FOOD & HOME
Savory salmon koulibiac with buttered pilaf
Puff pastry salmon pie with buttery fried rice.
Make every day delicious
Double Wall Oven Flex Duo™
Smart Induction Cooktop in Stainless Steel
Impress your friends by turning a traditional dish into a party pleaser.
Ingredients
1lb salmon
For the brine:
4 cups water, 4 tbsp salt, 2 tbsp sugar, 1 tbsp coriander, 1⁄2 tbsp
cumin, 1⁄2 tbsp black pepper, 1 bay leaf, 2.5 tsp grated ginger
For the pie:
puff pastry dough (frozen, 12in x 16in), 4-5 slices
prosciutto, 1.5 cups chopped and sautéed duxelles (chopped,
sautéed mushrooms), 1/3 cup blanched and squeezed spinach,
2 tbsp each of basil, dill, oregano, and marjoram,
2 hard-boiled eggs (separated), 1 egg for egg wash
For the pilaf:
1⁄2 cup each of white basmati rice, brown basmati rice,
and wild rice, 2 cups chicken stock, butter
Recipe steps
For a tender and flavorful salmon fillet, begin by preparing a brine. In a pot, combine all the necessary brine ingredients and bring to a boil. Once the mixture reaches a boil, reduce the heat, letting it simmer for about 15 minutes. Make sure to let the brine cool down completely. Then, carefully place the prepped salmon into the brine and let it soak for 90 minutes. Finally, remove the salmon from the brine and gently pat it dry.
Now it's time to create vibrant layers of flavor and texture. Spread a layer of prosciutto as the foundation, followed by a carefully arranged sequence of duxelles, spinach and fragrant herbs. Next, gently place the salmon on top, followed by an additional layer of spinach and herbs. Now, delicately add the egg whites and yolks, ensuring an even distribution. To complete this mouthwatering masterpiece, crown it with the remaining prosciutto, bringing all these delightful layers together in perfect harmony.
Next, let's have fun with the puff pastry. Roll it out flat using a rolling pin. Now, the exciting part – carefully wrap up all those flavorful layers we've been building, like you're preparing a tasty gift. To give it that irresistible golden hue, generously brush the pastry with an egg wash. Then, bake in the oven at 375°F for 15 minutes. Before you know it, you'll have a beautifully baked dish ready to delight your taste buds!
For the pilaf, soak the three different types of rice in cold water for at least three hours. Then, heat up a pan and stir-fry the rice in butter. Add some rich chicken stock to the mix, cover it and cook in the oven at 350°F for 20 minutes. When it's time to serve, slice your Koulibiac into satisfying portions and pair them with a side of pilaf. Now this easy yet delicious recipe is ready for all your party guests to enjoy.
Arrange the sliced salmon Koulibiac beautifully, creating a captivating party centerpiece that will have everyone at the gathering hungry
for more.
