An elegant meal that's a cinch to prepare, this exemplifies the creativity of gourmet. It all starts with delicious Vanilla-Bourbon Bacon Lollipops, a sweet, smoky appetizer with a tantalizing glaze. Next up are individual Salmon Wellingtons, featuring rich salmon with a spinach-Parmesan topping, all wrapped in puff pastry. It's accompanied by a Vegetable Potato Medley with asparagus, green beans, and mushrooms. End the meal with an assortment of French Macarons, light but full of flavor. Simple yet sophisticated. Serves 4.
Our Salmon Wellington Dinner includes:
4 - Salmon Wellington (8 oz. each): a healthy filet of luscious Atlantic salmon is topped with sauteed spinach and a sprinkle of Parmesan, and wrapped in a golden brown puff pastry shell
2 - Vegetable Potato Medley(1 lb. each): par-fried potato rounds mixed with tender asparagus, button mushrooms, and green beans, then flavored with oil, parsley, and garlic
7-8 - Vanilla-Bourbon Bacon "Lollipops" (6 oz. total): thick slabs of smoked bacon come with a vanilla-bourbon glaze for a sweet, smoky treat
12 - French Macarons: cloud-like cookies sandwiched around a delectable filling, light yet bursting with flavor. Includes two each of Chocolate, Vanilla, Coffee, Lemon, Raspberry and Pistachio
- Serves 4
- Features five items
- Ready in under 60 minutes
Meal Preparation
Salmon Wellington: Remove plastic film before cooking.
Position a rack in the upper third of an oven and preheat to 375°F. Place the frozen salmon wellington on a parchment-lined baking sheet. Bake, until the pastry is golden brown for 30-40 minutes and an instant-read thermometer inserted into the center, registers 158°F. Let it rest for 10 minutes before serving.
Vegetable Potato Medley:
Skillet: Cook from frozen. Preheat skillet on medium heat. Add frozen vegetables and cook for 4-5 minutes without stirring. After 5 minutes continuously stir and cook for another 5-6 minutes.
Microwave: Place in a microwave safe bowl and cover. Microwave on high for 6-7 minutes, stirring halfway through. Let rest for 2-3 minutes before serving. To ensure food safety, cook to 165°F throughout.
Vanilla-Bourbon Bacon Lollipops: Cook from a thawed state.
Preheat oven to 375°F and cook for approximately 15-20 minutes or until internal temperature of 165°F. Flip product halfway through cooking. Oven temps may vary, adjust cook times accordingly. Cook until desired crispness is reached. Let the glaze packet thaw for an hour until it comes to room temperature. The glaze can be drizzled over the bacon or used as a dipping sauce.
French Macarons:
Remove the macarons from the freezer and immediately remove the protective plastic film. Carefully place the macarons on a plate and let thaw 1 hour in the refrigerator and 15 minutes at room temperature (65°F) prior to serving. Do not use microwave to thaw the macarons.
Nutrition Facts
Salmon Wellington: Salmon, Puff Pastry (Wheat Enriched Flour Unbleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Butter (Cream), Water, Salt), Spinach Filling (Spinach, Onion, Cream Cheese (Pasteurized Milk and Cream Cheese Culture, Salt, Stabilizers (Carob Bean and/or Xanthan and/or Guar Gums), Feta Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose to Prevent Caking, Natamycin to Protect Flavor), Parmesan Cheese (Pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose added to Prevent Caking, Natamycin (Natural Mold Inhibitor), Garlic, Salt, Black Pepper, Basil, Onion Powder, Nutmeg), Liquid Egg (Whole Eggs, Citric Acid, 0.15% Water added as Carrier for Citric Acid, Citric Acid added to Preserve Color), Dill.
Contains: Fish (Salmon), Milk, Eggs, Wheat.
Contains bioengineered food ingredients.
Vegetable Potato Medley: Potatoes (potatoes, vegetable oil [sunflower and/or palm oil], dextrose), Button Mushrooms, Green Beans, Asparagus, Sunflower Oil, Garlic, Water, Parsley, Salt, Vegetable Juice Concentrate Blend (carrots, onions, leaks), Dextrose, Dried Parsley, Onion Juice Concentrate (onions, sunflower oil), Pepper Extract, Caramel Color, Paprika, Xanthan Gum, Guar Gum, Glucose.
Vanilla-Bourbon Bacon Lollipops: Bacon, Maple Syrup, Vanilla Extract (water, alcohol (35%), sugar, vanilla bean extractives), Bourbon Extract (water, alcohol (35%), sugar, bourbon extractives), Brown Sugar.
French Macarons: Sugar, Almonds , Icing Sugar, Egg White, Butter, Almond Paste (Almonds, Sugar, Water), Milk, Cream, Milk Chocolate (Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Emulsifier: Soy Lecithin, Natural Vanilla Extract), Dark Chocolate (Cocoa Mass, Sugar, Cocoa Butter, Natural Vanilla Extract), Pistachio Pralin (Pistachio, Sugar), Glucose Syrup, Lemon Puree, Raspberries Crumbled, Inverted Sugar Syrup, Water, Pistachio, Yolk Egg, Cocoa Powder, Coffee, Coffee Paste (Coffee, Sunflower Oil), Fat-Reduced Cocoa Powder, Baker’s Custard Mix (Modified Corn Starch, Corn Starch), Potato Flour, Thickener: Pectin, Limoncello (Alcohol, Water, Lemon Peel, Natural Flavor), Tahiti Vanilla Powder, Spirulina, Bourbon Vanilla Powder, Natural Raspberry And Pistachio Flavors, Natural Color: Natural Beet Color – Caramel – Curcumin.
Contains: Treenuts (Almonds, Pistachio), Egg, Milk, Soybeans.
Produced in a facility also handling wheat and other tree nuts.
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The Salmon was excellent. Heating directions were easy. No prep. Appearance was so deliciously inviting.
