- By Steve Lee for A​laska Seafood

C​elebrate good times (they still exist) with this Alaska Salmon Wellington recipe

G​ive festive celebrations some welly with this hearty dish

3w ago

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We're always looking for a reason to celebrate. Always. And with Christmas just days away and New Year's Eve not far behind it, none of us need any further excuses to create this ceremonious centre piece. And why can't fish be the life and 'sole' of any party?

Fish is a healthier spin on the meat, carbs and chocolate overload we've experienced during the festive period and this spectacular dish offers up the perfect balance of naughty and nice. Could it be the combination of flavours within the whole salmon, green pesto and spinach with sweet roasted red peppers or the delicious layers of filo pastry? Either way it's making us drool with anticipation and feels perfect for right now.

Be warned, this Celebration Alaska Salmon Wellington (named so, because it's worth celebrating) is no party pooper, but it may cause you to fall into a happy, satisfied food coma immediately afterwards. But the washing up is minimal and the whole thing takes less time to cook than a traditional Christmas dinner!

A​laska Seafood

A​laska Seafood

T​his salmon is from Alaska Seafood, which is available from all major supermarkets (and the small ones too) and has been caught sustainably along the rugged 34,000-mile pollution-free Alaskan coastline. It definitely gets our golden stamp of approval and not just for the taste: the salmon is high in protein, low in saturated fat and rich in essential vitamins and minerals.

We can vouch for the quality of this fish because it is governed by the Alaska Seafood Marketing Institute (ASMI), a public-private partnership between the State of Alaska and the Alaska seafood industry that ensures only the best seafood reaches the rest of the world.

Choose a nice bottle of wine, or even bubbly, and follow up this salmon wellington dish with all your favourite gooey desserts, if you have any room left of course. And remember this dish isn't just for Christmas. It works for New Years, Easter, anniversaries, summer buffets and wedding celebrations. That's something to celebrate!

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Comments (3)

  • I've done this before for my wife's birthday, once. I served it with a foamed mustard cream and it was absolutely decadent! I'll have to do it again!

      24 days ago
  • It sounds like famous Russian fish pie, Coulibiac, which is mine and whole family favorite. When I cook it, I char grill peppers on open flame on stove and lightly freeze salmon. So it's not dry(ish) and still pink inside.

      23 days ago