Salmon Wellington

Here's an Out of This World recipe that is guaranteed to impress!!!!
(serves 2)

2 T. Kerrygold* butter
2 cloves garlic, chopped
1/2 med. sweet onion (like Walla Walla*), chopped
5 oz. fresh baby spinach, stems removed*
1 t. kosher salt (for spinach)
1 t. freshly* ground pepper (for spinach)
1/3 cup Panko* breadcrumbs
4 oz. cream cheese with chives*, softened
1/4 cup Parmesan, shredded
2 T. fresh* dill, chopped
1 sheet puff pastry, softened to room temp.
1 wild caught* salmon fillet
1 t. kosher* salt (for salmon)
1 t. freshly* ground pepper (for salmon)
1 egg, beaten

Preheat oven to 425. In a pan over med. heat, melt butter. Add the garlic and onions, cooking until translucent. Add the spinach, and S&P, cooking until spinach is wilted. Add the breadcrumbs, cream cheese, Parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with S&P. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the short ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer to a baking sheet lined with parchment paper. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. Brush the top again with the egg wash. Bake for 20-25 mins., until pastry is golden brown. Slice, then serve!

"God created you to be filled with joy, peace, confidence, and creativity. But, if you allow worry in, it pushes out peace. You don't have space for both. Empty out the negative to make space for God's goodness."

Have FUN today!!!!!

Love,

MM