Salmon page 2

Salmon main page

Baked salmon fillets
Baked salmon fillet with basil sauce
Baked salmon steaks with apricot-horseradish sauce
Baked salmon in the swimming position
Baked whole salmon
Black bean and mango salsa
Braised blueback with white wine sauce
Braised salmon steaks with fennel and thyme
Brochettes of salmon
Broiled fillets of salmon with ginger cream
Broiled fillets of salmon with green sauce
Broiled pacific salmon steaks with salsa butter
Broiled salmon fillets in a horseradish-ginger crust
Cajun salmon fillet grenobloise with angel hair pasta
Caribbean salmon fillets en papillotte
Carpaccio of marinated salmon
Cold poached salmon steaks
Cold salmon and pasta
Cold salmon mousse
Creamed salmon casserole
Croquettes of salmon with lemon-chive sauce
Fillets of salmon in potato crust, red wine sauce
Fillets of salmon with roasted garlic
Fillet of salmon with sorrel sauce
Fish seasoning

Salmon page 2

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


This impressive dish is a classic. The salmon is enclosed in a rich crust with layers of onion, mushroom, rice, and hard-cooked eggs.

Serves 6 to 8

1 1/2 pounds salmon fillet
1 tablespoon lemon juice
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon oil
1 cup mushrooms, chopped
1 tablespoon parsley, chopped
2 cups cooked rice
2 hard boiled eggs, sliced
1/2 cup velouté sauce
1 tablespoon melted butter
1 recipe brioche dough (see recipe below)
1 egg, beaten
2 cups velouté sauce

Preheat oven to 375 degrees. Wash salmon; pat dry. Remove any bones and skin. Slice salmon thin and season with salt, pepper and lemon juice. Sauté onion in oil. Add the mushrooms and parsley. Cook over medium heat for 5 minutes.
Roll out brioche dough into a rectangle 1/4 inch thick. Place on a baking sheet. Arrange a layer of onion mix, rice, and eggs over the whole length of dough to within one inch from edges. Top with salmon slices. Place remaining onion mix, rice and eggs over salmon.
Top with remaining salmon.
Pour velouté over filling. Brush edges of dough with water. Fold over mix. Seal all edges and roll pastry so that seam is underneath. Brush dough with egg. Decorate with pieces of dough. Let rise at room temperature for 30 minutes. Bake at 375 F for 30 minutes.
To serve:
Place the whole coulibiac on a platter for display. Slice into portions. Serve on warm plates. Serve velouté sauce separately.


1/2 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1/2 cup flour

3 eggs
1 cup flour
1 tablespoon sugar
1 teaspoon salt
6 ounces soft butter
1 1/2 cups flour

In a large mixing bowl, dissolve the yeast in the water with the sugar. Add the flour to make a soft dough. Set the dough in warm place until it doubles in volume.
Beat in the eggs, flour, sugar, and salt. Gradually add the butter and remaining flour and mix well. Transfer the dough to a working surface. Knead for about 10 minutes. Form into a ball. Place into a clean large bowl. Cover with film wrap. Let rise at room temperature until dough doubles in volume. Punch dough down. Cover and refrigerate overnight.


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