Salmon Wellington - Tony Chachere's

Ingredients

• For The Salmon:
• 2, 11-ounce salmon filets, skin removed
• 2 puff pastry sheets (1.1lbs)
• 2 tablespoons Tony’s Seafood Marinade
• Tony’s Original Seasoning, to taste (I use about 1/4 teaspoon on each side of salmon)
• 2 teaspoons garlic powder
• 1/2 teaspoon smoked paprika
• For The Spinach Cheese Mixture:
• 2 teaspoons butter
• 4 garlic cloves, minced
• 1/4 small red onion, minced
• 5-ounces fresh spinach
• 5-ounces cream cheese
• 1/4 cup Parmesan cheese
• 1/4 cup mozzarella cheese
• 1 teaspoon Tony’s Original Creole Seasoning
• Egg Wash:
• 1 egg
• 1 teaspoon water
• Clear