VJ'S SALMON WELLINGTON by VJ "the singing chef"

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as much as you like! Medium
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Ingredients (11)

  • 5 Lemons (one sliced, 4 squeezed!)
  • As fair amount of butter and olive oil as you like!
  • A pinch of sugar
  • Salt and pepper
  • Fresh chopped Parsley
  • 7 garlic cloves chopped
  • 1 shallot minced
  • De-boned salmon fillets (any size, figure 7oz max per person)
  • 1-box of Phyllo Pastry sheets
  • Julienned of veggies including:Carrots, zucchini/yellow squash,assorted peppers, fresh fennel.
  • 2-3 cups of white wine (preferably a fruity or dry pinot grigio, wood aged wines tend to ruin the balance)
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VJ'S SALMON WELLINGTON by VJ "the singing chef"

This is one of my classic party recipes that you are sure to love. It has a very french and medditereanean feel to it that is both savory and refreshing, and can be paired with a simple salad, or roasted veggies, or as a part of the feast that our lives should be everyday!


  1. 1Remove Phyllo dough from the refrigerator, and prep all ingredients so they are at your beckon call.
  2. 2In a medium sauce pan over medium heat, saute garlic, and shallot with S&P and that dash of sugar in olive oil and butter.
  3. 3Once they look sweet, add the wine and lemon juice gradually and cook the wine down, until all the alcohol is evaporated and the flavor of the sauce comes together.Set aside.
  4. 4Melt butter and olive oil and place in a bowl with a pastry brush handy.
    Preheat oven to 425.
  5. 5Unwrap the phyllo, and lay 1-2 sheets at a time, down onto a plastic wrap lined cutting board, and brush with oil/butter mixture as you lay down each sheet, until you create a desirable layer of dough to hold the salmon.
  6. 6Season each fillet to your liking and place them on one end of the phyllo dough in a row. (I love to use a nice salmon belly in this dish, not only for the flavor and the natural oils, but because the lengthwise cut is long and suitable for this type of presentation) Layer the julienned veggies on top of the salmon, and drizzle with about 1/3 of the wine sauce.
  7. 7Then proceed to fold the phyllo from the salmon end, much like a burrito, the ends can be pinched, or sealed with butter instead of folded. Carefully remove the wellington from the the lined cutting board, and place on a cookie sheet, with the seam side facing down.
  8. 8Bake at 400 until bottom starts to turn golden, then flip and finish the other side til they are both golden brown, and the fish reaches an internal temp of 140+.
  9. 9Plate the wellington in slices using a sharp knife to crack into the center of each slice, as you cut.Reheat sauce and add parsley, and serve over sliced wellington with lemon slices!
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