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Salmon and Rice Stuffed Pastry with Dill Sauce

Create a restaurant-like experience in your own home with this simple yet elegant dinner for two. Crispy puffed pastry stuffed with fresh salmon, rice, herbs and vegetables, topped with a silky, creamy dill sauce, presents a rewarding dish to savour.

Salmon and Rice Stuffed Pastry with Dill Sauce




Yield
Makes 2 servings.


Ingredients

Salmon:

  • 1/2 lb (250 g) salmon fillet
  • 1/4 tsp (1 mL) each, salt and freshly cracked black pepper
  • 1/2 tsp (2 mL) extra virgin olive oil
  • 1 cup (250 mL) chopped cremini mushrooms
  • 1 cup (250 mL) chopped onion
  • 1 cup (250 mL) chopped, packed baby spinach
  • 1 tbsp (15 mL) chopped fresh dill
  • 1 cup (250 mL) cooked, U.S. long grain white rice
  • 1/2 lb (250 g) puff pastry, rolled into a 10-inch (25 cm) square, chilled
  • 1 egg, lightly beaten
  •   Coarse salt

Sauce:

  • 2 tsp (10 mL) butter
  • 1 shallot, thinly sliced
  • 1 clove garlic, peeled and sliced
  • 1/4 tsp (1 mL) each, salt and freshly cracked black pepper
  • 1/2 cup (125 mL) dry white wine
  • 1/2 cup (125 mL) cream
  • 1/4 cup (50 mL) whole milk
  • 2 tbsp (30 mL) chopped fresh dill

Directions

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the centre of the oven until pastry is puffed and golden, about 20 minutes. Let cool 10 minutes before slicing.
  6. 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.

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