Ingredients with Measurements:
- 1 lb salmon fillet, skin removed
- 1 cup cooked rice
- 1/2 cup chopped mushrooms
- 1/2 cup chopped onions
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 cup chopped chives
- 1/4 cup chopped spinach
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp capers
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp nutmeg
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt butter and olive oil. Add mushrooms, onions, and garlic. Cook until softened, about 5 minutes.
3. Add parsley, dill, chives, spinach, lemon juice, capers, salt, black pepper, paprika, and nutmeg. Cook for another 2 minutes.
4. Add cooked rice to the skillet and mix well.
5. Roll out the puff pastry on a floured surface into a rectangle about 12 inches by 16 inches.
6. Place the salmon fillet in the center of the pastry.
7. Spoon the rice mixture on top of the salmon fillet.
8. Fold the pastry over the salmon and rice, tucking the ends under to seal.
9. Brush the beaten egg over the pastry.
10. Bake for 30-35 minutes or until the pastry is golden brown and the salmon is cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 9g
Cholesterol: 110mg
Sodium: 630mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 1g
Protein: 22g
Substitutions for ingredients:
- Salmon fillet can be substituted with any other fish fillet.
- Rice can be substituted with quinoa or couscous.
- Mushrooms can be substituted with any other vegetable of choice.
- Dill, parsley, chives, and spinach can be substituted with any other herbs of choice.
Variations:
- Add chopped hard-boiled eggs to the rice mixture.
- Use puff pastry sheets to make individual portions.
- Add a layer of sliced hard-boiled eggs on top of the rice mixture before folding the pastry over.
Tips and tricks:
- Make sure to remove the skin from the salmon fillet before using.
- Thaw the puff pastry according to package instructions before using.
- Use a sharp knife to cut the pastry to prevent it from tearing.
- Let the salmon coulibiac rest for a few minutes before slicing and serving.
Storage instructions:
Store any leftover salmon coulibiac in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salmon coulibiac in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the salmon coulibiac on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with fresh herbs and lemon wedges.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Sauteed green beans
- Roasted potatoes
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the baking sheet halfway through cooking.
- If the pastry is burning before the salmon is cooked through, cover the pastry with foil and continue baking.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F.
- Store any leftover salmon coulibiac in the refrigerator within 2 hours of cooking.
Food history:
Salmon coulibiac is a traditional Russian dish that dates back to the 19th century. It is typically made with salmon, rice, mushrooms, and herbs, wrapped in puff pastry and baked until golden brown.
Flavor profiles:
The salmon coulibiac is a savory dish with a buttery puff pastry crust, tender salmon, and a flavorful rice and mushroom filling.
Serving suggestions:
Serve the salmon coulibiac as a main dish for a special occasion or holiday meal.
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Region: Russian