4 skinless salmon fillets
\n1 tbsp olive oil
\n2\u00a0tbsp\u00a0butter
\n4 cloves garlic (minced)
\n2\u00a0shallots or 1 medium onion (finely diced)
\n2 cups mushroom (sliced)
\n4 cups spinach (chopped)
\n1 tsp dried thyme
\n2\u00a0tbsp plain bread crumbs
\n1\/4\u00a0cup\u00a0parmesan cheese (grated)
\n1\u00a0package puff pastry
\n2 tbsp parsley leaves
\n1\u00a0egg\u00a0(lightly beaten with 1 tbsp water)
\n1 tsp salt (divided, to taste)
\n1\/2 tsp fresh ground black pepper (divided, to taste)<\/p>\n
Season salmon fillets with 1\/2 the amount of salt & pepper, set aside.
\nIn a pan, heat olive oil & butter over medium high heat & add chopped shallots & garlic.
\nSaut\u00e9 until shallots they turn translucent.
\nAdd mushrooms, cook till they release their moisture then reabsorb it.
\nAdd spinach, thyme, bread crumbs, parmesan cheese, remaining salt & pepper, saut\u00e9 just until the spinach wilts.
\nTaste to adjust seasoning & set aside to cool completely.
\nUnfold puff pastry onto a lightly floured surface, roll it out & cut them into 4 rectangles, according to the size of salmon fillets.
\nArrange & press down parsley leaves on 1 side of pastry, flip over & place them on a large lined baking tray.
\nPlace 1\/4 of mushroom spinach mixture onto the middle of each puff pastry sheet (leave about 2 inches around the edges) followed by the seasoned salmon fillet on top.
\nBrush edges of puff pastry with egg wash & fold over starting with the longer side.
\nWhen salmon fillets are fully encased, use a fork to press down & crimp the edges.
\nBrush top of the salmon wellingtons with more egg wash.
\nBake at 200 deg C for 20-30 mins or until pastry turns golden brown.
\nLeave to cool for a few mins & serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Salmon Wellington Ingredients 4 skinless salmon fillets 1 tbsp olive oil 2\u00a0tbsp\u00a0butter 4 cloves garlic (minced) 2\u00a0shallots or 1 medium onion (finely diced) 2 cups mushroom (sliced) 4 cups spinach (chopped) 1 tsp dried thyme 2\u00a0tbsp plain bread crumbs 1\/4\u00a0cup\u00a0parmesan cheese (grated) 1\u00a0package puff pastry 2 tbsp parsley leaves 1\u00a0egg\u00a0(lightly beaten with 1 tbsp water)…<\/span><\/p>\n","protected":false},"author":2,"featured_media":5996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,81],"tags":[],"class_list":["post-5995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-salmon"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=5995"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5995\/revisions"}],"predecessor-version":[{"id":6033,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5995\/revisions\/6033"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/5996"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=5995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=5995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=5995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}