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Salmon Coulibiac Recipe from Chef Don

December 13, 2018 By Julie Lanford MPH, RD, CSO, LDN

Chef Don’s Salmon Coulibiac Recipe

This was a delicious and easy way to cook salmon! I don’t know how to say Coulibiac…. but basically it’s a “salmon pocket”!
Be sure to serve it with Chef Don’s Creamy Dijon Dill Sauce. It’s SOOOO yummy!
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Salmon Coulibiac Recipe from Chef Don

Print Recipe
  • Category: Entree

Ingredients

Scale
  • 2 eggs (hard boiled, peeled, chopped)
  • 2 tsp butter
  • 2 large salmon fillets (skin removed, cut into serving portions, about 6 oz.)
  • 4 sheets of puff pastry dough thawed
  • 2 shallots diced
  • 2 Tbsp drained capers
  • 1 Tbsp finely chopped fresh dill
  • Salt and black pepper to taste.
  • Egg wash (1 egg beaten with 2 Tbsp water)

Instructions

  1. Preheat oven to 375 degrees F.
  2. Cut rectangles from each pastry sheet, to accommodate each filet, dough should be double the width of each portion. Place a piece of salmon on one side of each pastry rectangle. Combine the green shallot, capers and dill in a small bowl. Sprinkle the salmon evenly with the shallot mixture and top with some of the chopped hard boiled eggs, then season with salt and pepper.
  3. Bring edges of pastry together to enclose filling and pinch to seal. Brush some egg wash over each wrapped salmon packet. Place on a parchment lined baking tray. Bake on top shelf of oven for 15-18 minutes or until golden

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Here’s the after picture of the salmon “pockets.” They tasted even better than they look!

 
 
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Filed Under: Recipes

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