Salmon With Wild Rice Pilaf in Puff Pastry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4

INGREDIENTS

Nutrition
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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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