- Preheat oven to 190°C (375°F).
- Heat the butter in a skillet, and brown the garlic for 2 minutes. Drop the spinach into the skillet, one handful at a time. Drain the spinach to eliminate excess water.
- In a small bowl, mix the pink peppercorn, ground fennel seeds, and salt. Set aside.
- On a floured surface, roll out half the dough into 1 rectangle a little bigger than the salmon filets.
- Place the dough rectangle onto a baking sheet lined with parchment paper. Place the salmon on the dough, season the salmon with the spices, and end with the drained spinach.
- Roll out another rectangle with the remaining dough. Place it over the salmon. Wet the edges of the dough and seal it shut. Cut the excess dough.
- Cook in the oven about 40 minutes or until the dough is golden.
- Once the salmon is ready, mix all the sauce ingredients together in a heavy skillet. Whisk until the cheese is melted and the sauce is hot, about 3 minutes.
- Serve the salmon Wellington with the sauce.
Chef’s secret: If you don’t have a mortar, you can crush the peppercorn using a rolling pin.