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Salmon and Rice Wrapped in Pastry with Dill Sauce Recipe

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Salmon and Rice Wrapped in Pastry with Dill Sauce
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Ingredients
11
Count
Nutrition
1355
Calories
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Ingredients:

Directions:

  1. For salmon, rice, pastry: Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
  2. Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
  3. Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
  4. Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
  5. For dill sauce: Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
  6. If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
  7. Transfer salmon packages to plates. Spoon Dill Sauce around and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1355.39 Kcal (5675 kJ)
Calories from fat 1013.14 Kcal
% Daily Value*
Total Fat 112.57g 173%
Cholesterol 157.79mg 53%
Sodium 504.93mg 21%
Potassium 302.61mg 6%
Total Carbs 67.9g 23%
Sugars 5.5g 22%
Dietary Fiber 3.95g 16%
Protein 14.06g 28%
Vitamin C 3.7mg 6%
Vitamin A 0.6mg 19%
Iron 4mg 22%
Calcium 94.6mg 9%
Amount Per 100 g
Calories 356.33 Kcal (1492 kJ)
Calories from fat 266.35 Kcal
% Daily Value*
Total Fat 29.59g 173%
Cholesterol 41.48mg 53%
Sodium 132.75mg 21%
Potassium 79.56mg 6%
Total Carbs 17.85g 23%
Sugars 1.45g 22%
Dietary Fiber 1.04g 16%
Protein 3.7g 28%
Vitamin C 1mg 6%
Vitamin A 0.1mg 19%
Iron 1.1mg 22%
Calcium 24.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.7
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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