Salmon Wellington and Good Morning Arizona Fish Recipes

 Lent is here. We don't eat fish often at my house. Ace just can't stand the smell of fish (or the taste) and I just can't stand the look on his face when the house is stinky. Without fail, whenever we go somewhere with salmon on the menu, I order it. I love it. When I go to Utah, I go fishing.  Ace would rather die than go fishing. How can we be so opposite and be so perfect for each other? I don't know.  The picky eaters in my house are not my kids. Ironic.



When the producer at 3TV asked me to do a fish segment this week to help folks with fish recipes for Lent, I had to bring in some of my best work.  Mind you, we don't eat a lot of fish. These are fish recipes I used as a chef cooking for other people.  Ace came home from work to a kitchen full of fish. He got a plate. He devoured this stuff...and he said, "I ate fish. I'd eat it like that ever single day!" So...we have a winner! This salmon is topped with a savory Dijon dill sauce, feta, and spinach then wrapped in a flaky layer of puff pastry. It looks amazing and it tastes even better! Yes. I'll be making this again. It is perfect for a fancy dinner or a simple night at home when you want  to make something special for your family.

 Tess' Savory Salmon Wellington

Ingredients:

1 tablespoon kosher salt

1 1/2 pounds salmon fillets

2 tsp dried dill seasoning

1/2 cup Dijon mustard

1 1/2 cups mayonnaise

1 cup crumbled feta cheese (or Goat Cheese)

1 cup frozen chopped spinach, thawed

and drained

1 (17.5 ounce) package frozen puff

pastry, thawed

1 egg white, beaten

Directions:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle salt on both sides of the salmon. Mix dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.

• Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.

• Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

There you go! Enjoy!

Always My Very Best,

Your Friend Chef Tess