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Salmon Wellington


Salmon Wellington


  • 3 portions Salmon
  • 2 tbsp Hill's Jamaican Jerk Sauce
  • 1 med Onion finely chopped
  • 12 Mini Bella Mushrooms
  • 6 cloves Garlic minced
  • 4 spring Thyme finely chopped
  • 2 cups Spinach chopped
  • 1 Egg whipped
  • salt & pepper to taste
  • 1 sheet Puff Pastry cut in 1/3
  • 1 tbsp Butter


  1. On med-high heat sautee mushrooms, onion, garlic and thyme in a frying pan with butter until liquid evaporated and mushrooms starting to brown. Add spinach, cream cheese and cook for 2 minutes mixing all ingredients. Allow to cool in the fridge on a small plate uncovered for 5 minutes.

  2. Preheat oven to 425°. On your counter surface sprinkle a small amount of flour, place puff pastry pieces in the flour and coat both sides. Place salmon on your divided puff pastry, divide the mixture on  each salmon evenly and fold into place.

  3. Brush pastry with egg wash, place salmon on a baking tray and bake for 25 minutes until golden brown. Allow to cool for 5 minutes and enjoy with your favorite vegetables.


Yields1 Serving



Salmon Wellington
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