Recipe Name:	Salmon Wellington sauce	Submitted by:	Kevin J. Wangler
Source:	Other	Source Description:
Ethnicity:	American	Last Modified:	12/12/2008
Base:	Other	Comments:
Course:	Sauce
Difficulty:	Easy
Preparation Time:	10-30 Minutes
Number of Servings:	3

Ingredients: 1 Tablespoon(s) olive oil 3 Clove(s) minced garlic 1/2 minced shallot 1/2 Liter(s) heavy cream 1/4 Cup(s) fresh chopped dill 3 Teaspoon(s) lime juice 1/8 Teaspoon(s)

Directions: - Heat oil on med-low heat. - Saute garlic and shallot about five minutes, add cream and cook, stirring frequently, until reduced by half or desired thickness is reached (10-15 minutes). - Add chopped dill and let mixture simmer on low another three minutes. - Set aside on lowest heat, just to keep it warm. - Just before serving, add lime juice and mix thoroughly. Serve under the Salmon Wellington and enjoy!

Salmon Wellington ( Required ) : 1 Tablespoon(s) extra virgin olive oil 3 4-ounce skinless salmon fillet 2 white button mushroom 2 Clove(s) minced garlic 1 quartered and thinly-sliced artichoke heart 1/2 Cup(s) room temperature cream cheese 1 pastry sheet

Directions: - Preheat oven to 350F - Heat oil on medium heat in a large saute pan. - Add mushrooms, garlic and artichoke. Saute until mushroom is soft and nearly all the liquid disappears (about five minutes). - Remove from heat and add cream cheese and mix until all ingredients are combined thoroughly. Add salt and pepper to taste. - Set aside and let it cool approximately five minutes. - Roll pastry sheet to 1/4" thin then cut into squares approximately two inches larger than the salmon portions - Place salmon in the center of the pastry squares, season lightly with salt and pepper and top with the cream cheese mix. - Fold pastry squares over salmon, pinching closed. - Cook in oven at 350F for about 25 minutes, or until salmon is heated 155 degrees throughout. - Prepare the sauce while the salmon is cooking.