Kosher Recipe Alert: Salmon Wellington

Kosher+Recipe+Alert%3A+Salmon+Wellington

HOWARD WASSERMAN, ADVENTURES IN KOSHER COOKING

The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.


Salmon Wellington

1 TB olive oil

4 shiitake mushrooms (or baby portobello), sliced

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1 oz fresh spinach, kale, or arugula (~one large handful)

2 salmon fillets (~4oz each), skin removed

1 lemon, zested and juiced (divided)

1 tsp salt

½ sheet puff pastry (use more or less depending on the size of the salmon) Wewalka puff pastry recommended

1 oz goat cheese, crumbled

1 egg, beaten

½ cup plain yogurt

1 TB dijon mustard

Optional: fresh herbs to garnish, such as diced green onion or freshly torn basil

Preheat the oven to 425°F.

Heat olive oil in a sauté pan over medium-high heat.

When the oil begins to ripple, add the sliced mushrooms. Sauté 2-3 minutes, until the mushrooms brown. Add the spinach, and toss for about 30 seconds while the spinach wilts. Remove from heat.

Season the salmon with the lemon zest and salt, and set aside.

Lay the puff pastry out on parchment paper it was packaged in, and cut off about half of the pastry and paper.

Cut the pastry into two pieces, each piece should be approximately 1″ longer than each salmon fillet, and two and a half times as wide.

Set a salmon fillet on the side of one of the cut puff pastry pieces, leaving about ½” border. Repeat with the other salmon fillet and pastry.

Top each salmon fillet with half of the mushroom and spinach mixture, and then top each stack with half of the goat cheese.

Fold the ½” border of pastry up around the salmon, and brush with the beaten egg. Fold the rest of the puff pastry over, and seal the packet shut by gently pushing down on pastry where the two pieces meet.

Optional: Use a butter knife to make shallow cross hatching marks across the top of the Wellington. Take care not to cut all the way through the puff pastry.

Brush both Wellington packets with beaten egg.

Line a baking dish (or baking sheet) with the parchment paper used previously (or brush dish with olive oil). Set the salmon packets onto the paper.

Bake about 25 minutes, or until the puff pastry is golden and crisp.

While the Salmon Wellingtons bake, mix together the lemon juice, yogurt, and mustard. Taste, and add salt if desired. Refrigerate the sauce until you’re ready to serve.

Remove Wellingtons from the oven, and allow to cool for at least 5 minutes before serving.

Serve whole, or slice into thick slices with a very sharp knife. Serve with the yogurt sauce on the side or drizzled over the top.