Salmon Wellington with Carrot Salad

Salmon Wellington with Carrot Salad

(Yields 1 serving)

My grandfather absolutely loved English dishes and beef wellington was one of his favourites. I used salmon instead of beef in this wellington and coated the fish with a jelly-dijon, mustard topping. The salmon is then enveloped in a buttery, flaky pastry. The jelly-dijon topping flavours the fish and keeps it  moist as its bakes inside the pastry. In true appreciation of my grandfather, Charlie would be taking, ' Many turns' around this dish.  

Alcohol Pairings

Wine: Ontario Chardonnay

Beer: Beau's Lug Tread

What you need:

3 phyllo pastry  sheets

1 fillet of Salmon

1/2 tbsp. Dijon mustard

1 tbsp. mayonnaise

1/2 tbsp. cider or hot pepper jelly

3 tbsp. melted butter

1 cup mixed greens

1 tsp. coarse sea salt

1 tsp. black ground pepper

1 tbsp. extra virgin olive oil

1/2 tbsp. balsamic vinegar or fresh lemon juice

4 peeled carrots (assorted colours)

How to make it happen:

1. Wash, peel and cut carrots into vertical slivers and place on a baking sheet. Combine salt, pepper and olive oil together to season the carrots. (Note: Measure out half of the ingredients for the salt, pepper and olive oil and reserve the remaining amount for the green salad). Bake the carrots at 350 degrees F for 30 minutes.

2. Line your work space with parchment paper or aluminum foil. Take a single phyllo pastry sheet and lay it flat onto your work surface (horizontally). Using a baking brush, spread a thin layer of melted butter on top of the pastry sheet. Repeat this step with the second and third pastry sheets, placing each sheet on top of the previous one.  (Note: Ensure to cover the remaining phyllo pastry sheets with a cloth to keep them from drying out).

3. In a separate bowl mix the dijon mustard, mayonnaise and cider jelly. Wisk the ingredients together until they are combined. Set aside. 

4. Carefully remove the skin from the salmon and place the fish along the short side of the prepared phyllo pastry sheets. Ensure to leave two inches of pastry around all three sides of the fish. Next, take the dijon-jelly mixture and brush it on top of the salmon. 

5. Fold the short side of the phyllo pastry sheet over the salmon and lightly brush the pastry with melted butter. Now fold the long sides over the salmon, and again, brush the pastry with butter. Continue to fold the pastry, alternating the short and long sides until the pastry completely covers the fish. With each fold, brush the pastry with butter, ensuring the edges are sealed. Place the fish on a baking sheet and bake at 350 degree F for 22-25 minutes or until golden brown.

6. Once the salmon has cooled, cut the pastry in half to display the pink flesh of the fish. Place the baked carrots on top of the mixed greens and combine the remaining salt, pepper and olive oil to the salad. Add balsamic vinegar or fresh lemon juice to the mixed greens.