Salmon Wellington – Cuso Cuts

Ingredients

• Puff pastry (2 sheets)
• 1 lb 1-inch thick salmon filet
• Cuso’s Lemon Peper Seasoning
• 8 oz cream cheese
• ½ cup cooked, dry spinach
• 1 red onion chopped fine
• 2 tbsp fresh dill
• 1 tbsp capers
• Egg wash
• Lay out one of the pastry sheets on a cutting board
• Season the salmon on both sides
• Place the fish in the middle of the pastry sheet
• Mix the cream cheese, spinach, onion, dill, and capers together
• Smooth it evenly over the top of the salmon
• Use a pastry brush to apply egg wash all around the edge of the bottom pastry
• Cover it entirely with the second pastry sheet
• Leave about 1 inch of pastry around the edge; trim as necessary
• Use a fork to crimp the edges to avoid leaking
• Score the top sheet of puff pastry
• Sprinkle with a little salt
• Bake at 400F, 20-25 minutes
• Make sure the salmon is 125F
• Remove from the oven and let it rest (the salmon continues to cook a bit)
• Slice and serve with a creamy lemon-garlic butter sauce (optional)