Salmon With Wild Rice Pilaf In Puff Pastry Recipes

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SALMON WITH WILD RICE PILAF IN PUFF PASTRY



Salmon With Wild Rice Pilaf in Puff Pastry image

Born and raised in Alaska, I cannot imagine eating any salmon other than delicious Wild Alaskan Salmon. This dish will highlight the magnificant flavor and texture of our salmon with onion and shitake mushroom wild rice pilaf wrapped up in golden puff pastry. Serve with a rich, creamy dijon tarragon sauce. A little time consuming but worth every minute. Wow your guests!

Provided by jalexandropoulos

Categories     Rice

Time 1h30m

Yield 4 large individual servings, 4 serving(s)

Number Of Ingredients 16

1/2 cup long grain white rice
1/2 cup wild rice
1 bay leaf
1 cup low sodium chicken broth
1/2 cup minced fresh onion
2 tablespoons butter
2 tablespoons fresh lemon juice
6 ounces fresh shiitake mushrooms, chopped
2 sheets frozen puff pastry
1 1/2 lbs king salmon fillets, skinless cut into 4 serving portions
1 egg, beaten with
1 teaspoon water
2/3 cup bottled clam juice
1 1/4 cups whipping cream
3 tablespoons fresh tarragon, minced
1 tablespoon Dijon mustard

Steps:

  • Boil wild rice and bay leaf in water for 45 minutes. Drain.
  • Meanwhile, Melt butter in pan, saute mushrooms and onions until onions are soft and mushrooms release juices.
  • Add white rice and saute about 2 more minutes.
  • Add chicken broth and lemon juice, bring to boil.
  • Reduce heat to low, cover and simmer 20 minutes.
  • Mix drained wild rice with cooked rice pilaf and cool.
  • Butter large baking sheet.
  • Roll out each sheet of pastry to 12" square.
  • Cut each sheet into 4 squares.
  • Mound rice evenly onto 4 squares.
  • Top each rice mound with salmon.
  • Fold up and seal the corners of each filled square (the edges will not cover salmon).
  • Place the remaining 4 squares on top of each of the 4 filled squares. Tuck corners under and pinch seams together.
  • Save any remaining rice for another use.
  • Cover and chill for 30 minutes.
  • Brush with egg mixture and bake at 400 for 30 minutes.
  • Serve with sauce.
  • This makes 4 large servings. For smaller servings, cut the fish into 8 portions and fill each of 8 squares with rice and salmon. Pull up corners of each square and pinch the seams, completely enclosing and sealing the filling. Bake for only 20 minutes.
  • For Sauce:.
  • Combine whipping cream and bottled clam juice. Boil and reduce until thickend appx. 20 minutes.
  • Stir in dijon and tarragon.

Nutrition Facts :

SALMON COULIBIACS



Salmon Coulibiacs image

Individual portions are easier to serve at dinnertime than a single large coulibiac, a Russian dish of puff pastry enveloping poached salmon, mushrooms, and rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 2h15m

Number Of Ingredients 17

1/2 cup dry white wine, such as Sauvignon Blanc
1 dried bay leaf
1 celery stalk, cut into 2-inch pieces
1/2 teaspoon black peppercorns
12 ounces center-cut skinless salmon, preferably wild
1 stick unsalted butter
1 leek, well rinsed, root ends trimmed, cut into 1/4-inch rounds
8 ounces cremini mushrooms, cut into 1/4-inch slices (2 1/2 cups)
1 tablespoon all-purpose flour, plus more for dusting
1/2 cup cooked long-grain rice
1/4 cup chopped fresh dill
Coarse salt and freshly ground pepper
2 packages (each 14 ounces) all-butter puff pastry, thawed
1 egg yolk
1 tablespoon heavy cream
Lemon wedges, for serving
Sour-Cream-and-Dill Sauce, for serving

Steps:

  • Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high. Add salmon, cover, reduce heat to low, and cook until slightly opaque but still pink on inside, about 3 minutes. Remove salmon; let cool slightly. Strain liquid through a fine-mesh sieve; reserve. Flake salmon into large pieces.
  • Melt 3 tablespoons butter in a medium saute pan over medium-high. Add leek and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Transfer to a large bowl. Melt 4 more tablespoons butter in pan; add mushrooms and cook, stirring occasionally, until well browned, about 5 minutes. Add to leeks.
  • Melt remaining 1 tablespoon butter in pan. Whisk in flour, stirring constantly, until mixture is foamy and light brown, about 1 minute. Gradually whisk in 1 cup reserved poaching liquid. Bring to a boil, reduce to a rapid simmer, and cook, whisking constantly, until slightly thickened, about 2 minutes. Remove from heat; let cool. Stir into leek-mushroom mixture. Add rice, dill, and salmon. Season with salt and pepper and stir to combine.
  • On a floured surface, roll each piece of puff pastry (dusting with flour as necessary) into a 12-by-16-inch rectangle, 1/8 inch thick. Cut out twelve 4-by-6-inch rectangles; transfer to 2 parchment-lined baking sheets. Use small cookie cutters to cut shapes from excess dough, if desired.
  • Preheat oven to 425 degrees, with racks in upper and lower thirds. Divide filling evenly among pastry rectangles (about 1/4 cup each), mounding in center of one short side. With a pastry brush, dampen borders with cold water. Fold tops of pastry over filling. Press edges; crimp to seal tightly with the tines of a fork. Place cutouts on top, if desired; adhere with cold water. Cover with plastic wrap; refrigerate until firm, 20 minutes.
  • Beat together yolk and cream; brush each coulibiac with mixture. Bake, rotating halfway through, until puffed and golden brown, about 30 minutes. Serve warm, with lemon wedges and sauce.

COULIBIAC (SALMON AND RICE IN PUFF PASTRY)



Coulibiac (Salmon and Rice in Puff Pastry) image

Make and share this Coulibiac (Salmon and Rice in Puff Pastry) recipe from Food.com.

Provided by Wendys Kitchen

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup long-grain white rice
2 tablespoons butter
1/2 cup minced leek (white and pale green parts only)
6 ounces fresh shiitake mushrooms, stemmed, chopped
2 sheets frozen puff pastry, thawed
24 ounces skinless salmon fillet
1 egg, beaten with
1 tablespoon water

Steps:

  • Cook rice until tender. Set aside.
  • Melt butter in skillet over medium-low heat.
  • Add leek; sauté until beginning to soften, about 4 minutes.
  • Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes.
  • Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes.
  • Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
  • Butter large baking sheet.
  • Cut one pastry sheet into 4 equal squares. Divide rice mixture among centers of squares.
  • Set salmon atop rice. Sprinkle with salt and pepper.
  • Bring pastry corners up around salmon (pastry will not enclose salmon completely.)
  • Cut remaining pastry into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely.
  • Pinch edges together to seal, brushing with egg mixture.
  • Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.).
  • Preheat oven to 400°F Brush top of pastry with egg mixture.
  • Bake until golden about 30 minutes.

Nutrition Facts : Calories 1058.8, Fat 59.9, SaturatedFat 16.9, Cholesterol 157.3, Sodium 483.7, Carbohydrate 81.6, Fiber 3.2, Sugar 3.2, Protein 47.2

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