The perfect summer meal, a go-to dish to impress your guests and save time in the kitchen. Salmon parcels are also known as ‘salmon wellington’ or ‘salmon en croute’. Wellingtons, including the famous Beef Wellington are specifically baked in puff pastry which is a multi-layered pastry as opposed to something flatter like a pie dough. Puff pastry goes through a process called lamination, which involves rolling, folding and chilling the pastry multiple times to achieve that flaky consistency. Of course, you can defer not to make your own pastry and use store bought puff pastry with an amazing results!
The origin of salmon Wellington dates back to Tudor England (mid 1400s to early 1600s). Beef Wellington was an incredibly popular dish among the higher classes. Less wealthy groups began to experiment with other types of protein that were more plentiful and cheaper, like salmon or chicken.
My variation of ‘Salmon Parcels’ includes zucchini as well as parmesan and Boursin cheese. The recipe makes four so for Brion & I, we enjoy two for dinner and I freeze two for another time.
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- 454 gm salmon fillet, divided into 4 pieces (113.5 gm EACH)
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced finely
- 140 gm (small) zucchini, julienned small
- 150 gm Boursin cheese, fine herbs & garlic
- 35 gm Parmesan cheese, grated
- 1 tsp dried dill
- 1/2 cup panko breadcrumbs
- 1 tsp Old Bay seasoning
- salt & pepper to taste
- 1-225 gm sheet (10" x 10") frozen puff pastry
- 1 egg, beaten for egg wash
Ingredients
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- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- In a large skillet over medium heat, heat oil until shimmering. Add onion, garlic, & a generous pinch of salt & cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini & sauté for another 5 minutes. Stir in Boursin cheese, parmesan & dill. Cook, stirring frequently, until cheeses are melted & combined, about 2 minutes. Stir in panko breadcrumbs & Old Bay seasoning. Cook, stirring, until mixture is thickened, about 2 minutes more; season with salt & pepper to taste.
- Rinse salmon under cold water, then pat dry with paper towels. Place sheet of puff pastry on a cutting board & roll out slightly. Lay on a piece of parchment paper & cut into 4 equal pieces. Arrange a piece of salmon in the center of each. (There should be about 1/2" dough on 2 sides of the salmon.) Season salmon with salt. Spoon filling mixture over salmon, making sure it stays in the center of fish; smooth in an even layer.
- Using parchment paper, roll each piece into a log shape. Remove paper, flip seam side down & transfer to a parchment-lined baking sheet. Fold in pastry on ends to enclose filling. Brush all over with egg wash.
- Bake salmon until pastry is golden brown & an instant-read thermometer inserted into thickest part of salmon registers 140°, 25 to 35 minutes. Transfer salmon parcels to a platter & serve with a dill sauce if you prefer..
