cookingwithliz
06-10-2010, 07:46 AM
I received this recipe from riceinfo.com as part of their media kit. I tried it and it was so awesome I wanted to share.
1/2 lb salmon fillet
1/4 tsp each, salt and freshly cracked black pepper
1/2 tsp extra virgin olive oil
1 cup chopped onion
1 cup chopped, packed baby spinach
1 tbsp chopped fresh dill
1 cup cooked, U.S. long grain white rice
1/2 lb puff pastry, rolled into a 10-inch (25 cm) square, chilled
1 egg, lightly beaten
Coarse salt
Sauce:
2 tsp butter
1 shallot, thinly sliced
1 clove garlic, peeled and sliced
1/4 tsp each, salt and freshly cracked black pepper
1/2 cup dry white wine
1/2 cup cream
1/4 cup whole milk
2 tbsp chopped fresh dill
Methods/steps
Preheat oven to 400°F (200°C).
Season salmon with salt and pepper. In a large skillet, heat oil over medium-high heat. Sear salmon on both sides, about 1 minute per side. Remove from pan, place on plate and refrigerate until ready to use. In same skillet, add mushrooms and onions. Cook until golden, about 4 minutes. Add spinach, remove from heat and cook until spinach is wilted. Sprinkle with dill and stir in rice.
Arrange chilled pastry in the centre of a parchment-lined rimmed baking sheet. Place half of the rice mixture in the middle third of the pastry. Top with chilled salmon. Cover with remaining rice mixture. Fold one side of pastry over salmon. Fold over remaining side of pastry to enclose salmon. Fold ends of pastry underneath salmon. Cut vents in top of pastry. Brush with egg and sprinkle with salt.
Bake in the centre of the oven until pastry is puffed and golden, about 20 minutes. Let cool 10 minutes before slicing.
Meanwhile, in a medium saucepan, melt butter over medium-high heat. Add shallots and cook until tender, but not browned, about 5 minutes. Stir in garlic, salt and pepper and cook one minute. Pour in wine and cook until almost evaporated. Pour in cream, milk and dill. Whisking until combined. Keep warm until ready to serve.
Slice salmon pastry in half and top with warm dill sauce.
1/2 lb salmon fillet
1/4 tsp each, salt and freshly cracked black pepper
1/2 tsp extra virgin olive oil
1 cup chopped onion
1 cup chopped, packed baby spinach
1 tbsp chopped fresh dill
1 cup cooked, U.S. long grain white rice
1/2 lb puff pastry, rolled into a 10-inch (25 cm) square, chilled
1 egg, lightly beaten
Coarse salt
Sauce:
2 tsp butter
1 shallot, thinly sliced
1 clove garlic, peeled and sliced
1/4 tsp each, salt and freshly cracked black pepper
1/2 cup dry white wine
1/2 cup cream
1/4 cup whole milk
2 tbsp chopped fresh dill
Methods/steps
Preheat oven to 400°F (200°C).
Season salmon with salt and pepper. In a large skillet, heat oil over medium-high heat. Sear salmon on both sides, about 1 minute per side. Remove from pan, place on plate and refrigerate until ready to use. In same skillet, add mushrooms and onions. Cook until golden, about 4 minutes. Add spinach, remove from heat and cook until spinach is wilted. Sprinkle with dill and stir in rice.
Arrange chilled pastry in the centre of a parchment-lined rimmed baking sheet. Place half of the rice mixture in the middle third of the pastry. Top with chilled salmon. Cover with remaining rice mixture. Fold one side of pastry over salmon. Fold over remaining side of pastry to enclose salmon. Fold ends of pastry underneath salmon. Cut vents in top of pastry. Brush with egg and sprinkle with salt.
Bake in the centre of the oven until pastry is puffed and golden, about 20 minutes. Let cool 10 minutes before slicing.
Meanwhile, in a medium saucepan, melt butter over medium-high heat. Add shallots and cook until tender, but not browned, about 5 minutes. Stir in garlic, salt and pepper and cook one minute. Pour in wine and cook until almost evaporated. Pour in cream, milk and dill. Whisking until combined. Keep warm until ready to serve.
Slice salmon pastry in half and top with warm dill sauce.