Copper River King Wellington
This recipe was created as a fresh take on the Wellington, with bright lemon flavors. It is both a showstopper, and a fail-proof way to cook Copper River king. Excellent for company and holiday celebrations.
- 2 Copper River salmon portions (8oz), skinless
- 1/2 medium onion, chopped
- 1/2 lb mushrooms, chopped
- 1/s lemon, juice and zest
- 1 tsp thyme
- 1 Tbs olive oil
- 2 oz parmesan cheese, grated
- 1 Tbs butter
- 1/2 Tbs dijon
- 1 Tbs salt, divided
- 1/2 cup red onion, half-moon slivered
- 1 sheet frozen puff pastry
- 1 egg
- 1 pomegranate for decoration
- 1 fresh rosemary sprig for decoration
Defrost salmon by placing entire package in cold water for 30-45 minutes.
- Place rack in the center of the oven and preheat to 400F. Line a rimmed baking sheet with parchment paper.
- Heat olive oil in a medium pan and sauté onions and mushrooms. Add salt, juice from half a lemon and thyme. Turn heat down to low and continue cooking for at least 20 minutes to drive all the moisture out (moisture can make the wellington soggy).
- Cut the defrosted salmon from the packaging and pat dry with a paper towel. Remove the skin from each portion with a sharp knife. Salt liberally and set aside.
- Melt the butter in a small bowl or saucepan. Stir in the dijon, lemon zest, 1/4 teaspoon salt and set aside.
- In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.
- Remove from heat and add parmesan cheese to the mushroom mixture. Mix well and set aside.
- Place the puff pastry on a lightly floured work surface and roll it into a larger rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles.
- Place the salmon in the middle of the puff pastry. Brush the top with butter mixture. Coat the entire piece of salmon with a thick layer of the mushroom mixture.
- Slice remaining puff pastry into medium wide strips. Fold the strips over the salmon, alternating one side than the other into a v formation. Leaving some cracks for steam to escape.
- Brush the top with the egg wash and decorate with rosemary and pomegranate if desired.
- Bake for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.
To make ahead: You can prepare the components earlier in the day, and even wrap the salmon in the puff pastry (no egg wash yet) and store in the refrigerator all day prior to baking. When you're ready to bake the salmon, remove from the refrigerator, add the egg wash and bake as directed.