cathyxyz wrote:

> Found this while mooching around on the net.... sounds good and I'm
> gonna give it a try tonight. Was thinking of adding a bit of rosemary
> and a bit of garlic, of course . What ya'all think?
>
> Salmon Wellington
>
> 2 1/5 pounds Salmon fillets ; 2 equal sized, skinned
> 4 ounces Chestnut Mushrooms ; sliced
> 4 Green Onions ; chopped
> 4 ounce Shrimps ; chopped
> 1 sheet Puff Pastry
>
> Pre-heat 350F
>
> 1. Roll pastry until large enough to completely enclose salmon. Lay 1
> fillet on pastry and cover with chopped shrimp, mushrooms & green onions
> and lay second fillet on top.
> 2. Wrap with pastry using beaten egg to seal. Trim pastry & slash top to
> decorate. Brush with egg and cook in center of oven for 45 - 60 minutes
> until pastry is brown and salmon is cooked.

Sounds good, but I am not sure about the garlic and rosemary with salmon. I
really like salmon and usually find that it can usually stand pretty much on
its own without a lot of help other than salt and pepper, maybe a little
fresh dill weed.

One of my favourites for salmon is to bake it in phyllo. You need four
half sheets of phyllo per salmon fillet. Brush each sheet with melted
butter and sprinkle a few sesame seeds on them. Then place the salmon
portion on the middle of the top sheet and sprinkle with a little salt and
pepper, about 1 teaspoon of brown sugar, some minced onion, a little fresh
dill weed and a tablespoon of orange juice. Wrap the phyllo over the top,
brush with butter and sprinkle with sesame seeds and back in a 425 oven
about 20-25 minutes until golden brown.