Name: Side of Salmon Broccoli Wellington
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 side of salmon skin removed; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1 tablespoon Gefen Duck Sauce; 1 pound Beleaves Broccoli, fully thawed and chopped; 3 tablespoons Gefen Olive Oil; 3 scallions, finely chopped; 2 cloves garlic, tiny chopped or 2 cubes Gefen Frozen Garlic; 1/4 teaspoon black pepper; 1 and 1/2 teaspoons salt; 1/2 teaspoon onion soup mix; 1 package Gefen Puff Pastry Dough

Side of Salmon Broccoli Wellington

A beautifully presented side of salmon with amazing taste; the flaky layer of puff pastry pairs wonderfully with the broccoli and perfectly moist baked salmon.

Ingredients

Salmon

1 side of salmon skin removed
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon Gefen Duck Sauce

Broccoli Mixture

1 pound Beleaves Broccoli, fully thawed and chopped
3 tablespoons Gefen Olive Oil
3 scallions, finely chopped
2 cloves garlic, tiny chopped or 2 cubes Gefen Frozen Garlic
1/4 teaspoon black pepper
1 and 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion soup mix

Puff Pastry

1 package Gefen Puff Pastry Dough

Directions

Preheat the oven to 400 degrees Fahrenheit.
Divide the puff pastry into two sheets and roll each sheet out to fit a cookie sheet.
For the broccoli mixture, heat olive oil in a pan over medium heat.
Sauté the scallions and garlic for about five to eight minutes.
Add the spices along with the chopped broccoli, and mix everything well.

Place the salmon in the center of one rolled-out puff pastry sheet.
Season the salmon with the spices and duck sauce.
Top the salmon with the broccoli mixture, spreading it evenly over the fish.

Place the second rolled-out puff pastry sheet over the broccoli mixture.
Use a fork to press down around the edges to seal the two pastry sheets together.
Cut a grid pattern into the top pastry layer and brush it with an egg wash.
Bake for 45 minutes, or until the pastry is golden brown.

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Ingredients

Salmon

1 side of salmon skin removed
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon Gefen Duck Sauce

Broccoli Mixture

1 pound Beleaves Broccoli, fully thawed and chopped
3 tablespoons Gefen Olive Oil
3 scallions, finely chopped
2 cloves garlic, tiny chopped or 2 cubes Gefen Frozen Garlic
1/4 teaspoon black pepper
1 and 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion soup mix

Puff Pastry

1 package Gefen Puff Pastry Dough

Directions

Step 1 - Prepare the Broccoli Mixture

Preheat the oven to 400 degrees Fahrenheit.
Divide the puff pastry into two sheets and roll each sheet out to fit a cookie sheet.
For the broccoli mixture, heat olive oil in a pan over medium heat.
Sauté the scallions and garlic for about five to eight minutes.
Add the spices along with the chopped broccoli, and mix everything well.

Step 2 - Prepare the Salmon

Place the salmon in the center of one rolled-out puff pastry sheet.
Season the salmon with the spices and duck sauce.
Top the salmon with the broccoli mixture, spreading it evenly over the fish.

Step 3 - Assemble

Place the second rolled-out puff pastry sheet over the broccoli mixture.
Use a fork to press down around the edges to seal the two pastry sheets together.
Cut a grid pattern into the top pastry layer and brush it with an egg wash.
Bake for 45 minutes, or until the pastry is golden brown.

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Side of Salmon Broccoli Wellington

Directions

Prepare the Broccoli Mixture

Prepare the Salmon

Assemble

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