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Salmon Wellington w/ Cranberry Horseradish Sauce Recipe

  • 4servings
  • 45minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. tablespoon kosher salt

  2. 1 pound salmon fillets

  3. 1 teaspoon chopped fresh thyme

  4. 1/2 cup cranberry mustard

  5. 2 teaspoons prepared horseradish

  6. 2 Tablespoons cream cheese softened

  7. 1 garlic clove minced

  8. 1/2 of a sweet red pepper very thinly sliced

  9. 1 (17 1/2 ounce) package frozen puff pastry thawed

  10. 1 egg white beaten

  11. Sauce

  12. 1/2 cup sour cream room temp

  13. 2 teaspoons cranberry mustard

  14. 1/2 teaspoon prepared horseradish

  15. pinch salt and pepper

Instructions Jump to Ingredients ↑

  1. Photo by: redhen1970 Preheat an oven to 375 degrees F Sprinkle salt and pepper on both sides of the salmon. Mix the garlic, cream cheese and mustard in a small bowl and spread over the salmon, then add the red pepper..

  2. 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.

  3. Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes. Yield: serves 4 Notes: You can substitute dijon or maple mustard in this recipe. Still delish!

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