Salmon Coulibiac Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.In a skillet, melt butter over medium heat and sauté onions until translucent. Add mushrooms and cook until they release their moisture.
• STEP 3.In a separate pot, cook rice according to package instructions. Once cooked, fluff with a fork and set aside.
• STEP 4.Roll out the puff pastry on a lightly floured surface into a rectangle. Place the salmon fillet in the center and season with salt and pepper.
• STEP 5.Spread the cooked rice over the salmon, followed by the sautéed mushrooms and dill. Fold the pastry over the filling, sealing the edges.
• STEP 6.Transfer the coulibiac to the prepared baking sheet and brush with beaten egg. Bake for 30-35 minutes or until the pastry is golden brown and the salmon is cooked through.
• STEP 7.Allow the coulibiac to cool for a few minutes before slicing. Serve with lemon wedges and a dollop of sour cream.
• STEP 8.Enjoy this delicious and impressive Salmon Coulibiac!

Cooking Tips

• Make sure to properly seal the edges of the puff pastry to prevent any filling from leaking out during baking.
• You can customize the filling by adding spinach, cheese, or other vegetables of your choice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispness of the pastry.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the coulibiac in the oven at 350°F (175°C) for about 15 minutes or until warmed through.
• Serve the Salmon Coulibiac with lemon wedges and a dollop of sour cream for added freshness and creaminess.