Rwop Finalist Salmon Wrapped In Pastry With Cucumber Sauce Food

BAKED SALMON WITH CUCUMBER SAUCE

Steps:

• Place the salmon on a large piece of lightly buttered foil on a baking sheet. Season lightly and sprinkle with lemon juice.
• Wrap loosely and bake at 170 C / 325 F / Gas 3 for 20-25 minutes until cooked. Leave to cool in the foil.
• Dice the cucumber very finely. Cook in melted butter for 2 minutes until translucent.
• Add wine to the pan, bring to the boil and simmer until all the liquid has evaporated - about 10 minutes - and the cucumber is 'dry'.
• Remove from the heat, stir in the cream and dill and check seasoning.
• Serve immediately with the fish.

PUFF PASTRY-WRAPPED SALMON

Steps:

• For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
• Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
• Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
• Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
• Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
• For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
• Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.

10 BEST SAUCES FOR SALMON (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious salmon sauce recipe in 30 minutes or less!

SALMON WITH CUCUMBER-DILL CREAM NAPOLEONS

Steps:

• THAW pastry sheet at room temperature 30 minute Preheat oven to 400°F.
• UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place on baking sheet. Bake 15 minute or until golden. Let cool.
• MIX sour cream, cucumber and 2 tablespoons dill weed. Refrigerate until serving time.
• MIX broth, wine, pepper and remaining dill in skillet. Heat to a boil. Add fish. Cover and cook over low heat 10 minute or until fish is done.
• SPLIT pastries into 2 layers, making 12 layers in all. Spread 1 tablespoons sour cream mixture on each of 6 bottom layers. Top each with salmon, 1 tablespoons sour cream mixture and a top layer. Discard broth mixture. Serve with remaining sour cream mixture.

SALMON WRAPPED IN PASTRY WITH RICE

Steps:

• Preheat oven to 200 degreesC.
• Place the salmon into a saucepan with just enough water to cover it.
• Poach gently for 10 minutes, until just cooked.
• Drain and leave to cool.
• Roughly chop the mushrooms and finely slice the green onions.
• Melt the butter and cook the mushrooms and onions for 2 to 3 minutes and remove them to a bowl.
• Flake the salmon and add to the bowl.
• Chop the hard boiled eggs and add to the bowl, together with the rice.
• Stir in the lemon juice and season well with salt and pepper.
• Roll out the thawed pastry to a rectangle about 12 x 14.
• Brush the edges with beaten egg.
• Spoon the salmon/rice filling into the center.
• Join the edges and seal the ends and sides with beaten egg.
• Score the top with a knife and brush with the remaining egg.
• Bake for 30 minutes, until golden.
• Serve hot or leave to cool completely and serve cold.

SALMON IN PASTRY

Steps:

• Preheat oven to 400°F.
• Using a rolling pin, roll pastry into four pieces, each about 5 by 8 inches.
• Transfer two pieces to a large baking sheet lined with parchment paper.
• Remove skin from salmon and place a fillet in center of each of those pieces.
• In a small bowl, combine parsley, basil, and butter. Stir until herbs are thoroughly mixed inches Season with salt and pepper. Spread butter mixture on top of salmon.
• Dip a pastry brush into beaten egg and let excess run off. Brush edges of pastry around salmon with egg. Cover each piece with remaining puff pastry.
• Pinch pastry together firmly to seal, then lightly press tines of a dinner fork along edges for a decorative effect. Brush top of pastry with remaining egg.
• With a sharp knife, cut two small slits into top of each pastry so steam can escape during baking.
• Bake for 20 minutes or until pastry has risen and is crisp and golden.

SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE

Steps:

• For Salmon, Rice and Pastry: Bring medium saucepan of salted water to a boil.
• Add the rice; boil uncovered until just tender-- about 18 minutes.
• Drain.
• Melt butter in a heavy medium skillet over medium-low heat.
• Add leek and sautè until beginning to soften-- about 4 minutes.
• Add the mushrooms and cover the skillet and cook until mushrooms release their juices, stirring occasionally-- about 5 minutes.
• Uncover skillet, increase heat to medium-high and sautè until liquid evaporates-- about 3 minutes.
• Transfer to bowl and add rice.
• Season with salt and pepper.
• Cool completely.
• Butter a large baking sheet.
• Roll out 1 puff pastry sheet on a floured surface to 12" square size.
• 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 on top of rice.
• Sprinkle with salt and pepper.
• Bring pastry corners up around salmon (pastry will not enclose salmon completely).
• Roll out remaining pastry sheet on a floured surface to 13" square size.
• 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 (brush with egg mixture if necessary to help it adhere).
• Arrange salmon packages, seam side down, on prepared baking sheet.
• Cover and chill 30 minutes.
• (Can be made up to 8 hours ahead-- Keep chilled).
• Preheat oven to 400°.
• Brush top of pastry with egg mixture.
• Bake until golden and thermometer inserted into fish registers 145°-- about 30 minutes.
• For Dill Sauce: Combine clam juice and wine in heavy small non-aluminum saucepan.
• Boil until reduced to 1/3 cup-- about 9 minutes.
• Reduce heat to medium.
• Whisk in Crème Fraîche.
• Boil until reduced to 1 cup-- about 5 minutes.
• Remove from heat, stir in dill and season with salt and pepper.
• Transfer salmon packages to plates.
• Spoon Dill Sauce around, and serve.
• Note: If crème fraiche is unavailable, heat 1 1/4 cup whipping cream to lukewarm (85°).
• Remove from heat and mix in 2 1/4 tablespoons buttermilk.
• Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on the temperature of the room).
• Refrigerate until ready to use.
• Enjoy!

POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Preheat oven to 200C or 180C fan forced.
• Place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through.
• Remove from oven and cool salmon in stock for 10 minutes.
• Remove the salmon from the stock.
• Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug.
• Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender.
• Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve.