I have the great pleasure of introducing another guest post by my beloved husband!
Although I’d like to say that Beef Wellington is everyone’s festive delicacy, that’s surely a falsehood, because for many, many people filet of beef is a profanity, and its accoutrement, foie gras, is an atrocity. Not that there’s anything wrong with that, but Sally and I don’t share those sentiments. We love the Wellingon! We love it so much that we sought other variants. The one that we found, or in this case it’s even fair to say “invented,” is Salmon Wellington. Concocting a salmon Wellington is a bit like making an exquisite ham sandwich: you can garnish it with cheese or mustard or lettuce, or all three and more. So, we created our own variation of the dish, that includes Alaskan snow crab and a phyllo dough shell. It’s a light, …(OK, lighter) and a fresh experience that’s still rich with flavor.
(from the Bewitching Kitchen)
2 pieces of center-cut filet of salmon, skin removed
1/2 cup of Alaskan crab meat, cooked and shredded
1 Tbsp grape seed oil
1 celery stalk, finely minced
1 shallot, finely minced
1 lemon, zest and juice
1/2 tsp grated ginger
1/2 tsp fresh dill, minced
salt and pepper to taste
6 sheets of phyllo dough, thawed
Heat the oil in a small skillet and saute the shallots and celery in medium-low heat until translucent and fragrant, about 4 minutes. Add the lemon zest and turn the heat off. Transfer to a small bowl and allow it to cool to lukewarm or room temperature. Mix the veggies with cooked crab meat, add the ginger and dill, mix well and season with salt and pepper.
To prepare the fish, buy a thick piece of fresh atlantic or wild salmon and cut it into 3″ by 4″ pieces, or a bit larger if you desire. Remove the skin with a sharp knife (I prefer a ceramic knife for this) and carefully scrape away the central vein of dark, oily meat. Rinse the filet under running water and dry it on paper towels.
Open the sheets of phyllo dough, 2 at a time, and brush them lightly with melted butter (you can also use olive oil if you prefer). Lay 6 sheets on top of each other and place half of the crab mixture over the center, leaving a large border all around. Try to spread the crab mixture to cover more or less the same area that the salmon will occupy. Lay the salmon filet on top, season with salt and pepper, and squeeze a small amount of lemon juice over it. Wrap the phyllo dough around the filet. Invert the package, so that the crab is on top, and place it on a baking sheet lined with parchment paper. Cut away any excess dough. Brush a little melted butter on top of the phyllo, and bake at 375 F for 25 minutes, until golden brown.
to print the recipe, click here
Comments: As Phil said, we LOVE the Wellington, it is probably our “signature dish”, the one we turn to when we want to make a special meal. In fact, it was the first recipe we cooked together when we started dating, we even made the puff pastry from scratch. Fun times… This variation is quickly becoming my favorite, though. Salmon and phyllo dough make a winning combination, and the crab meat doesn’t hurt either. Over the years, we’ve made Salmon Wellington with many different toppings. Once, while living in Paris we made it for our Valentine’s dinner. Phil came up with a topping using a citric fruit similar to clementines, that was in season at the time. It was outstanding! Come to think of it, Valentine’s Day is not far away, and this would be a great meal for the occasion!
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THREE YEARS AGO: Let it snow, let it snow, eggs in snow