Gluten-Free Salmon Wellington Recipe
I am super excited about this Gluten-Free Salmon Wellington Recipe! This outstanding salmon dish doesn’t need an introduction. Flaky gluten-free puff pastry made from scratch filled with fresh salmon and creamed cheesy spinach cooked to perfection. The delicate salmon is moist and smothered with a rich, creamy sauce gently flavoured with fresh garlic. Salmon Wellington dish is the right indulgence to cheer up the winter gloom.
Salmon Wellington is company coming dish. This salmon recipe is all about simple ingredients with complex flavours, creating a rich and indulgent impressive dish. A bed of creamy spinach, cheese and a bite of garlic topped with salmon fillet baked in the flakiest pastry. It doesn’t get any better than this.
Salmon Wellington – the details,
You may think this gluten-free recipe is complicated. It really isn’t. The pastry is super easy to make. The secret to flaky pastry is working with chilled ingredients and allowing the dough to chill before you roll it out.
For this Salmon Wellington recipe, the spinach mixture is made with two types of cheeses. Cream cheese and mozzarella cheese. The spinach is wilted in garlic butter, flavoured with either dill or thyme, then mixed with gluten-free bread crumbs and the two kinds of cheese. I did not add salt to the spinach mixture because the cheeses and bread crumbs are salted already. Taste the spinach, and if you feel you need more salt, add a sprinkle of salt.
When it comes to any fish, it has to be fresh. If the fish has even a slight fishy smell, don’t use it. Remember, salmon is the star in this recipe so make sure it is super fresh. Try and get a thicker cut salmon fillet. If the salmon is too thin, you will have too much pastry. Often the salmon is sold with skin on, ask the fish department to remove the skin, they will be happy to do it. And, always season the salmon with salt and pepper before adding it to the pastry.
Once the pastry dough has chilled and the spinach mixture is ready, roll out the dough as per directions. Place salmon in the middle of the pastry spread the spinach mixture over the top, and fold the pastry dough over, including the ends. Flip it over and place it on the prepared baking sheet. Nothing to it!
I can’t tell you how delicious the Gluten-Free Salmon Wellington dish is. The gluten-free buttery pastry is light and flaky, and the filling is creamy with the salmon perfectly cooked. Don’t get intimidated by this impressive salmon dish. Once you make it, you will find there is nothing to it. I like to serve Salmon Wellington with Cabbage and Fennel Citrus Salad or Cabbage Salad with Honey Mustard Dressing. Both of these salads are great accompaniments to salmon.
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