Salmon Coulibiac - Edible Santa Barbara and Wine Country
Classic Salmon Coulibiac recipe with wild rice, spinach, and herb chive coulis wrapped in golden pastry—perfect for special occasions.
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Ingredients
- whole side salmon (approximately 4 pounds, cut crosswise into 1/2-inch-wide strips)
- 1 tablespoon lemon olive oil
- Olive oil
- 1 pound spinach
- 4-5 green onions (finely chopped)
- 3 cups cooked wild rice (or wild rice mix)
- Freshly ground pepper
- 2 batches of the dough recipe (see below)
- 2 extra eggs (beaten in a small bowl)
- 9 ounces all-purpose flour (unbleached (approximately 2 cups))
- 5½ ounces butter (slightly softened, cut into small pieces (1⅓ sticks))
- Zest of 1 lemon
- 1 large egg
- 1 pinch salt
- 1 bunch dill (finely chopped)
- 1 bunch chives (finely chopped)
- 2 tablespoons Italian parsley (finely chopped)
- 1 tablespoon cilantro (finely chopped)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 cup vegetable stock
- Salt
- Pepper
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