firmly, to prevent significant air pockets. Using a dinner fork seal and crimp the edges together. Repeat with the other four wellingtons.
  9. Carefully transfer the completed wellingtons to the fridge and chill for at least one hour or over night.
  10. For the Sesame Chili Crunch: Mix together all ingredients in a small bowl.
  11. To Cook the Wellingtons: Preheat your oven to 400℉(205℃). Place the four Wellingtons onto a parchment lined baking sheet. Using a sharp knife, cut a small 1" long incision across the top of the Wellington to allow steam to vent then brush with the remaining egg wash. Divide the sesame chili crunch in four and sprinkle across the top of each Wellington. Bake in a preheated oven for 16-20 minutes until golden brown and the Salmon reaches 158℉ (70℃).
  12. For the Chopped Avocado Salad: Toss the first seven ingredients for the salad in a small bowl until well coated. Season to taste with salt and pepper.
  13. To Finish: Artfully arrange the sliced purple radish to one side of each of four dinner plates. Divide the chopped avocado salad equally between the four plates atop the sliced radish. Place a fully cooked Szechuan Salmon Wellington next to each salad, serve and enjoy

Wild Pacific Salmon Fillets