Salmon With Wild Rice Pilaf In Puff Pastry

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1/2 cup long grain rice
• 1/2 cup wild rice
• 1 bay leaf
• 1 cup low sodium chicken broth
• 1/2 cup minced fresh onion
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 6 ounces fresh shiitake mushrooms, chopped
• 2 sheets frozen puff pastry
• 1 1/2 lbs king salmon fillets, skinless cut into 4 serving portions
• 1 egg, beaten with
• 1 teaspoon water
• 2/3 cup bottled clam juice
• 1 1/4 cups whipping cream
• 3 tablespoons fresh tarragon, minced
• 1 tablespoon dijon mustard

Recipe

• 1 boil wild rice and bay leaf in water for 45 minutes. drain.
• 2 meanwhile, melt butter in pan, saute mushrooms and onions until onions are soft and mushrooms release juices.
• 3 add rice and saute about 2 more minutes.
• 4 add chicken broth and lemon juice, bring to boil.
• 5 reduce heat to low, cover and simmer 20 minutes.
• 6 mix drained wild rice with cooked rice pilaf and cool.
• 7 butter large baking sheet.
• 8 roll out each sheet of pastry to 12" square.
• 9 cut each sheet into 4 squares.
• 10 mound rice evenly onto 4 squares.
• 11 top each rice mound with salmon.
• 12 fold up and seal the corners of each filled square (the edges will not cover salmon).
• 13 place the remaining 4 squares on top of each of the 4 filled squares. tuck corners under and pinch seams together.
• 14 save any remaining rice for another use.
• 15 cover and chill for 30 minutes.
• 16 brush with egg mixture and bake at 400 for 30 minutes.
• 17 serve with sauce.
• 18 this makes 4 large servings. for smaller servings, cut the fish into 8 portions and fill each of 8 squares with rice and salmon. pull up corners of each square and pinch the seams, completely enclosing and sealing the filling. bake for only 20 minutes.
• 19 for sauce:.
• 20 combine whipping cream and bottled clam juice. boil and reduce until thickend appx. 20 minutes.
• 21 stir in dijon and tarragon.