Ingredients for Salmon Wrapped In Pastry With Rice
- Salmon Fillet
- Fresh Mushrooms
- 2 green onions
- 2 tbsp butter
- 2 large eggs, hard-boiled
- Long Grain Rice
- 1 tbsp lemon juice
- Puff Pastry Sheet
- Egg
- Salt And Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Salmon Wrapped In Pastry With Rice? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Salmon Wrapped In Pastry With Rice
- Preheat oven to 200°C (400°F).
- Place 1 lb salmon fillets in a saucepan with enough water to cover.
- Poach gently for 10 minutes, until cooked through. Remove and let cool completely.
- Roughly chop 8 oz mushrooms and finely slice 2 green onions.
- Melt 2 tbsp butter in a pan. Sauté mushrooms and green onions for 2-3 minutes. Transfer to a bowl.
- Flake the cooled salmon and add to the bowl with the mushrooms and onions.
- Chop 2 hard-boiled eggs and add to the bowl along with 1 ½ cups cooked rice.
- Stir in 1 tbsp lemon juice, salt, and pepper to taste.
- Roll out 1 sheet (14.1 oz) of thawed puff pastry into a 12x14 inch rectangle.
- Brush the edges of the pastry with 1 beaten egg.
- Spoon the salmon and rice mixture into the center of the pastry.
- Fold the pastry over the filling, sealing the edges tightly by crimping with a fork. Brush the top with remaining beaten egg.
- Score the top of the pastry with a knife to allow steam to escape.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is heated through.
- Serve hot with hollandaise sauce and steamed vegetables. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
102g
Carbs
30g
