Beef Wellington, traditionally made of beef, mushrooms, pate, and madeira wined baked in a pastry was named after Arthur Wellesley whom after defeating Napoleon was named the Duke of Wellington. This holiday season we thought we’d put a wild spin on the classic recipe and work with the “other red meat”, Wild Alaska Sockeye salmon.



1 Orca Bay Wild Alaska Sockeye Salmon side (about 1-1/2 pounds)

1-1/2 pounds button mushrooms

2 shallots, diced

3 garlic gloves, minced

3 Tablespoons tarragon sprigs, leaves picked

2 Tablespoons chives, thinly sliced

4 Tablespoons olive oil

1/2 cup white wine

1/2 cup heavy cream

1/2 panko breadcrumbs

10 oz fresh spinach chopped

kosher salt & fresh ground pepper

1 pound puff pastry package

1 egg, beaten for egg wash

This is a really easy recipe to put together. First build the stuffing, then wrap with puff dough and bake

-in a larger saute pan, heat the oil on medium and sweat the shallots for a couple minutes.

-add mushrooms and cook for 5 minutes or until their liquid has cooked out

-add white wine and cook out by half

-add cream, tarragon and cook down by half

-add panko, spinach & mix well and cool

-on a floured surface (parchment), unfold thawed puff pastry end to end

-brush an end of one with egg wash and overlap the pieces

-roll out dough to about a 1/4 inch

-spoon out mushroom stuffing down the center of the dough and flatten

-place salmon side upside down over mushrooms

-fold the dough over the and seal the edges with egg wash

-gingerly flip salmon over and place on an oiled sheet pan

-brush the whole thing with egg wash

-gently mark squares on the top with a paring knife, cut one way, then the other

-bake at 425 degrees Fahrenheit for 20-25 minutes or until golden

-rest for 10 minutes, serve, & enjoy!

Try Chef Bo Maisano’s recipe at home and have a healthy & savory dining experience. If you have any questions contact us. We’re here to help you enjoy your fish! Check in later today 11am PST to see if you are a Fishmas winner of Orca Bay Sockeye Salmon.


cooking tips

The 10-Minute Rule for Cooking Fish

Perfectly cooked fish is moist and has a delicate flavor – overcooking is the most prevalent cooking error. Fish is done when the flesh has just begun to turn from translucent to opaque and is firm but still moist. It should flake easily when tested with a fork. The 10-Minute Rule or Canadian Cooking Method is […]

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