Jan's Salmon Welles

Salmon Wellies



-          4 (oz) pieces fresh salmon (about 4-5 oz each)

-          4 tablespoons olive oli

-          1 package Puff Pastry sheets (thawed in frig overnight)

-          2 cups fresh baby spinach

-          1 recipe for Duxelles

-          Salt and pepper to taste

-          Eggwash ( 2 egg yolks plus 2 tablespoons milk)

-          Dill Sauce



Drizzle each piece of salmon with 1 tablespoon olive oil and season with salt and pepper to taste.

Heat grill and grill salmon on both sides for about 2 minutes. Remove skin and set aside.

Make Duxelles. Set aside to cool.

Cut puff pastry into about 5" inch squares, or large enough to cover piece of salmon.  Roll out a bit to thin out dough.

Lay a piece of salmon on dough. Spoon about 1 heaping tablespoon of Duxelle over top of salmon. (Duxelle recipe should be divided

between 4 pieces of salmon.) Top with several layers of fresh baby spinach. Cover the salmon with puff pastry. Tuck in the sides and turn seam side

down on a parchment lined baking sheet. Brush eggwash over the dough. Bake at 400 degrees for about 15 minutes or until dough is golden brown.

Serve with Dill Sauce. Serves 4.




-          2 tablespoons unsalted butter

-          ¼ cup of finely chopped shallot

-          1 garlic clove, minced

-          1 pound assorted mushrooms (such as shiitake, white button, and cremini, stem ends trimmed, finely chopped.

-          Coarse salt

-          1 tablespoon finely chopped flat-leaf parsley

-          1/8 teaspoon freshly ground pepper


Melt butter in large skillet over medium heat.

Add shallot and garlic, cook, stir until softened and released their liquid, about 7 minutes.

Raise heat to medium/high. Cook until liquid has evaporated, about three minutes more.

Stir in parsley ½ teaspoon salt and pepper. Let cook completely


Dilled Cream Sauce


-          ¾ cup sour cream

-          1 tablespoon Dijon-style mustard

-          1-2 tablespoons of fresh lemon juice

-          1 tablespoon of chopped fresh dill weed OR

-          1 teaspoon of dried dill weed crushed in a small bowl


When serving, cut the salmon roll at an angle and place on plate mushroom side up.

Put the sauce on top and serve with a lemon wedge and parsley for looks.

© 2017 KPNX-TV


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