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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

Lightly season the salmon fillets with the remaining salt and pepper on both sides.

Step 4

Roll out the thawed puff pastry sheets on a floured surface. Each sheet should cover two salmon fillets when halved.

Step 5

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.

Step 6

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.

Step 7

Place the wrapped parcels seam-side down on the prepared baking sheet. Brush the tops and sides with beaten egg for a glossy finish.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

Step 9

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.

Step 10

Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the sauce thickens, about 3-4 minutes.

Step 11

Stir in the Dijon mustard and 1.5 tablespoons of fresh dill. Season with additional salt and pepper to taste, then remove from heat.

Step 12

Serve the salmon and rice pastries hot, drizzled with the creamy dill sauce.

Nutrition Facts

Serving size	(1524.5g)

Amount per serving	% Daily Value*
Calories	2707.6

Total Fat 150.1g	0%
Saturated Fat 38.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 550.4mg	0%
Sodium 4538.0mg	0%
Total Carbohydrate 160.6g	0%
Dietary Fiber 10.4g	0%
Total Sugars 17.0g
Protein 174.9g	0%

Vitamin D 178.7IU	0%
Calcium 499.5mg	0%
Iron 13.0mg	0%
Potassium 895.9mg	0%

*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.

Source of Calories

Fat: 50.2%

Protein: 26.0%

Carbs: 23.9%