Salmon Wellington with Papaya Sauce

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Chef Duane Keats of the Shore Club offered us a favourite recipe that incorporates a number of healthful ingredients, including salmon, papaya and your choice of spinach or asparagus. This impressive dish is as easy to prepare as it is delicious.

- 2 - 5 oz pieces of boneless salmon fillets

- 2 cups fresh spinach leaves or 4 stalks asparagus

- 2 tbsp chopped shallots

- 2 tbsp butter, divided

- 2 rings of ripe papaya, cut ¼" thick

- 1 box frozen puff pastry

- Egg wash: 1 egg beaten with 1 tsp milk or water


Prepare Papaya Sauce (see below). Preheat oven to 350F. Melt 1 tbsp butter in a medium frying pan over medium heat. Add shallots and cook for 2 minutes. Add spinach and cook, stirring, till spinach is just wilted, about 2 minutes.

If using asparagus instead, trim woody ends and sauté stalks with shallots for 4 minutes. Remove from pan and set aside.

Season the salmon fillets with salt and pepper. Add remaining 1 tbsp of butter to frying pan and heat over medium-high heat. Sear salmon fillets for 1 minute on each side.

Remove from pan and set aside.

Flour work surface and roll out two 3" square piece of thawed puff pastry to form two rectangles, approximately 6 x 12 inches and 1/8 inch thick.

Working with one piece of pastry at a time, place the rolled pastry with a short side facing you. Brush the edges of the pastry lightly with egg wash.

Place one salmon fillet on the half of the pastry that is closest to you, leaving about a ½ to ¾ inch border of pastry around three sides of the salmon.

Lay 1 papaya ring on top of salmon then top with half the spinach mixture or four stalks of asparagus, cut in half to fit on top. Gently fold remaining half of the pastry over the salmon to completely enclose it.

Crimp the edges with a fork and trim any excess pastry, leaving a ½ inch border around the salmon. Repeat with second piece of pastry and salmon.

Place the salmon parcels on a parchment-lined baking sheet and bake for 10 minutes. Serves 2.

Papaya Sauce

- 1 ripe papayas, peeled and seeded

- 1 tablespoons honey

- 1/2 cup water

- 1 ½ tsp butter


Place all ingredients in a blender and process till smooth. Heat in a saucepan and add butter. Stir until smooth and drizzle on plate before placing cooked Salmon Wellington portion on top.

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