Sometimes you need to make something different for dinner. This can be hard, because your friends or family might not want to eat it, and making new recipes can be difficult. This week I took a chance and made something really different, Russian Coulibiac, or as the French call it Salmon en Croute, or as the Americans call it Salmon wrapped in puff pastry. I know my recipe is not traditional, but I made it how I like it, and it turned out that it wasn’t as hard as I thought. So this week try something different for dinner, its beautiful and everyone might just like it.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a knife and cutting board, a mixing spoon, a sauce pan with lid, a baking sheet, a pastry brush, the stove, and the oven.
If you are not allowed to use a knife or oven by yourself, you can ask an adult for help.
ChefElla’s Salmon & Rice Pilaf en Croute (6-8 pieces)
1 Cup Long Grain Rice, Texmati, Jasmine, Basmati or other type of rice
1 Cup Orzo Pasta
½ Cup Onion, Small Diced (about ½ medium onion)
¼ Cup Celery, Small Diced (about 1 large rib)
¼ Cup Carrot, Small Diced
¼ Cup Flat Leaf Parsley (Italian Parsley), Minced
1 tsp Garlic, Minced (about 1 clove)(If you do not have fresh substitute ¼ tsp granulated)
4 Cups Chicken Broth or Stock, Low Sodium
1 tsp Salt, Kosher or Sea
½ tsp Black Pepper
3 Tbl. Olive Oil
1 lb. Salmon, Filet, Skin Removed (a little over or under a pound is fine)
-If you do not know how to remove fish skin and would like to try there are some good videos online that you can refer to. You will need a long sharp knife to do this. If you do not want to remove the skin you can ask your butcher at the store to remove it. If you do not have a butcher after par cooking the salmon in the recipe you should be able to flip the salmon over and separate the skin from the salmon.
1 pkg Puff Pastry, Frozen, 2 pieces per box
1 ea Egg
Parchment paper, a Silpat, or Aluminum Foil
3. Preheat your oven to 400F. Remove the frozen puff pastry pieces from the package and let thaw on your counter. Set aside.
4. To make the rice pilaf, prepare your vegetables. Place your sauce pan on the stove on medium heat. Add two tablespoons of olive oil. Add the rice and orzo and stir to coat with the oil.
5. Mix the rice and orzo to keep it from sticking as it toasts about 3-5 minutes. When the rice and orzo begin to turn a brown color add the vegetables, but not the parsley, and the remaining tablespoon of oil and mix well. Stir occasionally as the vegetables cook 2-3 minutes.
6. Add the salt, pepper, and chicken stock to the pan and mix well. Turn to high heat. When the rice comes to a boil turn the heat to low and cook covered for the amount of time recommended on the rice package about 30-40 minutes.
7. When the rice is done, mix in the parsley, and then spread the pilaf over your baking sheet to cool. (NOTE: If you would like to serve the rice as a side for another dinner, mix in the parsley 10 minutes before the rice is done so it has time to cook.)
8. While the rice is cooking place aluminum foil on your baking sheet and spray with pan spray or spread a little oil on the foil. Place the salmon on the pan and sprinkle with a little salt and pepper.
9. Bake the salmon for 5-8 minutes if you would like your salmon medium, 8-10 minutes for done, and 10-15 minutes for well done. Remove of the salmon from the oven take it off the baking sheet and let cool. Wash the baking sheet to cool your rice later. When the rice is cool put it in a bowl and wash your baking sheet. Turn your oven to 425F.
10. Place a piece foil on your baking sheet and spray it with pan spray or coat with a little oil. Take one if the sheets of puff pastry and lay it out on top of the foil. In a small cup or bowl crack open your egg and beat with a fork. Brush the egg over the puff pastry. If you do not have a pastry brush using your fingers spread the egg over the entire puff pastry.
11. Taking about ½ of the rice pilaf and spread over the middle of the puff pastry. Leave about 1-2 inches around the edge free from rice. Using a spatula or your hands, place the salmon on top of the bed of rice. Cover the salmon with rice and pat it with your hands to pack the rice and salmon into a tight shape. You may have some rice left over.
12. Take the other piece of puff pastry and top the salmon and rice. Crimp, pinch, or roll up the edges of the puff pastry to close the salmon and rice inside. Brush the outside of the Salmon en Croute with more egg. If you would like to decorate your salmon you can purchase extra puff pastry, and using a cookie cutter cut out shapes. Place the shapes on top of the salmon and brush with egg.
13. Bake your Salmon en Croute for 20-25 minutes or until the puff pastry is a nice golden color.
14. Let the Salmon sit for 5-10 minutes and then slice to serve.
Serve your salmon with crème fraiche or dill sour cream. This is a great dish to serve with roasted root vegetables, roasted asparagus, or a nice salad.
ChefElla’s helpers can help by:
Measuring the ingredients
Older helpers can help by
Making the rice
Baking the salmon
Building the salmon en croute
Decorating the salmon en croute