Mother Miriam's Maple Glazed Salmon Wellington

Name: Mother Miriam's Maple Glazed Salmon Wellington (Standard)
Total time: 1 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 1.5 lbs Salmon fillet-skinless; 1 tbsp Olive oil; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 cup Maple syrup; 2 tbsp Dijon mustard; 1 tbsp Soy sauce; 1 clove Garlic-minced; 8 oz Cremini mushrooms-finely chopped; 2 tbsp Butter; 1/4 cup Shallots-finely chopped; 1 tbsp Dry sherry; 1/4 tsp Thyme-freshly chopped; 1 package Puff pastry-thawed; 1 Egg-beaten

⏱1h 30m

👥6

🔥650 cal

Medium

🍽️Holiday

A classic Salmon Wellington with a sweet and savory maple glaze, encased in flaky puff pastry.

1.5 lbs Salmon fillet-skinless

1 tbsp Olive oil

1/2 tsp Salt

1/4 tsp Black pepper

1/4 cup Maple syrup

See all 15 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥650 cal

Medium

🍽️Holiday

A classic Salmon Wellington with a sweet and savory maple glaze, encased in flaky puff pastry.

#Salmon #Wellington #Maple #Dinner #Baked

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.

Ingredients

1.5 lbs 680 g Salmon fillet-skinless
1 tbsp 15 mL Olive oil
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1/4 cup 60 mL Maple syrup
2 tbsp 30 mL Dijon mustard
1 tbsp 15 mL Soy sauce
1 clove 3 g Garlic-minced
8 oz 227 g Cremini mushrooms-finely chopped
2 tbsp 30 mL Butter
1/4 cup 60 mL Shallots-finely chopped
1 tbsp 15 mL Dry sherry
1/4 tsp 1.25 mL Thyme-freshly chopped
1 package 440 g Puff pastry-thawed
1 1 Egg-beaten

Equipment

Oven
Skillet
Mixing bowls
Baking sheet
Rolling pin

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.

Nutrition per serving

Calories 650

Ratings & Reviews

0 reviews

Mother Miriam's Maple Glazed Salmon Wellington

Mother Miriam's Maple Glazed Salmon Wellington

Ratings & Reviews

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