Salmon Wellington

Name: Salmon Wellington
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, divided; 2 Tbsps butter; 118 milliliters dry white wine; 2 garlic cloves, minced; 2 larges leeks, white part only, thinly sliced; 1 teaspoon lemon zest; 490 grams package frozen puff pastry (2 sheets), thawed; 567 grams skinless salmon fillets; 1 teaspoons salt, divided

Salmon Wellington is a pescatarian main course. This recipe makes 4 servings with 982 calories, 38g of protein, and 62g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have pepper, lemon zest, garlic cloves, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Saut leeks in butter in a medium skillet over medium heat about 5 minutes or until softened. Stir in garlic, and cook 1 minute.

Ingredients you will need

Butter

Garlic

Leek

Equipment you will use

Frying Pan

Add wine; cook 5 minutes or until liquid evaporates.

Ingredients you will need

Wine

Remove from heat, and stir in lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Ingredients you will need

Lemon Zest

Pepper

Salt

Roll out each pastry sheet on a lightly floured surface into a 12-inch square.

Ingredients you will need

Roll

Cut each in half, forming 4 (12- x 6-inch) rectangles. Spoon 1/4 cup leek mixture lengthwise down the center of each rectangle.

Ingredients you will need

Leek

Sprinkle fillets evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; place fillets lengthwise on top of leek mixture. Fold short sides of pastry over fillets. Pinch together long sides of each pastry to seal.

Ingredients you will need

Pepper

Leek

Salt

Place Wellingtons, seam-side down, on an ungreased baking sheet.

Equipment you will use

Baking Sheet

Bake at 425 for 18 to 20 minutes or until pastry is golden brown.

Equipment you will use

Oven

Let stand 5 minutes.

Cut each pastry diagonally in half using a serrated knife.

Equipment you will use

Serrated Knife

Wines: We suggest the 2006 Lumire Chardonnay from Sparkman Cellars. Owner and winemaker Christian Sparkman says it's perfect for this classic salmon preparation, with the acidity and body to enhance the fish's rich flavors. Seeing red? Mark Ryan's 2006 Black Love Pinot Noir is spicy and silky.

Ingredients you will need

Chardonnay

Pinot Noir

Salmon

Fish

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper, divided 2Tbsps

butter 118milliliters

dry white wine 2

garlic cloves, minced 2larges

leeks, white part only, thinly sliced 1teaspoon

lemon zest 490grams

package frozen puff pastry (2 sheets), thawed 567grams

skinless salmon fillets 1teaspoons

salt, divided

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.