OK, so here's the thing. Last night's dinner was another attempt to change the big guy's mind on salmon. You see he's not much of a fan, but what I've found is that if there's lots of flavor and other textures included with the fish, he's more likely to enjoy eating it.
Salmon Wellington is another one of those easy to make but impressive to serve menu items that would be great for entertaining because most of the work has to be done in advance so the bundle of yum can get good and cold before it goes into the oven. One of the secrets of making this work without overcooking the fish, is to make sure your piece of salmon fillet is more than an inch thick. I covered this particular skinned piece of fish flesh with a layer of cream cheese combined with herbs and garlic, followed by slivers of sun dried tomatoes, all topped with spinach that had been sauteed with onion and lemon zest, then cooled. I was going to use herbed goat's cheese but unfortunately we'd had the last of it the night before on a spinach salad. Darn! All of the toppings act as a buffer between the pastry and fish to help keep it moist, while the pastry bakes. Download Salmon Wellington JBug Style
The result, a crisp bottom crust topped with layers of flavor and a semi impressed big guy. Had I been thinking I would have added a butter and white wine sauce on the plate under the Wellington, because quite honestly even with all the moisture on top it still needed more. The sauce would have made the big guy plum happy, but since he's been teetering on the edge of the doghouse for the past few days, why on earth would I want to take the pressure off just yet. Right?