Alaska News

Photos: Kim Sunée's salmon Wellington

By the time New Year's Eve comes rolling in, if you're like me, you might be over the meatiness of the holidays, where turkey, ham, brisket and prime rib all seem to make appearances throughout these weeks of entertaining and eating.

So, just in time for New Year's, some friends shared some of their beautiful fish from this summer's catch. I thought I'd gussy up the fillets a bit with greens and puff pastry for Salmon Wellington, based on a traditional beef Wellington recipe, but without the beef.

It's an impressive dish and quite easy to make. And who doesn't love anything wrapped in layers of buttery pastry? You can improvise on the filling. I've made this with everything from sautéed mushroom and creamed spinach or sorrel to a bright green pesto.

Read more: Tired of meat-heavy holiday dishes? Try salmon Wellington

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