Salmon Wellington

• 4 (7 oz) salmon fillets
• salt and pepper to taste
• 2 tbsp butter
• 2 garlic cloves minced
• 1 shallot chopped
• 1/4 cup white wine
• 3 oz cream cheese
  
• 5 oz fresh baby spinach
• 2 tbsp plain bread crumbs
  
• 1/4 cup shredded Parmesan cheese
• 1 1 lb. package puff pastry
• 1 egg for egg wash
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• Season the salmon with salt and pepper to taste.
• In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
• Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
• Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
• Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10 X 14 inches.
• Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
• Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
• Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
• Line a baking sheet with parchment paper and place the salmon wellington seam side down.
• Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
• Bake at 400 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
   
  Serves 8
   
  Recipe:  simply home cooked