Photo courtesy of Shaina Olmanson from the Food for My Family blog, which she took at Thermador's Gallery & Showroom in Scottsdale earlier this month.

Hi everybody!

First off, a little bit about me: I am Chef Kyle Jakobi, and I work throughout the year as a Thermador in-house chef for various events at our Scottsdale Gallery & Showroom.

Every month myself, or Chef Brad Peterson, will be providing you with one of our signature recipes that we prepare in the Thermador gallery.

For July I’ve decided to highlight my Salmon Wellington, a favorite during our Thermador “Now You’e (Steam) Cooking” blogger event earlier this month. The dish can be served for lunch or dinner.

Salmon Wellington, if you hadn’t guessed, is a variation of Beef Wellington, which, depending on the theory you subscribe to, is named after Arthur Wellesley, 1st Duke of Wellington (mid-18th Century).

(Photo courtesy of Shaina Olmanson of Food for My Family)

Salmon Wellington

–         1 sheet puff pastry dough rolled out to 1/8 inch thick

–         2 pounds spinach, blanched and drained well

–         1 tablespoon shallot, teaspoon garlic

–         ¼ quarter teaspoon nutmeg

–         1 tablespoon dill chopped fine and fresh

–         1 three-pound salmon fillet


–          Sauté shallots and garlic. Add spinach in pan. When spinach goes soft, drain in colander.

–          Roll out pastry, brush with butter. Add ½-inch thick layer of spinach to pastry. Lay fish on top, seasoned with dill.

–          Wrap it up, score top and bake on 425 degrees for 30 minutes.

–Chef Kyle Jakobi