Mother Miriam's Maple Glazed Salmon Wellington

Name: Mother Miriam's Maple Glazed Salmon Wellington (Upgraded)
Total time: 1 h 45 min
Yield: 6
Cuisine: Holiday
Ingredients: 1.5 lbs Salmon fillet-skinless, center cut; 1 tbsp Olive oil; 1/2 tsp Sea salt; 1/4 tsp White pepper; 1/4 cup Grade A Dark Maple syrup; 2 tbsp Whole grain Dijon mustard; 1 tbsp Tamari; 2 cloves Garlic-minced; 1 tsp Apple cider vinegar; 12 oz Mixed wild mushrooms-finely chopped; 3 tbsp Butter; 1/4 cup Shallots-finely chopped; 1/4 cup Dry sherry; 1 tbsp Thyme-freshly chopped; 1 tbsp Heavy cream; 1 package All-butter puff pastry-thawed; 1 Egg yolk-beaten with tsp water

⏱1h 45m

👥6

🔥700 cal

Medium

🍽️Holiday

An enhanced Salmon Wellington featuring a richer duxelles and a more complex maple glaze, wrapped in all-butter puff pastry.

1.5 lbs Salmon fillet-skinless, center cut

1 tbsp Olive oil

1/2 tsp Sea salt

1/4 tsp White pepper

1/4 cup Grade A Dark Maple syrup

See all 17 ingredients ↓

(0 reviews)

⏱1h 45m

👥6

🔥700 cal

Medium

🍽️Holiday

An enhanced Salmon Wellington featuring a richer duxelles and a more complex maple glaze, wrapped in all-butter puff pastry.

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

Instructions

Preheat oven to 400°F (200°C).
Season Salmon with sea salt and white pepper. Heat Olive oil in a skillet and sear Salmon for 2-3 minutes per side. Let cool completely.
Prepare Maple Glaze: In a small saucepan, combine Maple syrup, Dijon mustard, Tamari, Garlic, and Apple cider vinegar. Simmer over low heat for 5 minutes, stirring occasionally. Let cool.
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 15-20 minutes. Deglaze with Dry sherry and cook for another 2 minutes. Stir in Thyme and Heavy cream. Let cool completely.
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 generously 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 yolk mixture.
Score the top of the Wellington with a sharp knife to allow steam to escape.
Bake for 30-35 minutes, or until Puff pastry is golden brown and Salmon is cooked through.

Ingredients

1.5 lbs 680 g Salmon fillet-skinless, center cut
1 tbsp 15 mL Olive oil
1/2 tsp 2.5 mL Sea salt
1/4 tsp 1.25 mL White pepper
1/4 cup 60 mL Grade A Dark Maple syrup
2 tbsp 30 mL Whole grain Dijon mustard
1 tbsp 15 mL Tamari
2 cloves 6 g Garlic-minced
1 tsp 5 mL Apple cider vinegar
12 oz 340 g Mixed wild mushrooms-finely chopped
3 tbsp 45 mL Butter
1/4 cup 60 mL Shallots-finely chopped
1/4 cup 60 mL Dry sherry
1 tbsp 15 mL Thyme-freshly chopped
1 tbsp 15 mL Heavy cream
1 package 440 g All-butter puff pastry-thawed
1 1 Egg yolk-beaten with tsp water

Equipment

Oven
Skillet
Small saucepan
Mixing bowls
Baking sheet
Rolling pin

Instructions

Preheat oven to 400°F (200°C).
Season Salmon with sea salt and white pepper. Heat Olive oil in a skillet and sear Salmon for 2-3 minutes per side. Let cool completely.
Prepare Maple Glaze: In a small saucepan, combine Maple syrup, Dijon mustard, Tamari, Garlic, and Apple cider vinegar. Simmer over low heat for 5 minutes, stirring occasionally. Let cool.
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 15-20 minutes. Deglaze with Dry sherry and cook for another 2 minutes. Stir in Thyme and Heavy cream. Let cool completely.
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 generously 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 yolk mixture.
Score the top of the Wellington with a sharp knife to allow steam to escape.
Bake for 30-35 minutes, or until Puff pastry is golden brown and Salmon is cooked through.

Nutrition per serving

Calories 700

Ratings & Reviews

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Mother Miriam's Maple Glazed Salmon Wellington

Mother Miriam's Maple Glazed Salmon Wellington

Ratings & Reviews

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