A Wellington never fails to impress, and though there are many steps, it’s worth it! The chard-apple-mustard mixture is easy to prepare and is a perfect complement to the mild, subtle flavor of the star of the show, coho salmon. Encasing all this deliciousness in a crisp, golden puff pastry crust makes this a showstopper.
- 1 tablespoon olive oil, plus more for brushing
- 3 tablespoons finely chopped shallots
- 2 medium garlic cloves, minced
- 1 packed cup finely chopped rainbow chard, stems included
- 3 tablespoons finely chopped, skin-on, sweet-tart apple such as Gala
- ½ teaspoon lemon zest
- All-purpose flour for rolling
- 1 (8- to 9-ounce) sheet store-bought puff pastry, such as Pepperidge Farm
- 4 teaspoons coarse grain mustard, divided
- 1 (10- to 12-ounce portion) coho salmon, skin and pin bones removed
- 1 large egg, beaten with 1 tablespoon water
- Kosher salt and freshly ground black pepper
- 1 teaspoon flaky sea salt
- Lemon wedges, for serving
Cook the Swiss Chard-Apple Mixture
Preheat the oven to 400°F with a rack in the center position. Line a sturdy rimmed baking sheet with parchment and brush lightly with oil.
In a medium skillet over medium heat, heat the oil until shimmering. Add the shallots and cook, stirring occasionally until translucent, about 1 minute. Add the garlic and cook, stirring constantly until fragrant, about 30 seconds. Add the rainbow chard, ¼ teaspoon salt, and a few grinds of pepper, and cook, stirring frequently until wilted, about 2 minutes. Transfer to a fine-mesh sieve to cool, then press out excess moisture.
Transfer the chard to a medium bowl and stir in the apple and lemon zest.
Build the Wellington
Lightly dust a work surface with flour and roll the pastry into a 10-inch by 12-inch rectangle.
Spread the chard-apple mixture in the center third of the pastry, about the size and shape of the salmon. Spread 2 teaspoons of mustard evenly over the mixture.
Pat the salmon dry, season lightly with salt and pepper, and place over the chard mixture, skinned-side up. Spread evenly with the remaining mustard.
Brush the egg wash around the edges of the pastry. As if folding a letter, fold one side of the pastry up and over the fish to cover completely, then fold the other side over the pastry. Brush egg wash on the short sides of the pastry and fold them up to seal the packet.
Bake and Serve
Invert the packet onto the prepared baking sheet. Firmly press the pastry into a neat rectangle, making sure it is tightly sealed on all sides. Refrigerate for 10 minutes.
Brush the pastry all over with the egg wash. With a sharp knife, score through the pastry. Sprinkle with the flaky sea salt.
Bake until the pastry is deep golden, about 25 minutes.
Cut into 4 portions and serve with lemon wedges.
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Know Your Cook
Diana Andrews is the former Test Kitchen Director at Fine Cooking magazine. She was the head recipe developer and editor for the first six seasons of the Emmy Award-nominated WGBH television show Moveable Feast. She has worked at Dressing Room and Park Avenue Seasonal restaurants and the James Beard Foundation. She currently develops and tests recipes for multiple popular food brands and leading digital food and cooking platforms and teaches virtual and in-person recreational and professional cooking classes.