Keta Salmon Wellington

Quick Facts

• Developed and prepared by chefs Julian Bond and Robert Clark
• Boneless
• Measurement is approximately 7" x 4.5"
• Frozen - Individually packed
• Product of Canada, processed and packed in Canada
• Mix and match with other seafood items to create your own customized pack.

About the Keta Salmon Wellington

Our latest creation by world-renowned chefs Julian Bond and Robert Clark. Crafted with special ingredients like macro kelp and wild Keta salmon, this dish offers a lighter twist on the classic beef Wellington. Enjoy a succulent salmon fillet enveloped in buttery, flaky puff pastry, complemented by a gorgeous spinach-cream cheese spread. The impressive presentation and rich flavours make it the perfect crowd-pleasing dinner for weeknights or special occasions.

How to Prepare Salmon Wellington

Super simple!

1. Thaw completely
2. Use a baking pan, ensure to use olive oil to line the pan
3. Place in oven and drop temp to 385°F (200°C)
4. Bake for 20-25 minutes, until pastry is golden brown
5. Serve in slices (serves up to 2-4 portions)

Ingredients:

• puff pastry
• egg
• spinach
• butter, dairy
• garlic
• macro-kelp
• cream cheese
• dill
• sour cream
• salt