Salmon Wellington

Salmon Wellington
Total Time: 1 hour 30 minutes
serves: 4
Ingredients
•	1 large yellow onion, halved and thinly sliced
•	1 tablespoon salted or unsalted butter
•	2 tablespoons extra virgin olive oil 
•	5 ounces baby spinach
•	2 tablespoons cream cheese, at room temperature
•	1 salmon fillet (1½ pounds), skin and pin bones removed 
•	1 teaspoon garlic powder
•	Salt
•	Pepper
•	13-14 ounces store-bought puff pastry (thawed if frozen, according
to package directions)
•	1 large egg

Directions
1. Caramelize the onions: Heat butter and 1 tablespoon olive oil in a
medium skillet over medium heat. Once butter melts and is sizzling
hot, add onions and season with salt. Sauté, stirring every few
minutes so that onions cook evenly. Once onions are translucent, after
about 5 minutes, reduce heat to low. Continue cooking, stirring every
few minutes, until onions are caramelized and golden all over, 12-15
minutes more. Transfer the caramelized onions to a dish and let cool
completely.

2. Wipe out skillet. Add 1 tablespoon olive oil to skillet and set
over medium heat. Once oil is hot, add spinach, season with salt and
cook until wilted, about 3 minutes. Set skillet aside to cool, then
drain spinach and transfer to a small bowl. Use a fork to combine
spinach with cream cheese. Season with a dash of salt and ¼ teaspoon
pepper. Set aside.

3. Sprinkle salmon with garlic powder and generous amounts of salt and
pepper on both sides. Set aside. 

4. Transfer puff pastry rectangle to a lightly-floured surface. If
your dough is not large enough to completely envelope the entire
salmon fillet, you will need to roll it with a rolling pin until it
is. Place salmon, top-side down, in center of pastry and spoon creamy
spinach on top. Arrange caramelized onions in an even layer on top of
spinach. Fold tops and sides of dough over fillet and pinch dough
together at seam. Flip dough parcel over onto a parchment-lined baking
sheet, seam-side down, and refrigerate for 20 minutes. Preheat oven to
425 degrees and place a rack in center position.

5.  Prepare the egg wash: In a small bowl, beat egg with 1 tablespoon
water. Remove chilled salmon from refrigerator. Brush egg wash all
over the top. Use a sharp knife to cut shallow crisscross slants all
over.

6. Transfer pan to oven and bake until pastry puffs up and is golden
brown, 25-30 minutes. Remove from oven and transfer salmon Wellington
to a cooling rack. Let cool at least 15 minutes. Serve salmon
Wellington warm or at room temperature.