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Salmon Wellington
Salmon Wellington

Salmon Wellington

3 Review(s)
Cook Minutes 1 Hr 10 Min
Prep : 25 Min Cook: 45 Min
A culinary classic, worthy of upscale restaurant status, this dish is guaranteed to impress! Creamy, flaky and delicious!
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. butter
1 leek, white and light green parts thinly sliced
1/4 cup dry white wine
1 cup tightly packed baby spinach leaves
1/2 cup Philadelphia Light Cream Cheese Product, divided
1 Tbsp. milk
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
4 small skinless salmon fillets (1 lb./450 g)
1 frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.), thawed
1 egg, beaten
2 tsp. chopped fresh dill
1/2 tsp. each zest and juice from 1 lemon
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Melt butter in large nonstick skillet on medium heat. Add leeks; cook and stir 3 min. or until slightly softened. Stir in wine; cook 3 min. or until most of the wine is cooked off. Add spinach; cook 1 min. or just until wilted. Add 1/4 cup cream cheese product and milk; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is heated through. Remove from heat; cover to keep warm.
Step 3
Brush dressing onto both sides of fish fillets. Place pastry sheet on lightly floured surface; roll to 12-inch square. Cut into 4 smaller squares. Spoon 1/4 of the spinach mixture onto centre of each pastry square; top with fish. Fold one side of each pastry square over fish; brush edges of pastry lightly with egg. Fold remaining side of pastry over fish to completely enclose fish; gently press edges together to seal.
Step 4
Place, seam sides down, on parchment-covered baking sheet. Brush tops with remaining egg.
Step 5
Bake 40 to 45 min. or until fish flakes easily with fork and crusts are golden brown.
Step 6
Microwave remaining cream cheese in microwaveable bowl on HIGH 10 to 15 sec. Stir in dill, lemon zest and juice; serve with fish.
Kraft Kitchen Tips!
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Special Extra
Garnish with fresh dill sprigs and lemon slices before serving.
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Substitute
Substitute 25%-less-sodium chicken broth for the wine.
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Substitute
Substitute fresh tarragon or parsley for the dill.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
550
Calories From Fat
0
% Daily Value
Total fat 33 g
51 %
Saturated fat 14 g
70 %
Cholesterol 155 mg
Sodium 550 mg
23 %
Total carbohydrate 29 g
10 %
Dietary fibre 2 g
8 %
Sugars 7 g
Protein 31 g
Vitamin A
40 %
Vitamin C
15 %
Calcium
10 %
Iron
25 %
Servings
4 servings, 1/4 recipe (180 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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