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Salmon: Salmon and Mushroom Wellington

Source of Recipe


Coastal Living






List of Ingredients



• 1/4 cup chopped shallots
  
• 3 Tbsp butter, melted
  
• 3/4 lb. fresh mushrooms, coarsely chopped
  
• 2 cloves garlic, minced
  
• 3 Tbsp dry vermouth
  
• 2 tsp fresh thyme leaves
  
• 3/4 tsp salt, divided
  
• 1/2 tsp freshly ground pepper, divided
  
• 6 (4- to 5-oz.) salmon fillets
  
• 1 (10-oz.) pkg. frozen puff pastry shells, thawed
  
• *
  
• -- Cucumber Sauce --
  
• 1 (8 oz.) container sour cream
  
• 1/2 cup peeled, seeded and chopped cucumber
  
• 1 tsp dried dill
  
• Salt to taste
  
• Freshly ground pepper to taste
  
• *
  
• Garnish: fresh chives (optional)
  






Instructions



1. For the Cucumber Sauce, stir together all ingredients; cover and chill.
   
   
2. Saute shallots in butter in a large skillet over medium-high heat 2 minutes; add mushrooms and garlic. Cook 5 minutes or until liquid evaporates. Add vermouth; cook until liquid evaporates. Remove from heat; stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
   
   
3. Sprinkle fillets with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook fillets in a nonstick skillet over high heat 2 minutes on each side.
   
   
4. Roll each pastry shell into a 7-inch circle. Spread about 1/4 cup mushroom mixture in center of each circle. Top with fillets. Wrap pastry over each fillet, tucking edges under fillet and pinching to seal. Place, seam side down, on a rack in a broiler pan.
   
   
5. Bake at 450 degrees for 15 minutes or until golden.
   
   Serve with Cucumber Sauce. Garnish, if desired.
   
   Makes 6 servings