Recipe of the Week - King Salmon Wellington

Recipe of the Week - October 15th 2008
Recipe of the Week Winner - Tracy Anderson
The original "Beef Wellington" is constructed with a pate' stuffed tenderloin wrapped in a brioche' (puff pastry). This was a favorite of the Duke of Wellington in the early 1800's. Most recipes for a "Salmon Wellington" replace the pate' with some form of mushroom slurry. Tracy has created a fantastic "East Meets West" version of this classic that really enhances the natural flavor of the salmon!

Ingredients:
2-3lbs Wild Ocean Seafoods® King Salmon Boneless Fillets (Four to six 7/9oz Portions)
2 Boxes of (store bought) puff pastry sheets
2 Leeks cut in half and into 1/2 inch pieces (white part only)
2 Tbsp olive oil or Macadamia Oil
1 Tbsp minced garlic
2 Tbsp minced fresh ginger
2 Tsp five spice powder
2 Tbsp Hoisin sauce
1 Beaten egg
2 Lemons Sliced

Prep: (Mise en place)
Thaw Salmon Fillets in the refrigerator the night before or

run under cold water in their vacuum packages to thaw.
Trim the Leeks and wash thoroughly, allowing all the sand and grit to sink to bottom.

Remove the leeks from water and drain well.
Mince Ginger & Garlic and set aside.
Place 2 Tbsp of Olive Oil or Macadamia Oil in a Saute' pan on medium heat.
Saute garlic and ginger for about 1 min or just until softened over medium heat. Add leeks and saute until translucent. Add five spice powder and cook 1 minute. Let mixture cool completely.
Remove Salmon Fillets from vacuum packages, rinse and pat dry.
Roll out 2 pastry sheets to 10 inches long and two inches wider than the salmon fillet. You may have to piece sheets together depending on the brand.
Beat egg in a small bowl and set aside.
Pre-Heat Oven to 375F.
Place first pastry sheet on cookie sheet that has been sprayed with cooking spray. Brush with 1 Tbsp of Hoisin sauce, place salmon fillets centered on pastry sheet, brush salmon

top with remaining Tbsp of Hoisin sauce and top with leek, garlic & ginger saute'

covering entire salmon fillet.
Cover salmon fillet with remaining 10 inch pastry sheet.
Crimp edges, brush top with beaten egg and decorate with a simple

cut out fish from left over pastry sheets.

Cooking:
Bake in a 375 degree pre-heated oven for 20-25 minutes or until pastry in a light golden brown. Serves 4-6. (Internal Temperature of 145F)

Plating:
Remove from oven and transfer to a warmed serving plate, add lemon slices on the side.
This recipe is a "show stopper" and presents beautifully when brought to the table and then cut and served to your guests.
Serve with an Asian style slaw or vegetable and wasabi mashed potatoes.

As winter approaches, many people are placing larger seafood orders. Larger orders cost less per pound to ship and have significantly higher thermal stability in transit. The seafood helps to act as its own refrigerant and the larger boxes have thicker insulating walls as well. As much as we like, and the UPS drivers don't like these larger shipments, there is another consideration.... Your Freezer!
There are two types of Freezers commonly available: "Frost Free" & "Manual Defrost".
Both are available in upright or chest styles.
"Frost Free" freezers provide a great convenience for your kitchen freezer by eliminating the ice build up due to the frequent opening & closing of the door for ice cream, frozen vegetables, ice etc. The mechanisms employed to keep these freezers "frost free" includes temperature cycling and dehumidifying the freezer compartment. All plastic, whether vacuum bags, the bags on frozen vegetables, store wrapped meat etc are not completely "air tight". As a result, items placed in this type of freezer will dehydrate or "burn" over the course of several months. The thicker the plastic, the longer you can safely store foods without suffering dehydration.
"Manual Defrost" freezers are perfect for the garage or pantry. They will get colder, stay colder and protect your frozen food for up to 3 times as long as a "Frost Free" freezer. They also cost less to own and operate!
We vacuum package our fish in 3mm vacuum pouches with a light water glaze to protect the fillets in storage. This process is done 3-4 days before your order is shipped. We do not recommend leaving your fish in a frost free freezer longer than 4 months. If you have to store them longer, place the vacuum packaged fillets in a larger zip lock bag, remove as much air as possible & seal. If you have a manual defrost freezer in the garage, your fish can be safe for up to a year, depending on temperature and maintenance.

Seafood News
Dungeness Crab - After a windy start, we have had a few nice days in a row for the crab harvest! While the weather is "good", crab prices are stable. We have decided to continue our Whole Cooked Dungeness Crab promo thru the end of the month! Use Coupon Code DCRAB10

Alaska King Crab - We have added a new product: The Dungeness & King Crab Combo! Featuring 5lbs each of our Dungeness Crab Clusters & King Crab Snap n Eat Legs at a special price. This is a great option for a family crab feed... or two separate dinners! We have now included this product in our Dungeness Crab Promo! Use Coupon Code DCRAB10

Hawaiian Fish - We have Opah (Moonfish) Opakapaka (Hawaiian Pink Snapper), Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! If you haven't tried our Hawaiian Fish, a great way to start is with one of our Hawaiian Seafood Samplers! We have a Coupon Code good for 10% off Hawaiian Seafood Samplers - Use Coupon Code COMBO10. If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Tom Douglas Spice Rubs - We had to raise our price on these great spice rubs. However, if you order 4 Rubs, mix or match, you can still get them at the old price! Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Promo Code RUBME

Oils of Aloha - We are including, for a limited time, a free no-drip pour spout with every 375ml Macadamia Oil ordered. No coupon needed, it is a free accessory! The spouts are a universal fit for most bottles. They are ideal for both dispensing the oil while cooking and salad dressing bottles! These are regularly $2.99 on our website. Remember, the cost to ship 2 oils is about a dollar or so more than shipping one! We also have Oil/Liquor Pour Spouts in a 3 Pack. These are a great no spill solution for for wines and liquor for the upcoming holidays!

Close Outs & Over Stocks - We have a new category on our website to identify items that we have special values on. Our overstock & closeout section contains odd lots, items undergoing packaging changes and occasionally, discontinued items. This is somewhat annoying to our neighbors, who were used to the occasional "garage sale" after major holidays or seasonal product changes.

Coupon Codes Expiring October 31st
Save 10% on Whole Dungness Crab & The Dungeness & King Crab Combo!
Use Coupon Code DCRAB10
Save 10% on Wild Gulf Shrimp orders 5lbs & up!
Use Coupon Code PRAWN10
Save 10% on Hawaiian Seafood Samplers -
Use Coupon Code COMBO10
Save 50 Cents Each on Tom Douglas Rub With Love Spice Rubs
when purchasing 4 ore more!
Use Coupon Code RUBME

Partner Offers

Fall Savings! Get $10 off a $100 Purchase at GourmetGiftBaskets.com with Code Fall10 expiring 10.30.08Save 10% off our Harvest Hits wine pack at My Wines Direct. Use code Harvest10 at checkout. Offer ends 10-31-08.OTC donates when you Shop our PINK RIBBON section!