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Salmon and Rice Stuffed Pastry with Dill Sauce Recipe
 
Recipe
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Salmon and Rice Stuffed Pastry with Dill Sauce
Total time: 30 to 60 minutes

Preparation time : 15 minutes
Cooking time: 25-30 minutes

 
Difficulty: Easy
Ingredients
For 2 servings

Salmon
- 250 g / 1/2 lb salmon fillet
- 1/4 tsp each, salt and freshly cracked black pepper
- 1/2 tsp extra virgin olive oil
- 250 ml / 1 cup chopped cremini mushrooms
- 250 ml / 1 cup chopped onion
- 250 ml / 1 cup chopped, packed baby spinach
- 1 tbsp chopped fresh dill
- 250 ml / 1 cup cooked, U.S. long grain white rice
- 250 g / 1/2 lb puff pastry, rolled into a 10-inch (25 cm) square
- 1 egg, lightly beaten

Sauce
- 2 tsp butter
- 1 shallot, thinly sliced
- 1 clove garlic, peeled and sliced
- 1/4 tsp each, salt and freshly cracked black pepper
- 125 ml / 1/2 cup dry white wine
- 125 ml / 1/2 cup cream
- 60 ml / 1/4 cup whole milk
- 2 tbsp chopped fresh dill
Method
  1. Preheat oven to 400°F / 200°C.
  2. Season salmon with salt and pepper.
  3. In a large skillet, heat oil over medium-high heat. Add mushrooms and onions. Cook until golden, about 4 minutes.
  4. Add spinach, remove from heat and let rest until spinach is wilted. Sprinkle with dill and stir in cooked rice.

Assembly

  1. Arrange chilled pastry in the centre of a parchment-lined baking sheet.
  2. Place half of the rice mixture in the middle third of the pastry.
  3. Top with salmon.
  4. Cover with remaining rice mixture.
  5. Fold one side of pastry over salmon. Fold over remaining side of pastry to enclose salmon.
  6. Fold ends of pastry underneath salmon.
  7. Cut vents in top of pastry.
  8. Brush with egg.
  9. Bake in the centre of the oven until pastry is puffed and golden, about 20 minutes. Let cool 10 minutes before slicing.

Sauce

  1. Meanwhile, in a medium saucepan, melt butter over medium-high heat.
  2. Add shallots and cook until tender and translucid, about 5 minutes.
  3. Stir in garlic, salt and pepper and cook one minute. Pour in wine and cook until almost evaporated.
  4. Pour in cream, milk and dill. Whisking until combined. Keep warm until ready to serve.
  5. Slice salmon pastry in half and top with warm dill sauce.
Nutrition

PER SERVING: about 620 cal, 32 g pro, 30 g total fat (10 g sat fat), 44 g carb, 3 g fibre, 85 mg chol, 960 mg sodium, 2 mcg zinc, 4 mcg B12. %RDI: iron 20%, calcium 15%, vit A 40%, vit C 25%, zinc 15%, B12 65%

 
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Photo and collaboration: www.riceinfo.com

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