Salmon Wellington

Recipe courtesy Captain Charlie Childs

Rated: 4 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
--
Level:
--
Yield:
6 to 8 servings

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Ingredients

1 pound butter
1 to 2 lemons, juiced
2 to 3 garlic cloves, crushed
2 boxes puff pastry
1 (4 to5 pound) salmon fillet
1 medium can asparagus spears, drained or 1 bunch fresh asparagus, cooked al dente
1 medium can artichoke hearts, drained
3 tablespoons capers in brine, drained

Directions

Melt the butter and squeeze in lemon juice and add crushed garlic. Lay 1 sheet of puff pastry in a large casserole dish.

Place the salmon fillet (skin side down) on pastry base. Brush the salmon with the melted butter. Place asparagus, artichoke hearts, and capers on top of the salmon. Cover the entire fillet and vegetables with a layer of puff pastry and seal the edges by pinching them closed.

Bake in the oven for 35 to 40 minutes in a preheated 350 degree oven, or until pastry is golden brown. Remove from the oven. Cut in portions and serve immediately.

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Comments & Reviews

recipe Salmon Wellington
Anonymous 12-04-2004
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Fabulous
Rated: 5 stars out of 5

This was relatively simple to prepare, presentation is beautiful and very tasty
recipe Salmon Wellington
ALLISON Port Orange, FL 11-02-2004
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A Little Boring
Rated: 2 stars out of 5

Thought the puff pastry would make this dish more interesting. But when not in flaky layers, it's just not the same. I love... artichokes and asparagus, but this combination didn't grab me. Dough did keep salmon from overcooking and drying out.Read more
recipe Salmon Wellington
KIM Kinsley, KS 06-28-2004
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Excellent Salmon
Rated: 5 stars out of 5

This dish was wonderful, and so easy. I served it with a roasted red pepper alfredo sauce. We have made it serval times in... the past month. Very impressive meal!!!Read more