Coulibiac Of Salmon
Coulibiac Of Salmon is a pescatarian recipe with 4 servings. This main course has 958 calories, 29g of protein, and 58g of fat per serving. For $4.39 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. If you have rice, salmon, egg, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. If you like this recipe, take a look at these similar recipes: Coulibiac of Salmon, Spiced salmon coulibiac, and Coulibiac.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
4
Nutrition per Serving
Calories
958
Protein
29.37g
Carbs
77.28g
Fat
57.94g
Ingredients
Original recipe (4 servings) → 4 servings
- •2 sheets puff pastry
- •2 tablespoons butter
- •3 shallots
- •1 pound mushrooms
- •0.5 cup white wine
- •0.3 cup dill
- •1 cup rice
- •8 ounces salmon
- •1 box spinach
- •1 egg
- •4 servings salt and pepper
Directions
Preheat the oven to 400 degrees F.
Place a skillet over medium heat.
Add the butter, sliced shallots and mushrooms.
Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste and add the wine. Allow the mushrooms to simmer until the wine has completely reduced and the mushrooms are nearly dry--about 15-20 minutes.
Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice--make sure to leave a border around the edges.
Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice.
Sprinkle the spinach with a touch of salt.
Once the mushrooms have cooked down, layer them on top of the spinach.
Now top each stack with a half-portion of salmon. Salt and pepper the Salmon and sprinkle with fresh dill.
Whisk the egg and brush it around the exposed puff pastry edges.
Roll the second piece of puff pastry out to a slightly larger square.
Cut it into four smaller squares.
Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.
Brush the remaining egg over the tops.
Cut a small vent in the top of each pastry.
Bake for 20-30 minutes until the tops are golden!
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