Salmon Wellington with Chef Greg | recteq скачать в хорошем качестве

Salmon Wellington with Chef Greg | recteq

Layers of salmon, spinach, and flakey puff pastry make Chef Greg's Salmon Wellington an impressive dish you have to taste to believe. It's easier than it seems. Just follow these steps and see the full recipe below! 👇 Ingredients: 4 (6 oz.) salmon filets 1 tbsp. Ben’s Heffer Dust 2 oz. butter ½ cup onion, julienne 1 tsp. garlic, chopped 10 oz. spinach, fresh 1 jar artichoke hearts, well drained 1 tbsp. Colden’s Freakin’ Greek Rub ½ cup Italian bread crumbs 2 packages Boursin cheese ½ cup parmesan cheese, shaved 2 sheets puff pastry 2 eggs Method: 1. Preheat recteq to 400ºF with a cast iron skillet or suitable sauté pan. 2. Add the butter, onions, and garlic. Cook until the onions are soft. 3. Add the spinach and cook 3-4 minutes, until the spinach is just wilted. Remove from the grill and add to a medium mixing bowl. 4. Add the Boursin, parmesan, artichoke hearts, breadcrumbs, and Freakin’ Greek Rub and mix well. Let chill for 1 hour. 5. Season salmon filets with the Ben’s Heffer Dust. Trim puff pastry about 2x as large as salmon filets. 6. Place each salmon filet on puff pastry and top with the spinach mixture. Seal edges of puff pastry with beaten egg and seal edges tightly. 7. Place on recteq. Cook until puff pastry is golden brown and the salmon reaches an internal temperature of 135ºF (about 20-24 minutes).