What NOT to do, and What To Do!

So I thought I should add something you should NOT do if you are trying to cook like a chef's wife. Do not buy the knock-off salmon wellington in the freezer section and then say you made it.

It is un-edible. Always admit you purchased something (unless you know it's fabulous and no one can prove you didn't make it). Then, either it will be amazing, and everyone will say "oh how smart to buy this premade, it's great!" or "it's not your fault it's terrible, You didn't make it."

And Salmon Wellington is actually SOOOO easy to make!

Buy 1 box of puff pastry. It is in the freezer section, and trust me, no body makes this stuff. Thaw it in the fridge for like 2-3 hours. Dust a cutting board with some flour and unroll one sheet. Cut it into 4 pieces. Now take one of the pieces and roll it out until it is twice the size. Set it aside and repeat with the other pieces. Ditto to the second sheet.

In your food processor (you cannot do this with a knife, it is SOO much better with a food processor), add 1 stick of soft butter. The real stuff. Next in is 1 tblsp olive oil. Then add 1 container of baby bella shrooms. Add some salt and some fresh thyme. Pulse till creamy.

Now take out your WILD salmon.

A quick word on salmon: "Organic" salmon is code for farmed salmon. And "farmed" salmon is code for fish that has been living by eating other fishes crap. Literally. There are some fish that is okay farmed (like shrimp), salmon is NOT one of them. It is SUPER high in mercury and other yucky stuff. And I also don't eat Atlantic Salmon. I'm from Alaska. That is where I want my fish from too. The Pacific is WAYYY big, which I theorize waters down any pollution more than that puddle, the Atlantic.

So, you want your salmon to be about 3/4 th's of the size of one of your puff pastry squares.
Put down a few spoons of your shroom mix, then put the salmon on that. Now pause and season your fish. Fresh Alaskan Salmon is not fishy. But it does need some flavor development from a little Kosher Salt and Fresh Pepper. Okay, now put a few more spoons of the shrooms on top.

Now get your finger wet and trace around the edge of the dough, then place another square of the puff pastry on top. Squoosh the edges together to seal.

Repeat with the three remaining fish and pastry.

Now put the four little packages onto a greased cookie sheet, not too close together.

Paint em' with a scrambled egg.

Bake at 400 for 30-40 min or till golden and yummy.

Let cool about 5 min before service to avoid burning your face off.

And be sure to tell EVERYONE you made em!