Recipe by Executive Chef Marc Lyons, Queen’s Landing
• Place salmon in late harvest wine and vacuum seal for 24 hours
• Take out of bag and allow to air dry for 24 hours, uncovered
• Slice into 2-inch cubes and wrap in puff pastry
• Brush with egg wash and portion to desired size
• Bake at 375˚ for 10 to 15 minutes (until golden brown)
• 2 tablespoons of oil
• 1 teaspoon of ginger, minced
• 1 teaspoon of garlic, minced
• 1 tablespoon of black mustard seeds
Add above ingredients into a heated 2-quart sauce pot, sauté until opaque.
• 2 cups of dried apricots, minced and soaked in hot water for 15 minutes and drained
• 1/8 cup of white wine vinegar
• ¼ cup of white table sugar
• 2 cups of water
• Pickling salt to tasteThen add above ingredients and simmer on low heat, stirring occasionally for 1 hour.
Top salmon wellington with apricot preserve and serve with Château des Charmes 2017 Vidal Icewine.
Ingredients
Directions
• Place salmon in late harvest wine and vacuum seal for 24 hours
• Take out of bag and allow to air dry for 24 hours, uncovered
• Slice into 2-inch cubes and wrap in puff pastry
• Brush with egg wash and portion to desired size
• Bake at 375˚ for 10 to 15 minutes (until golden brown)
• 2 tablespoons of oil
• 1 teaspoon of ginger, minced
• 1 teaspoon of garlic, minced
• 1 tablespoon of black mustard seeds
Add above ingredients into a heated 2-quart sauce pot, sauté until opaque.
• 2 cups of dried apricots, minced and soaked in hot water for 15 minutes and drained
• 1/8 cup of white wine vinegar
• ¼ cup of white table sugar
• 2 cups of water
• Pickling salt to tasteThen add above ingredients and simmer on low heat, stirring occasionally for 1 hour.
Top salmon wellington with apricot preserve and serve with Château des Charmes 2017 Vidal Icewine.