Air Fryer Salmon Wellington
restaurant 6 portions
schedule 50 min
Cooking details
This recipe has been tested in a Newlux 5’5L air fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt1 salmon fillet of 500 g (skinless and boneless)
- task_alt400 g. of spinach
- task_alt20 g. butter
- task_alt20 g. of flour
- task_alt2 sheets of puff pastry
- task_alt125 ml. of milk
- task_alt3 onions
- task_alt1 egg (to paint the dough)
- task_altExtra virgin olive oil
- task_alt1 tablespoon of brown sugar
- task_altSalt and pepper
step by step recipe
- Place the spinach in a saucepan without any water or oil. Cover and cook over low heat. When the water released has evaporated, add the tablespoon of butter. When it melts, incorporate the flour and stir until lightly toasted. Then, add the milk, salt, and pepper. Stir until it thickens and set aside.
- Chop the onion and sauté it with a drizzle of oil and the tablespoon of sugar to caramelize it. We reserve.
- Preheat the air fryer with the automatic menu.
- Place the caramelized onion in the center of a puff pastry sheet, then the seasoned salmon on top, and finally the spinach.
- Brush the edges of the puff pastry with beaten egg and close it by folding the ends towards the center. Depending on the size of the salmon, we may need a piece from the other sheet to close it.
- Once closed, turn the package over and brush with beaten egg.
- If we want to make the lattice pattern, on a 10 cm wide piece of puff pastry, use the special roller to make the lattice. Place it on top of the pastry pressing the edges with your fingers. Trim the excess and brush with egg again.
- Place the salmon in the air fryer basket and set it to 175°C for 20-25 minutes. Enjoy!
