Salmon Coulibiac

Name: Salmon Coulibiac
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 1 Tbsp fresh dill leaves; 1 egg yolk, beaten with 1 tablespoon milk, for egg wash; 2 hard-boiled eggs, chopped; 227 grams freshly sliced mushrooms sauteed and patted dry; 1 onion, sliced; 2 sheets frozen pastry dough, thawed; 1 kilograms side of salmon; 16 servings Salt and freshly ground black pepper; 710 milliliters spinach, sauteed and squeezed dry; 1 teaspoon freshly chopped thyme leaves

Salmon Coulibiac might be a good recipe to expand your main course collection. This dairy free and pescatarian recipe serves 16. One serving contains 148 calories, 19g of protein, and 7g of fat. A mixture of side of salmon, egg yolk, spinach, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pas

Instructions

Roll out 2 pastry sheets to 1/2-inch thickness and set aside in the refrigerator for 30 minutes to rest prior to assembly. (This will make it easier to handle). At this time preheat the oven to 350 degrees F.

Ingredients you will need

Roll

Equipment you will use

Oven

When ready to assemble, lay 1 of the pastry sheets on a flat floured surface.

Brush with egg wash and evenly spread the spinach on top. Then cover the spinach with the sauteed mushrooms.

Ingredients you will need

Mushrooms

Spinach

Spread

Egg

Lay the whole side of salmon on top of the spinach and mushrooms, making sure you have at least 1/2-inch of pastry left all around the salmon.

Ingredients you will need

Mushrooms

Spinach

Salmon

Preheat oven at 350 degrees F.

Equipment you will use

Oven

Season the salmon with salt and pepper and top with the chopped eggs and sliced raw onion.

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Salt And Pepper

Salmon

Onion

Egg

Sprinkle with chopped dill and thyme and brush the egg wash liberally around the edges of the bottom pastry.

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Thyme

Dill

Egg

Place the other pastry sheet on top of the salmon and press the 2 sheets together so they seal tightly (the whole thing should look like a parcel). Egg wash the top and sprinkle with little salt.

Ingredients you will need

Salmon

Salt

Egg

Transfer the salmon to a sheet pan and place in the preheated oven for 30 minutes.

Ingredients you will need

Salmon

Equipment you will use

Oven

Frying Pan

After 30 minutes check internal temperature by placing an instant-read thermometer into the center of the salmon. When it reads 125 degrees F remove from the oven and allow to rest for a further 10 minutes. It will continue to cook for a further 20 minutes or so.

Ingredients you will need

Salmon

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Kitchen Thermometer

Oven

Transfer salmon to a cutting board and using a serrated knife, slice into 2-inch pieces.

Ingredients you will need

Salmon

Equipment you will use

Serrated Knife

Cutting Board

Place on a serving platter and enjoy.

Equipment

Ingredients

Servings:

1Tbsp

fresh dill leaves 1

egg yolk, beaten with 1 tablespoon milk, for egg wash 2

hard-boiled eggs, chopped 227grams

freshly sliced mushrooms sauteed and patted dry 1

onion, sliced 2sheets

frozen pastry dough, thawed 1kilograms

side of salmon 16servings

Salt and freshly ground black pepper 710milliliters

spinach, sauteed and squeezed dry 1teaspoon

freshly chopped thyme leaves

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon.

Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.