30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Mother Miriam's Maple Glazed Salmon Wellington
A classic Salmon Wellington with a sweet and savory maple glaze, encased in flaky puff pastry.
Total Time
90
Yield
6
Calories
650 cal
Difficulty
Medium
Cuisine
Holiday
(0 reviews)
What You'll Need
Equipment:
Oven, Skillet, Mixing bowls, Baking sheet, Rolling pin •
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Instructions
Preheat oven to 400°F (200°C).
Season Salmon with salt and pepper. Heat Olive oil in a skillet and sear Salmon for 2-3 minutes per side. Let cool.
Prepare Maple Glaze: In a small bowl, whisk together Maple syrup, Dijon mustard, Soy sauce, and Garlic.
Prepare Duxelles: Melt Butter in a skillet over medium heat. Add Shallots and cook until softened, about 5 minutes. Add Mushrooms and cook until all liquid has evaporated, about 10-15 minutes. Deglaze with Dry sherry and cook for another 2 minutes. Stir in Thyme. Let cool.
On a lightly floured surface, unfold Puff pastry. Spread half of the Duxelles evenly over the Puff pastry, leaving a 1-inch border.
Place Salmon on top of the Duxelles. Spread the remaining Duxelles over the Salmon. Brush Salmon with Maple Glaze.
Fold Puff pastry over Salmon, sealing edges tightly. Crimp edges with a fork.
Brush the top of the Wellington with beaten Egg.
Bake for 25-30 minutes, or until Puff pastry is golden brown and Salmon is cooked through.
