Chef Dorian Hunter is the first African American female to win MasterChef. She recently joined Chef Jaime Laurita and me in the Viking Showroom to celebrate Women’s Entrepreneurship Day and to demonstrate Salmon Wellington, her audition dish for MasterChef. All proceeds from the evening benefited Wings.

Chef Dorian shares her heartwarming journey with us about MasterChef. She had just lost her mother and was in a dark place. They would always watch MasterChef together. Years ago, Chef Dorian told her mom, “One day I will be on that show.” (Photo below is Chef Dorian’s beloved mother)

Although grieving, Chef Dorian felt connected to her mother while cooking in this competition. Her fellow “cheftestants” became like family to her, including Algean Garner. Here is a special video with Chef Dorian and Algean reminiscing about their time together on MasterChef.

Chef Algean Garner shares highlights from his time on MasterChef

The night before her audition, Chef Dorian created what is now her signature dish, Salmon Wellington, inspired by her husband. For Season 10 of MasterChef, over 20,000 people auditioned. As the oldest winner of MasterChef, Chef Dorian says, “It’s never too late. Let my journey be a testament that those dreams that you put in your pocket, it’s okay to take them out and dust them off.”

Chef Dorian Hunter shares the delicious recipe for her signature dish for the first time here on Kitchen Chat:

SALMON WELLINGTON WITH HERB RICE AND ARUGULA SALAD AND HERB CREAM

By Chef Dorian Hunter, Winner of MasterChef Season 10

2- 4 to 6 ounce pieces of salmon

1 bag of raw spinach ( full leaf)

1 large yellow onion

4 cloves of garlic ( I use elephant garlic)

2 sheets of puff pastry 

2 eggs

1 lemon

Salt & pepper

2 cups long grain rice ( I like Uncle Ben’s) 

Fresh herbs 

Thyme 

Rosemary 

Chives

Dill

Basil 

Mint

1/2c. Unsalted butter

Salt and pepper

3 cups arugula 

1 fresh lemon 

Evoo

Salt and pepper 

Lemon zest of 1 lemon

2 cups sour cream 

1/4 cup heavy cream 

2 bunches fresh dill

Salt and pepper 

Formula for the wellington

Pre heat oven to 425°

Equipment: 

1 cookie sheet with baking paper 

1 medium pan

Microplane 

Plastic wrap 

Rolling pin 

1 pot for blanching 

Pastry brush 

Small bowl for egg wash 

Process:

Bring 6 cups of salty water to a boil. Once the water is boiling place spinach in the water for a quick sec just to wilt thE leaves. Then place in a ice bath to stop cooking. 

Pull a large piece of the plastic wrap on the countertop and place the the spinach leaves on the plastic wrap each leaf laying flat. And set aside 

In your medium skillet saute the dice onion and garlic just till a small amount of color is apparent.  Salt and pepper to taste.  

Cover the spinach with the onion and garlic mixture. Place the salmon on top of the onions and salt and pepper.  

Roll this into a roll and set aside.  Take the puffy pastry and roll it out place the spinach roll in the puff pastry egg wash the edges and roll the entire bundle in a roll close the sides and cut off any excess.  And tuck the ends under each side. Score the top of the roll and egg wash.  Place the roll on the prepared baking sheet tray and place in the oven for 20 to 30 minutes  or until puffed and golden brown.  Take out of oven let rest for just a few minutes cut and serve.  

Dear Foodie Friend, How has MasterChef inspired you in your kitchen?

Savor the day!

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