1 bunch of tarragon, chopped<\/p>\n 1-2 scallions, minced<\/p>\n 1-2 pounds wild salmon<\/p>\n olive oil, salt and pepper to taste<\/p>\n 1 package of puff pastry<\/p>\n 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<\/em> (meaning that we’ve each one been eating 3 servings<\/em> at a sitting!)<\/p>\n 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.<\/p>\n 1. Lightly salt and pepper each piece of fish.<\/p>\n 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.)<\/p>\n 3. Wrap the fish up in the pastry, pinching the edges shut. Place seamside down on a baking sheet.<\/p>\n 4. Bake in a 350 oven for about 20 minutes or until the pastry is golden.<\/p>\n 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.)<\/p>\n Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading ![\"\"](\"http:\/\/i108.photobucket.com\/albums\/n18\/womantalk\/IMG_1842.jpg\")
Salmon Wellington<\/strong><\/p>\n