What You Will Need: Salmon filets-thawed, puff pastry-thawed, zucchini, honey mustard, butter, parchment paper.
Preheat oven to 400
Lay your salmon on some paper towels & pat dry.
Season with salt & pepper. Heat a large skillet with some olive oil & add the fish.
You just want to cook for 1-2 minutes per side & have the middle still raw.
Place the salmon on a plate & refrigerate till its completely cooled.
Brush the chilled salmon with the honey mustard.
Slice the zucchini into thin disc's, season with salt & pepper. Set aside.
Dust your counter top with a little flour and roll out the puffed pastry.
Using a knife or pizza cutter, cut four squares.
On one of the squares, lay a couple zucchini slices down.
Place your salmon on top of the zucchini.
Bring up the edges & cover all parts of the fish.
Place onto a parchment lined baking sheet.
If you have extra puffed pastry, cut fun shapes or strips to make a braid for some presentation fun.
Melt some butter & brush the tops of each wellington.
Bake for 40 minutes till the puffed pastry is golden brown.
Serve up this shower stopper with your choice of vegetables, starch or fresh-crisp greens.
Flaky pastry, tender salmon & the zucchini keeps the fish so moist.
Enjoy & Always Cook with Love!
No comments:
Post a Comment