Salmon Wellington

Ingredients:

• 1 Puff Pastry sheet

• 1 piece of sliced salmon, 3-4 inches in width

• 1/4 C finely diced mushrooms

• 2 oz cream cheese

• Freshly grated parmesan cheese (as much or as little as you'd like. I used 1/4 C)

• 1/4 C white wine, water, or vegetable broth

• 1 C spinach

• 1 small shallot, finely diced

• 2 TBS butter

• 1 TBS olive oil

• 1 egg

• Garlic

• Salt

• Pepper

• Seasonings of choice (mine were basil, parsley, thyme, garlic, s&p)

Process:

• Preheat oven to 400 F

• Thaw puff pastry

• In a large fry pan, melt butter and oil until hot. Throw shallot and garlic into pan until fragrant. About 2 minutes. Add in mushrooms and spinach and cook down until welted. Add in cream cheese, liquid of choice (broth, wine, or water), and season. Stir until melted down and add cheese while continually stirring. Take off heat.

• Roll out puff pastry on a lightly floured surface until your slice of salmon can be placed on with at least 2 inches on the top and bottom and enough on the sides to fold over. Season salmon with salt, pepper and seasonings of choice.

• Lay salmon skin side down on the puff pastry and top with mushroom and spinach filling. It will cover just the top of the salmon, but should not flow over.

• Carefully fold the top and bottom over the salmon, followed by the sides. The puff pastry should completely cover the salmon. Place it on a lined baking sheet, flap side down and brush it with egg wash (1 beaten egg with 1 TBS water). Cut light horizontal lines on the top to let air in. Sprinkle with flakey salt and bake for 20-25 minutes, or until the puff pastry is golden brown and the salmon is cooked through.

• Let sit for 5 minutes before digging in!!