Salmon Wellington – Fustini's Oils & Vinegars
Enjoy a delicious Salmon Wellington with Fustini's Gremolata olive oil and Parmesan Spice blend. Perfect for seafood lovers!
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Cooking tools:
- Pastry brush
- Oven
- Skillet
- Stove
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Kitchen scale
- Plate
Ingredients
- 1 tablespoon Fustini's Gremolata olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 8 ounces fresh baby spinach
- kosher salt
- pepper
- 2 teaspoons Fustini' Parmesan Spice blend
- 4 ounces cream cheese
- 2 tablespoons parmesan cheese
- 2 teaspoons Fustini's Citrus Oregano balsamic
- 1 (2 pound) salmon filet, about 1 inch in thickness
- 1 sheet of puff pastry, thawed if frozen
- 1 large egg + 1 teaspoon water, beaten together for egg wash
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