In The Kitchen: Keiser University Chef James Taylor showcases tasty English dish

TALLAHASSEE, Fla. (WCTV) - Keiser University’s Chef James Taylor joined the Good Morning Show’s Brianna Shaw and Rob Nucatola to showcase a tasty English dish, Salmon Wellington.

Ingredients:

• 2 & 1/2 Tbsp - Unsalted Butter
• 1 and 1/4 Tbsp - Dijon Mustard
• Zest - 1 Lemon
• 2 tsp - Sea Salt
• 1 & 1/4 tsp - Black Pepper
• 1 & 1/4 - Thyme, Dried
• 5 tsp - Extra Virgin Olive Oil
• 10 cups - Fresh Baby Spinach
• 5 cloves - Minced Garlic
• 5 - Tbsp - Freshly Grated Parmesan Cheese
• 3 Eggs
• AN - Puff (Note: 3 sheets if using frozen)
• 5 Salmon Filets, Center Cut, Skin Removed

Directions:

1. Place rack in the center of the oven and preheat to 400 Degrees Faranheit. Line a baking sheet with parchment paper and set aside.
2. Melt butter in a small saucepan. Stir in Dijon, lemon zest, 1 tsp of salt, 3/4 tsp of pepper to combine and then set aside.
3. Heat olive oil in a large, non-stick skillet. Add spinach and cook until it’s wilted, approximately 1 minute. Add garlic, thyme, salt and pepper. Stir to combine. Add the parmesan, stir, remove from heat and let cool.
4. In a small bowl, beat the eggs for your egg wash and set aside.
5. Place the puff pastry on a lightly floured work surface and roll into 3 - 12″ x 14″ rectangles.
6. Remove salmon fillets from the fridge and place on a sheet pan, top side up. Brush the tops of the fillets liberally with the butter mixture, then place each one butter side down, in the center of each piece of puff pastry. Then spoon equal amounts of the cooled spinach on top covering each of the salmon fillets.
7. Now to encase the salmon in the puff pastry, fold one side of the pastry over the top of the fillet and egg wash the edge. Then fold the other side over the fillet, overlapping the first egg-washed fold. Turn the encased fillet over, fold side down, trim each end with a knife and seal the ends with the tines of the fork.
8. Transfer the encased fillets to the parchment-lined baking sheet. Brush the top of each with the egg wash, ensuring to cover the entire top. Place into the preheated oven and bake for 20-25 minutes, or until the pastry turns golden brown.
9. Remove from the oven and let cool slightly on the baking sheet, then serve.

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