A pocket with a hidden surprise, these salmon Wellingtons are sure to fill you and your family up
- 2 large leeks; white part only; thinly sliced
- 2 tablespoons butter
- 2 garlic cloves; minced
- 1/2 cup dry white wine
- 1 teaspoon lemon zest
- 1/2 teaspoon salt; divided
- 1/4 teaspoon freshly ground black pepper; divided
- 1 package frozen puff pastry (17.3-ounce); thawed
- 4 (5 to 6-ounce) skinless salmon fillets
Sauté 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 teaspoon pepper.
Roll out each pastry sheet on a lightly floured surface into a 12-inch square. Cut each in half, forming 4 twelve-by-six-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 lengthwise on top of leek mixture. Fold short sides of pastry over fillets. Pinch together 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.