Salmon in Puff Pastry Serves 4
INGREDIENTS
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Sometimes called "Salmon Wellington" or "Salmon en croute," this classic recipe will take you only minutes to prepare and delight everyone around the dinner table.
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Shopping couldn't be easier because you can buy fresh or frozen salmon filets. Flavorful wild salmon and king salmon work especially well if you can find them in your local market. I usually use Canadian salmon - also fabulous!
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Puff pastry and a tasty topping of leeks sauteed in white wine keep the salmon moist and flavorful. We buy frozen Pepperidge Farm puff pastry because that's what our local stores carry, but any brand will be fine.
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Here's our best cooking tip about this easy Salmon Wellington recipe: make a double batch! That way, you can enjoy the leftovers as a yummy fish "wrap" for lunch the next day.
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◾2 tablespoons olive oil
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◾2 tablespoons butter
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◾3 - 4 large leeks, white part only
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◾1/2 cup white wine
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◾4 cloves garlic, minced
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◾1 teaspoon grated lemon zest
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◾1/2 teaspoon salt
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◾1/2 teaspoon white or black pepper
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◾1/2 teaspoon Dijon mustard
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◾1/4 teaspoon thyme
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◾dash of cayenne pepper (optional)
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◾1 package of frozen puff pastry, thawed to room temperature
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◾1 1/2 pounds skinless salmon filet 3/4 - 1 inch thick, cut into 4 equal-sized pieces
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