Recipe by Elisheva Taitz @thatswhatshemade for the Kosher Cookoff competition.
Salmon Wellington and Purple Kale Caesar Salad
Recipe By Elisheva Taitz
- Cook & Prep: 1 h
- Serving: 4
-
Contains:
Ingredients (26)
Salmon Wellington with mushroom-leek duxelles
Caesar dressing
Cashew pine nut "parmesan"
Purple Kale Caesar Salad
Sommelier Suggests
Start Cooking
For the Salmon
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Preheat oven to 425 degrees Fahrenheit.
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Drizzle some olive oil into a large saute pan over medium-high heat. Add the sliced leek and salt to taste. Saute for a few minutes until leeks are translucent, and then add garlic.
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In the meantime, add mushrooms and the leaves of one sprig of thyme to a food processor. Pulse until it resembles coarse crumbs (not too fine). Add this mixture to the leeks in the pan (if too dry, add more olive oil) and season with a sprinkle of salt. When the vegetables are softened, remove from the fire and transfer to a bowl.
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On a clean work surface, lightly roll out the sheet of puff pastry and cut into four squares. Spread a tablespoon of Dijon mustard on each square. Place a few leaves of baby spinach on top of the Dijon.
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Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Pack some of the mushroom-leek mixture on top of each fillet, and then invert the fish over the spinach (the fillet should now be upside down).
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Wrap the puff pastry over the fish, turn it over, brush with the beaten egg, and make a small slit in the pastry dough. Sprinkle with coarse salt and thyme. Place on a greased aluminum baking sheet and bake for 20 minutes until golden brown.
Variation:
Arctic char can be used in place of salmon.
For Kale Salad
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Optional: Pan-fry pieces of salmon skin in olive oil over medium-high heat until crispy. Transfer to a plate lined with paper towels and sprinkle salt over the "croutons." Alternately, you can substitute with bread croutons.
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Blend dressing ingredients together until smooth. Add salt to taste if needed.
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Process cashew "parmesan" ingredients until the mixture resembles parmesan.
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Lightly massage the kale with a little bit of lemon juice to soften the leaves.
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Toss with the Caesar dressing (a little goes a long way). Top with croutons and cashew parmesan.
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