5.0 from 27 votes
Coulibiac of Salmon Recipe (Salmon Wellington)
Salmon Coulibiac Recipe, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry. A traditional Russian dish for the holidays.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 877 kcal
Course:
Main Course
Cuisine:
Russian
Ingredients
- 2 heets puff pastry, thawed
- 2 tablespoons unsalted butter
- 3 shallots, thinly sliced
- 1 pound mushrooms, sliced
- 1/2 cup white wine
- 1/4 cup chopped dill
- 1 cup cooked, leftover rice
- 2 pieces salmon, (6-8 ounces each) cut in half for 4 square-ish pieces
- 1 box chopped frozen spinach, thawed
- 1 large egg
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste, and add the wine. Allow the mushrooms to simmer until the wine has completely absorbed and the mushrooms are nearly dry, about 15-20 minutes.
- Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice, make sure to leave a border around the edges.
- Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt. Once the mushrooms have cooked down, layer them on top of the spinach. Top each stack with a half-portion of salmon. Salt and pepper the salmon and sprinkle with fresh dill.
- Whisk the egg with 1 tablespoon water and brush it around the exposed puff pastry edges.
- Roll the second piece of puff pastry out into a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.
- Brush the remaining egg over the tops. Cut a small vent in the top of each pastry. Bake for 20-30 minutes until the tops are golden.
Cup of Yum
Notes
- To prep ahead, layer the ingredients and seal each puff pastry package well. Then wrap them individually in plastic and refrigerate overnight.
- When ready to bake, brush egg wash over the top and bake as instructed above.
Nutrition Information
Serving
8oz
Calories
877kcal
(44%)
Carbohydrates
77g
(26%)
Protein
18g
(36%)
Fat
54g
(83%)
Saturated Fat
15g
(75%)
Cholesterol
56mg
(19%)
Sodium
385mg
(16%)
Potassium
815mg
(23%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
8785IU
(176%)
Vitamin C
10.3mg
(11%)
Calcium
133mg
(13%)
Iron
5.8mg
(32%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 877
% Daily Value*
| Serving | 8oz | |
| Calories | 877kcal | 44% |
| Carbohydrates | 77g | 26% |
| Protein | 18g | 36% |
| Fat | 54g | 83% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 56mg | 19% |
| Sodium | 385mg | 16% |
| Potassium | 815mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 8785IU | 176% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 133mg | 13% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.