Salmon and Rice in Puffed Pastry

 Salmon and Rice in Puffed Pastry 

Such a simple recipe yet so elegant and absolutely delicious! Seems the older I get the more I love salmon.  I can’t get enough of it lately. Especially when you wrap it in a buttery, flaky crust and add some creamy lemon dill sauce.  So good.

Salmon and Rice in Puffed Pastry 

1/4 cup basil leaves

3 cloves garlic

1 tablespoon lemon juice

1 teaspoon salt

pinch of sugar

1/2 cup of cold softened butter, cut into pieces

Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine.  Remove from processor to a bowl and stir in chopped butter until smooth. Set aside for recipe. Refrigerate any leftovers.

 

Rice Mixture

1 cup long-grain white rice

salt and pepper to taste

1 teaspoon dill weed  

Prepare rice as directed on package. It should be fluffy with no liquid left. Add salt and pepper to taste and a teaspoon of the dill weed.  Set aside until cool.

Salmon

pesto butter (see recipe above)

1 sheet frozen puff pastry (from 17 1/4-ounce package), thawed

1 large skinless salmon fillet, about 6-ounces

Salt and pepper

2 teaspoons dill weed 

1 egg beaten with 1 tablespoon water

Spray a large baking sheet with non-stick spray and line with parchment paper. Set aside.  Roll out 1 pastry sheet on a very lightly floured surface to large rectangle. Brush entire top of pastry with melted butter. Add rice mixture to center of the pastry.  

Pat salmon fillet dry with paper towels. Sprinkle both sides of fillet with salt, pepper and dill weed and lay fillet on top of rice. Spread pesto butter on top of each piece of salmon. 

Fold pastry dough over salmon to touch in the middle. Fold ends over salmon. Flip over, seem side down and move to baking sheet. Brush entire top with egg wash. Arrange salmon, seam side down. Cover and chill 30 minutes.

Remove pastry and salmon from refrigerator.  Make slits in top with a sharp knife so steam can escape. Preheat oven to 400 degrees.

 

Bake until golden brown and thermometer inserted into fish registers 145 degrees, about 30 minutes. 

 

Serve with additional lemon dill sauce on the side.

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