Salmon-Herb Turnovers

Name: Salmon-Herb Turnovers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters basmati rice; 2 Tbsps butter; 177 milliliters dry white wine; 1 large egg, beaten to blend with 1 tablespoon water; 237 milliliters fat-skimmed chicken broth; 1 teaspoons fresh-ground pepper; 2 Tbsps chopped mixed fresh herbs such as chervil, chives, dill, parsley, or tarragon; 118 milliliters finely chopped mushrooms (common, exotic, or a mixture); 118 milliliters minced onion; 3 sheets (each 9 in. square) thawed frozen puff pastry (1 1/2 packages, 17.3 oz. each); 1 teaspoons salt; 227 grams boned, skinned salmon fillet, rinsed, patted dry, and cut into 1-inch chunks

Salmon-Herb Turnovers is a vegetarian recipe with 12 servings. One serving contains 405 calories, 6g of protein, and 26g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up herbs such as chervil, boned, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 1 1/2- to 2-quart pan, bring chicken broth and rice to a boil over medium-high heat. Reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes.

Ingredients you will need

Chicken Broth

Rice

Equipment you will use

Frying Pan

Meanwhile, in a 2- to 3-quart pan over medium heat, melt butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onion and mushrooms and stir often until onion is soft and liquid has evaporated, 7 to 8 minutes.

Ingredients you will need

Mushrooms

Onion

Add wine, increase heat, and bring to a boil; add salmon chunks and reduce heat to maintain a simmer. Cook, stirring often, until salmon is broken into flakes and most of the liquid has evaporated, 7 to 10 minutes. Stir in rice, salt, pepper, and herbs.

Ingredients you will need

Pepper

Salmon

Herbs

Rice

Salt

Wine

Cut each puff pastry sheet into nine 3-inch squares. On a lightly floured work surface, with a lightly floured rolling pin, roll each square once in each direction to flatten and stretch to approximately 4 inches.

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Puff Pastry Sheets

Roll

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Rolling Pin

Place 1 tablespoon filling in the middle of each square.

Brush edges lightly with egg mixture and fold diagonally over filling to make triangles; pinch edges to seal. Arrange pastries 1/2 inch apart on two cooking parchment-lined 12- by 15-inch baking sheets. Lightly brush the top of each pastry with egg mixture.

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Egg