Gluten-Free Salmon Wellington Recipe

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Average Rating: 5 | Rated By: 3 users

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, gluten-free

 

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, gluten-free

 

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.

The filling,

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.

 

salmon wellington, gluten-free

 

The salmon,

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!

 

salmon wellington, gluten-free

 

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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Ingredients

  • PASTRY
  • 2 3/4 cups all-purpose gluten-free flour blend, one that includes xanthan gum.
  • 1/2 tsp. Xanthan gum (this is in addition to the xanthan gum in the flour blend)
  • 1 tsp. Baking soda
  • 1/4 tsp. Sea salt
  • 2/3 cup Unsalted butter (place the butter in the freezer for 15 minutes before using)
  • 1 cup sour cream
  • 4 + Tbsp. Ice water or as needed
  • 1 large egg beaten, for egg wash (optional)
  • FILLING
  • 2 Tbsp. Unsalted butter
  • 1/2 small onion, chopped
  • 2 garlic cloves, grated or minced
  • 5 oz. fresh spinach, roughly chopped
  • 1/3 cup gluten-free bread crumbs or 1 slice of gluten-free bread toasted and grated
  • 1/2 cup (4 oz.) cream cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/2 tsp. GF dried dill or thyme
  • 1 1/4 lb. salmon fillet (boneless, skinless)
  • Sea salt and GF ground black pepper to taste
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    Instructions

  • PASTRY
  • Using a large bowl, whisk together flour, xanthan gum, baking soda and salt
  • Using a box grater, grate the chilled butter into the flour. Using a fork, mix the butter with the flour, and then using your fingers, work the butter into the flour until crumbly.
  • Add sour cream and mix. The dough will still be a bit dry. Add one tablespoon of ice water at a time, and using your hands, knead the dough until it begins to come together. If the dough is too dry, keep adding 1 tablespoon of ice water at a time while working the dough until it holds together. I used 5 tablespoons.
  • Transfer dough onto a plastic wrap and form a compact disk. Wrap the dough tightly and place it in the refrigerator for 45 minutes
  • FILLING
  • Melt the butter in a pan over medium heat. Add the onions and cook until softened. Add garlic and spinach and cook until the spinach is just wilted
  • Add bread crumbs, cream cheese, and dill/thyme until combined and the cheese has melted. Remove the pan from the heat and stir in mozzarella. Set aside to cool
  • Preheat oven to 425 F
  • Roll out the pastry dough into a rectangle the size of the salmon allowing for 2 extra inches of the dough on the sides and 1 inch on the ends
  • Season salmon with salt and pepper and place in the middle of the pastry. Spread spinach mixture on top of the salmon, smoothing the top so that it does not spill over the sides
  • Fold the edges of the pastry over the salmon and spinach, starting at the longer sides. Then fold the ends on top. Flip the pastry with the salmon over and place on a baking sheet lined with parchment paper
  • Slice the top of the pastry with a sharp knife into a criss-cross pattern and brush the pastry with the beaten egg
  • Bake 25 - 27 minutes until the pastry is golden brown


  • Leave a Comment

    One Response to Gluten-Free Salmon Wellington Recipe

    • Leslie November 21, 2020

      I was pleasantly surprised how delicious this dish turned out, and not that difficult to make. Thank you, great recipe

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