Salmon Wellington

Bella’s made this dish four times since the end of December. It is unreasonably simple and tasty, but should be reserved for guests, not just because the puff pastry makes for a lovely presentation, but because the puff pastry is A LOT OF CALORIES.

Enough talk, here’s the recipe. We originally went with this recipe at, but have found it easy enough to make it now grandma-style (pinch of this, pinch of that).

Salmon Wellington

1 bunch of tarragon, chopped

1-2 scallions, minced

1-2 pounds wild salmon

olive oil, salt and pepper to taste

1 package of puff pastry

N.B. The Pepperidge Farm puff pastry comes in two large sheets. We’ve been cutting each sheet in half, and making four servings – but, we’ve found that the servings are too large to finish, and also that the puff pastry box actually says that it contains 12 servings (meaning that we’ve each one been eating 3 servings at a sitting!)

In the future, I think we’ll cut each sheet into three sections, which works with the way Trader Joe’s seems to package their fish (three large pieces), for six servings.

1. Lightly salt and pepper each piece of fish.

2. Place a piece of fish in the center of a piece of puff pastry. Cover with chopped tarragon and minced shallots. (Other herbs and regular onions will do in a pinch.)

3. Wrap the fish up in the pastry, pinching the edges shut. Place seamside down on a baking sheet.

4. Bake in a 350 oven for about 20 minutes or until the pastry is golden.

5. Serve with rice pilaf and veggie of choice and salad. (We’ve skipped the egg wash and the wine sauce – and have been perfectly content.)


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