black garlic brushed salmon wellington

by Phil Buckley

How about Black Garlic Brushed Salmon Wellington on a bed of warm, zingy lemon leek and pea salad? I mean, to add to your Christmas menu this year? I think this is such a brilliant idea for a quick, easy and mega flavourful dish – give it a go and see for yourself!

Have you also been pondering over making something:

  • new and special
  • but not too difficult 
  • or not too time consuming to make
  • yet with a real wow factor 
  • and a potential as neutral conversation starter? 

This seems like a lot to ask from the Christmas Day main course! 

Well, if that’s the case, you’ll be pleased to know that Black Garlic Brushed Salmon Wellington ticks all of these boxes. 

All you need to do is:

  1. Brush your salmon fillet with black garlic paste and season it with salt and pepper
  2. Wrap the puff pastry around the fish and put it in the oven 

Sauté a chopped leek and throw in some peas and a few fresh salad leaves at the end if you fancy a quick and punchy salad to go with it!

It might sound too good to be true, but trust me… simplicity can produce amazing results if you know how! That’s why I’m here for you with my yummy salmon proposal today.

I know, turkey is great and traditional, and all the rest…but if you’re a bit like me, you too get a bit bored with the same thing every year… Or is it just me? 

Last year we had an oven baked goose as a main course and it was absolutely spectacular, but this year I’m definitely opting in for some salmon! 

what to serve with black garlic brushed salmon wellington

The awesome news is that you can serve any and every traditional side dish you would do with the turkey, in case you’re planning on serving the turkey as well anyway for all the old tradition loving diners:

  • Crispy roasted potatoes
  • Mashed Sweet Potatoes
  • This Christmas Gravy
  • Or maybe Caramelized Onion Gravy instead
  • Brussels Sprout
  • Cauliflower Cheese
  • Awesome, sourdough stuffing

… or whatever else you fancy.

how to reheat black garlic brushed salmon wellington?

The best way to reheat any salmon Wellington leftovers is in an oven. Place any leftovers on a lined baking tray and reheat uncovered for 8 minutes. Make sure to preheat your oven first to 180C (356F).

black garlic brushed salmon wellington

Mega flavourful and so, so easy to make! What a perfect main for a festive celebrations! Never disappoints.

  • Author: Justyna Serwach
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50min
  • Yield: 4 1x
  • Category: dinner
  • Method: baking
  • Cuisine: Bristish

SCALE 1X2X3X

ingredients

  • 600g salmon fillet
  • 2 ready to bake puff pastry sheets, about 500g 
  • 1 heaping tablespoon The Original Black Garlic UK
  • Salt & pepper
  • all purpose flour for rolling out the pastry
  • salt & pepper
  • 1egg, whisked with a fork
  • lemon wedges to serve

For a simple leek, pea and lemon salad to serve

  • 1 leek (about 250g), chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup (250g) frozen peas 
  • 2 tbsp fresh parsley leaves, chopped
  • zest of 1 lemon 
  • 1 tablespoon lemon juice
  • A handful of fresh salad leaves

instructions

  1. First remove skin from salmon fillet.
  2. Brush 1 tablespoon of the garlic paste on the top side of your salmon fillet and season with salt and pepper.
  3. Remove the puff pastry sheets from the refrigerator and, working quickly, roll them out on a dry and lightly floured surface into a flat shape about 1.5 inches wider than the surface of your salmon.
  4. Place the first, rolled out puff pastry sheet on a large piece of parchment paper and then salmon on top. Brush a little whisked egg on top of the edges of the puff pastry around the salmon. Place the second sheet of puff pastry on top of the salmon covering it completely. 
  5. Using a fork, press on the edges of the second puff pastry sheet to create a seal all around the salmon, enclosing your fish completely inside. When done, leave about 1 inch of the sealed pastry edge and using a sharp knife, remove any excess puff pastry. Refer to the image in the blog post above.
  6. Place the salmon parcel in the fridge for a minimum of 15 min to rest the pastry – this will help to cool the pastry, which is important to guarantee a proper rise and creating a lovely, flaky texture of the pastry when baked.
  7. Preheat oven to 200C (400F).
  8. Remove the salmon parcel from the fridge and brush any remaining egg wash on the exposed puff pastry all around.
  9. Place the salmon parcel with the parchment paper onto a baking tray and bake for 30 -35 min, until golden brown and risen.
  10. While the salmon is baking, in a frying pan set over medium heat, soften chopped leek in the mixture of butter and olive oil, about 10 min. Add lemon juice and zest, frozen peas and cook covered, stirring often for about 7 minutes. Season to taste with salt and pepper and keep warm until you’re ready to serve it alongside the Salmon Wellington and some fresh salad leaves.

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