Salmon With Wild Rice Pilaf in Puff Pastry
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Yields:
-
4 large individual servings
- Serves:
- 4
ingredients
-
wild rice pilaf
- 118.29 ml long grain white rice
- 118.29 ml wild rice
- 1 bay leaf
- 236.59 ml low sodium chicken broth
- 118.29 ml minced fresh onion
- 29.58 ml butter
- 29.58 ml fresh lemon juice
- 170.09 g fresh shiitake mushrooms, chopped
- 2 sheet frozen puff pastry
- 680.38 g king salmon fillets, skinless cut into 4 serving portions
- 1 egg, beaten with
- 4.92 ml water
-
Dijon mustard tarragon sauce
- 157.80 ml bottled clam juice
- 295.73 ml whipping cream
- 44.37 ml fresh tarragon, minced
- 14.79 ml Dijon mustard
directions
- 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.
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