Salmon and Rice Wrapped in Pastry with Dill Sauce
Elevate your dinner table with this show-stopping Salmon and Rice Wrapped in Pastry with Dill Sauce. Featuring tender salmon fillets layered with a fragrant mixture of fluffy white rice, fresh herbs, and zesty lemon, this recipe combines rich flavors with stunning presentation. Each salmon parcel is encased in golden, buttery puff pastry, creating a crisp and flaky crust. To top it off, a silky dill sauce infused with Dijon mustard adds a tangy, velvety finish that perfectly complements the delicate fish. This impressive yet approachable dish is perfect for entertaining or a luxurious family meal. Ready in under an hour, it effortlessly balances elegance and ease, making it ideal for seafood lovers seeking something special.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets
- 2 cups Cooked white rice
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Puff pastry sheets, thawed
- 1 piece Egg, beaten
- 2 tablespoons Butter
- 1 tablespoon Flour
- 1.25 cups Milk
- 1 teaspoon Dijon mustard
- 1.5 tablespoons Fresh dill, chopped (for sauce)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the cooked white rice, 2 tablespoons of fresh parsley, 2 tablespoons of fresh dill, lemon zest, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Set aside.
Lightly season the salmon fillets with the remaining salt and pepper on both sides.
Roll out the thawed puff pastry sheets on a floured surface. Each sheet should cover two salmon fillets when halved.
Lay a piece of salmon on one half of the pastry rectangle. Top each fillet with ½ cup of the rice mixture, spreading it evenly over the fish.
Fold the puff pastry over the salmon and rice to enclose them completely. Press the edges gently to seal and crimp with a fork for a decorative touch. Trim any excess pastry if needed.
Place the wrapped parcels seam-side down on the prepared baking sheet. Brush the tops and sides with beaten egg for a glossy finish.
Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
While the salmon bakes, make the dill sauce. Melt butter in a small saucepan over medium heat, then whisk in the flour to form a roux. Cook for 1 minute, stirring constantly.
Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the sauce thickens, about 3-4 minutes.
Stir in the Dijon mustard and 1.5 tablespoons of fresh dill. Season with additional salt and pepper to taste, then remove from heat.
Serve the salmon and rice pastries hot, drizzled with the creamy dill sauce.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
