SALMON RICE PUFF
This simple recipe is from the 1930s, but it's just as delicious today. My mother served it with creamed vegetables.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 3-4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk eggs and milk. Stir in the salmon, rice, onions, celery, lemon juice and Worcestershire sauce. Transfer to a greased shallow 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 20 minutes. Sprinkle cheese; bake 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 325 calories, Fat 15g fat (6g saturated fat), Cholesterol 171mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.
SALMON COULIBIACS
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
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.
PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (220°C).
- In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
- Add the spinach, salt, and pepper, cooking until spinach is wilted.
- Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
- On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
- Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
- Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
- Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
- Brush the top again with the egg wash.
- Bake for 20-25 minutes, until pastry is golden brown.
- Slice, then serve!
- Enjoy!
Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams
SALMON COULIBIAC
This majestic fish pie makes a brilliant dinner party centrepiece which can be prepared ahead
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h
Number Of Ingredients 16
Steps:
- First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.
- Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.
- Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.
- To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,
- Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.
- To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).
Nutrition Facts : Calories 917 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 7.63 milligram of sodium
SALMON PUFF
For a fluffy and inexpensive way to serve seafood, try this delicious recipe. The salmon makes this dish so tasty and I love to serve these as appetizers or bring them to pot-lucks.-Marilyn Kutzli, Clinton, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. , Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 141mg cholesterol, Sodium 664mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
SALMON EGG-FRIED RICE
An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside
Provided by Sophie Godwin - Cookery writer
Categories Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
- Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.
Nutrition Facts : Calories 432 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium
SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE
Categories Mushroom Rice Bake Salmon Winter Engagement Party Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- For salmon, rice, pastry:
- Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
- Melt butter in heavy medium 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. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut 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 if necessary to adhere. 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 and thermometer inserted into fish registers 145°F, about 30 minutes.
- For dill sauce:
- Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
- If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
- Transfer salmon packages to plates. Spoon Dill Sauce around and serve.
COULIBIAC (SALMON AND RICE IN PUFF PASTRY)
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
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
SALMON WITH WILD RICE PILAF IN PUFF PASTRY
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
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 & LEMON RICE PASTRY PARCEL
Throw a whole new spin on fish pie with this flaky puff pastry bake - filled with capers, basmati and red peppers too
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Boil 2 of the eggs in a small pan of water for 8 mins. Cool under cold water, peel and quarter. In a large bowl, mix the rice, crème fraîche, parsley, capers, spring onions, salmon and peppers. Season well.
- On a lightly floured surface, divide the pastry into 2, then roll out each piece to a rectangle about 27 x 21cm, making one slightly larger than the other. Lay the smaller rectangle on a baking sheet and spoon the rice mix on top, leaving a small border around the edge. Nestle the egg quarters in the rice. Brush the pastry edge with a little beaten egg, then top with the remaining pastry and seal the edges well with a fork. Trim any excess pastry. Chill for 15 mins. Meanwhile, heat oven to 220C/200C fan/gas 7.
- Brush the parcel all over with beaten egg and make a small slit in the top. Bake for 25 mins until golden and hot. Serve in slices with new potatoes, if you like.
Nutrition Facts : Calories 514 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium
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