When you get home from a vacation and want something that feels healthy, but kind of eases you back into your normal routine, this is a good choice. We have just returned from a wonderful four days at Disney World with our Granddaughter and our extended family. There was lots of good food to eat and many quick snacks that were not so good, but they all kept us going while we navigated the complex acres that comprise Disney World.
On our way home we made a quick stop at the grocery store and picked up salmon, puff pastry, leeks, and green beans. The recipe for the Salmon Wellington came from one of my favorite magazines, Coastal Living. Whenever we feel we have overindulged, a fish dish always figures into our meal plans. My husband thought the puff pastry was a little rich for a week night meal until he tasted it with the salmon and decided that maybe even a Tuesday night was worthy of being celebrated.
The whole meal can be prepared in 40 minutes according to Coastal Living. The Salmon is served with roasted green beans which are cooked at the same time. With a meal like this, who needs takeout.
2 large leeks, white part only, thinly sliced and cleaned
2 tablespoons butter
2 garlic cloves, minced
1/2 cup dry white wine
1 tsp lemon zest
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
1 package frozen puff pastry (2 sheets), thawed
4 (5 to 6 ounce) skinless salmon fillets
Saute leeks in butter in a medium skillet over medium heat about 5 minutes or until softened. Stir in garlic, and cook 1 minute. Add wine; cook 5 minutes or until liquid evaporates. Remove from heat, and stir in lemon zest, 1/4 teaspoon salt, and 1/8 tsp pepper.
Roll out each pastry sheet on a lightly floured surface into a 12 inch square. Cut each in half, forming 4 (12-x6-inch) rectangles. Spoon 1/4 cup leek mixture lengthwise down the center of each rectangle. Sprinkle fillets evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; place fillets lenghtwise on top of leek mixture. Fold short sides of pastry over fillets. pinch togethet long sides of each pastry to seal. Place Wellingtons, seam side down, on an ungreased baking sheet.
Bake at 425 degrees for 18 to 20 minutes or until pastry is golden brown. Let stand 5 minutes. Cut each pastry diagonally in half using a serrated knife. Makes 4 servings.
Roasted Green Beans
Toss 1 pound trimmed green beans with 2 teaspoons olive oil. Arrange in a single layer in a shallow pan. Bake at 425 degrees, stirring once, 18 to 20 minutes or until lightly browned and crisp-tender. Sprinkle with salt and pepper; toss to combine.
What a great idea!! (And I also love the magazine Coastal Living). I never would have thought of this one – thanks for giving me a great new recipe, Penny.
Tuesdays ARE worthy of being celebrated, grins. This salmon wellington looks delicious and FANCY. Fish does seem to be a good choice for a lighter meal, doesn’t it.
Penny, your Wellingtons are lovely. I’m a bit intimidated by puff pastry; looks like I need to get over it and make these beauties. I’ve only roasted green beans once; I usually do them on top of the stove. Very clever that they cook at the same oven temp as the salmon. Sounds like a winner to me.
Glad you had a nice time; I always think returning home is the best part of the trip.
P.S. I love Coastal Living magazine also. Sad to see it’s gotten so thin lately. Well, at least they are still publishing.
Glad you had a great time at Disney. It can be very exhausting for grandparents 😉 Your Salmon Wellington certainly deserves to be tried. YUM
That looks wonderful! I have printed the recipe. Thanks Penny. I used to get Coastal Living when I lived in Naples, Fl…I don’t anymore now that I live in NC…It is a great magazine.
Gosh, that looks so good! Nice quick recipe.
Penny, what a wonderful way to dish up dinner. Your salmon wellington sounds absolutely marvelous. Definitely will give it a try. Thanks
Penny I like this dish, it takes me back in time when I see Wellington. My husband proposed to me over a beef Wellington! I have only had it one time since as not many places make it. I love that yours is with salmon!
Yum, I love a wellie!
Looks wonderful, so glad you had a great time.
I love the magazine and have never refused a Wellington. Yours sounds wonderful. I’m so glad you had a good holiday.
Love your plate!!!
Sounds like you had a great time and I know the feeling of eating too much junk while on vacation! I haven’t made salmon in a while… this looks really good; I’m going to have to get some!
when i hear “wellington,” i’m automatically interested because i know puff pastry will be involved. even the presence of salmon can’t deter me from this elegant dish!
Fabulous idea! I love salmon and to enclose it in puff pastry would be divine! Great recipe, Penny.
Jolie présentation, vraiment.