Salmon Wellington with Lemon Artichoke Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Lemon Artichoke Pesto:4 large fresh artichokes1 TBL. sea salt6 cloves garlic½ cup fresh lemon juice¾ cup olive oil½ cup flat leaf parsley-washed with ends trimmed½ cup pine nuts-roasted until brown½ cup Asiago cheese-shreddedsalt and pepper to tasteSalmon Wellingtons:1 lb-Salmon filets-skin removed-cut into 4 oz portions1 sheet-puff pastry1 egg-mixed with 1-tablespoon cold water (Egg wash)lemon slices for garnish
Lemon Pesto:
Cover artichokes with water in large pot and add salt. Bring to boil then simmer until done, approximately 45 minutes. Remove from water and place upside down in order to drain. Let cool. Cut in half, remove hair and leaves to obtain artichoke hearts. Rough chop hearts and set aside. Cut size should be about ¼ inch.
In a food processor or blender, while blade is running add garlic cloves, lemon juice, olive oil and flat leaf parley. Blend until mixture is emulsified well. Add roasted pine nuts and blend until still kind of chunky. Add shredded Asiago cheese and chopped artichoke hearts to mixture. Season with salt and pepper and mix altogether. Pesto should have allot of texture. Let marinate for at least 2 hours.
Preheat oven to 400º. Prepare puff pastry to package directions. Let pastry un-thaw for 40 minutes. Puff needs to stay cold but needs to be thawed slightly so pastry becomes pliable. Cut sheet into four strips.
Salmon Wellingtons:
Spoon pesto onto salmon portions, place salmon onto puff pastry strips, pesto side down, then wrap pastry around salmon and pesto. Pinch seam of pastry together and “glue” seams together with the egg wash mixture. Place seam side down on sheet pan, place and press lemon slice on top of Wellington, then brush pastry with remaining egg wash. Place salmon Wellingtons in pre-heated oven and bake for 20-30 minutes, until fish is cooked and pastry is browned. Place an additional dollop of pesto on top of lemon slice to serve.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Cover artichokes with water in large pot and add salt. Bring to boil then simmer until done, approximately 45 minutes. Remove from water and place upside down in order to drain. Let cool. Cut in half, remove hair and leaves to obtain artichoke hearts. Rough chop hearts and set aside. Cut size should be about ¼ inch.
In a food processor or blender, while blade is running add garlic cloves, lemon juice, olive oil and flat leaf parley. Blend until mixture is emulsified well. Add roasted pine nuts and blend until still kind of chunky. Add shredded Asiago cheese and chopped artichoke hearts to mixture. Season with salt and pepper and mix altogether. Pesto should have allot of texture. Let marinate for at least 2 hours.
Preheat oven to 400º. Prepare puff pastry to package directions. Let pastry un-thaw for 40 minutes. Puff needs to stay cold but needs to be thawed slightly so pastry becomes pliable. Cut sheet into four strips.
Salmon Wellingtons:
Spoon pesto onto salmon portions, place salmon onto puff pastry strips, pesto side down, then wrap pastry around salmon and pesto. Pinch seam of pastry together and “glue” seams together with the egg wash mixture. Place seam side down on sheet pan, place and press lemon slice on top of Wellington, then brush pastry with remaining egg wash. Place salmon Wellingtons in pre-heated oven and bake for 20-30 minutes, until fish is cooked and pastry is browned. Place an additional dollop of pesto on top of lemon slice to serve.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Nutritional Info Amount Per Serving
- Calories: 60.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 120.3 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 6.9 g
- Protein: 4.2 g