Salmon Wellington
Salmon Wellington
1 tablespoon unsalted butter 1 leek , white and light green parts, thinly sliced 1/4 cup white wine 1 cup tightly packed baby spinach leaves 1/2 cup cream cheese , divided 1 tablespoon balsamic vinegar 1/2 teaspoon brown sugar 1 teaspoon garlic cloves , chopped 1/8 teaspoon salt 1/8 teaspoon black pepper 3 tablespoons olive oil 2 salmon fillets (4-6 oz. or 115-170g) each, skinless and boneless 1 10x15-inch frozen puff pastry sheet , thawed 1 egg , beaten 2 teaspoons fresh dill , chopped 1/2 teaspoon lemon zest 1 tablespoon lemon juice
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