Mother Miriam's Maple Glazed Salmon Wellington

Name: Mother Miriam's Maple Glazed Salmon Wellington (Elevated)
Total time: 3 h
Yield: 6
Cuisine: Holiday
Ingredients: 1.5 lbs Scottish Salmon fillet-skinless, pin bones removed; 2 tbsp Clarified butter; 1 tsp Maldon sea salt flakes; 1/2 tsp White peppercorns-freshly ground; 1/4 cup Grade A Dark Maple syrup; 2 tbsp Dijon mustard-stone ground; 1 tbsp Bourbon-small batch; 2 cloves Garlic-minced; 1 tsp Apple cider vinegar; 1/4 tsp Smoked paprika; 16 oz Mixed wild mushrooms-finely chopped (chanterelles, morels, shiitake); 4 tbsp Butter-European style; 1/4 cup Shallots-finely brunoised; 1/4 cup Madeira wine; 1 tbsp Thyme-freshly chopped; 1 tbsp Heavy cream; 1 tsp Black truffle oil; 1 batch Handmade all-butter puff pastry; 1 Egg yolk-from pasture raised eggs, beaten with tsp heavy cream

⏱3h

👥6

🔥850 cal

Expert

🍽️Holiday

A refined Salmon Wellington featuring Scottish Salmon, a black truffle-infused duxelles, and a complex maple-bourbon glaze, encased in handmade puff pastry.

1.5 lbs Scottish Salmon fillet-skinless, pin bones removed

2 tbsp Clarified butter

1 tsp Maldon sea salt flakes

1/2 tsp White peppercorns-freshly ground

1/4 cup Grade A Dark Maple syrup

See all 19 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥850 cal

Expert

🍽️Holiday

A refined Salmon Wellington featuring Scottish Salmon, a black truffle-infused duxelles, and a complex maple-bourbon glaze, encased in handmade puff pastry.

#Salmon #Wellington #Maple #Dinner #Baked #Mushrooms #Truffle

Instructions

Prepare Puff Pastry: Follow a detailed recipe for handmade all-butter puff pastry, ensuring it is properly chilled.
Preheat oven to 400°F (200°C).
Season Salmon with Maldon sea salt flakes and freshly ground white peppercorns. Heat Clarified butter in a skillet and sear Salmon for 1-2 minutes per side. Let cool completely.
Prepare Maple Glaze: In a small saucepan, combine Maple syrup, Dijon mustard, Bourbon, Garlic, Apple cider vinegar, and Smoked paprika. Simmer over low heat for 8-10 minutes, stirring occasionally, until slightly reduced. Let cool.
Prepare Duxelles: Melt Butter in a skillet over medium heat. Add Shallots and cook until translucent, about 5 minutes. Add Mushrooms and cook until all liquid has evaporated, about 20-25 minutes. Deglaze with Madeira wine and cook for another 3 minutes. Stir in Thyme, Heavy cream, and Black truffle oil. Let cool completely.
On a lightly floured surface, roll out Puff pastry to a 1/8-inch thickness. Spread half of the Duxelles evenly over the Puff pastry, leaving a 2-inch border.
Place Salmon on top of the Duxelles. Spread the remaining Duxelles over the Salmon. Brush Salmon generously with Maple Glaze.
Fold Puff pastry over Salmon, sealing edges tightly. Crimp edges with a fork and create decorative cuts.
Brush the top of the Wellington with beaten Egg yolk mixture.
Bake for 35-40 minutes, or until Puff pastry is golden brown and Salmon is cooked through. Let rest for 10 minutes before slicing.

Ingredients

1.5 lbs 680 g Scottish Salmon fillet-skinless, pin bones removed
2 tbsp 30 mL Clarified butter
1 tsp 5 mL Maldon sea salt flakes
1/2 tsp 2.5 mL White peppercorns-freshly ground
1/4 cup 60 mL Grade A Dark Maple syrup
2 tbsp 30 mL Dijon mustard-stone ground
1 tbsp 15 mL Bourbon-small batch
2 cloves 6 g Garlic-minced
1 tsp 5 mL Apple cider vinegar
1/4 tsp 1.25 mL Smoked paprika
16 oz 454 g Mixed wild mushrooms-finely chopped (chanterelles, morels, shiitake)
4 tbsp 60 mL Butter-European style
1/4 cup 60 mL Shallots-finely brunoised
1/4 cup 60 mL Madeira wine
1 tbsp 15 mL Thyme-freshly chopped
1 tbsp 15 mL Heavy cream
1 tsp 5 mL Black truffle oil
1 batch 500 g Handmade all-butter puff pastry
1 1 Egg yolk-from pasture raised eggs, beaten with tsp heavy cream

Equipment

Oven
Skillet
Small saucepan
Mixing bowls
Baking sheet
Rolling pin
Pastry brush

Instructions

Prepare Puff Pastry: Follow a detailed recipe for handmade all-butter puff pastry, ensuring it is properly chilled.
Preheat oven to 400°F (200°C).
Season Salmon with Maldon sea salt flakes and freshly ground white peppercorns. Heat Clarified butter in a skillet and sear Salmon for 1-2 minutes per side. Let cool completely.
Prepare Maple Glaze: In a small saucepan, combine Maple syrup, Dijon mustard, Bourbon, Garlic, Apple cider vinegar, and Smoked paprika. Simmer over low heat for 8-10 minutes, stirring occasionally, until slightly reduced. Let cool.
Prepare Duxelles: Melt Butter in a skillet over medium heat. Add Shallots and cook until translucent, about 5 minutes. Add Mushrooms and cook until all liquid has evaporated, about 20-25 minutes. Deglaze with Madeira wine and cook for another 3 minutes. Stir in Thyme, Heavy cream, and Black truffle oil. Let cool completely.
On a lightly floured surface, roll out Puff pastry to a 1/8-inch thickness. Spread half of the Duxelles evenly over the Puff pastry, leaving a 2-inch border.
Place Salmon on top of the Duxelles. Spread the remaining Duxelles over the Salmon. Brush Salmon generously with Maple Glaze.
Fold Puff pastry over Salmon, sealing edges tightly. Crimp edges with a fork and create decorative cuts.
Brush the top of the Wellington with beaten Egg yolk mixture.
Bake for 35-40 minutes, or until Puff pastry is golden brown and Salmon is cooked through. Let rest for 10 minutes before slicing.

Nutrition per serving

Calories 850

Ratings & Reviews

0 reviews

Mother Miriam's Maple Glazed Salmon Wellington

Mother Miriam's Maple Glazed Salmon Wellington

Ratings & Reviews

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