Salmon Wellington

That's right - Salmon Wellington! What a great idea for people who don't eat beef. Haven't tried it yet, but look forward to it.

2 large leeks, white part only, thinly sliced
2 Tbs 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 (17.3 oz) package frozen puff pastry (2 sheets), thawed
4 (5-to-6 oz) skinless salmon fillets

Saute leeks in butter in a medium skillet over medium heat about 5 minutes or until softened. Stire in garlic, and cook 1 minute. Add wine; cook 5 mins or unti liquid evaporates. Remove from heat, and stir in lemon zest, 1/4 tsp 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- x 6-inch) rectangles. Spoon 1/4 cup leek mixture lengthwise down the center of each rectangle. Sprinkle fillets evenly with remaining 1/4 tsp salt and remaining 1/8 tsp 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 F for 18-20 mins or until pastry is golden brown. Let stand 5 mins. Cut each pastry diagonally in half using a serrated knife.

Makes 4 servings.
From Coastal Living.