Salmon Wellington is a riff on the classic British dish, Beef Wellington, said to have been invented in the 19th century. This version is streamlined, and a satisfying baking project.

I want to end the year in style. It doesn’t matter if the last 12 months haven’t been good, have brought anxiety, illness, loss, cancellations, and countless other big and little irritations.

1 teaspoon chopped fresh parsleyWhat To Do: 1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. 2. Evenly sprinkle both sides of salmon with salt and pepper. 3. Unfold puff ...

It truly is much easier than it looks: A salmon fillet is topped with a cheesy spinach mixture, then encased in puff pastry that is baked until perfectly golden brown. The result is a magazine-worthy ...

1 pound package puff pastry, thawed. 1 egg plus 1 teaspoon water, mixed. Season salmon with salt and pepper to taste; set aside. In a large nonstick pan, heat butter over medium heat and add ...

Salmon Wellington is based on a traditional beef Wellington recipe. It's an impressive dish and quite easy to make. By the time New Year's Eve comes rolling in, if you're like me, you might be ...

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*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. SALMON WELLINGTON Yield: 8 servings 3 tablespoons butter or margarine 1 (8-ounce) can artichoke quarters, drained and ...