Salmon Wellington (Salmon Coulibiac)
Classic Coulibiac of Salmon, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry, just like Salmon Wellington!
Coulibiac of Salmon… AKA Salmon Wellington Recipe
Today’s recipe concept came from the beloved Asheville chef Joe Scully of The Corner Kitchen.
He introduced us to Coulibiac of Salmon (kool-ee-bee-ack) at a local wine dinner several years ago, and I immediately fell in love! It’s very similar to a Salmon Wellington recipe, or Salmon en Croûte, yet with a few added layers for texture and intrigue!
One problem, this traditional Russian dish involves a layer of hard-boiled eggs, the only food I simply can’t stomach. (It’s the sulfuric yolk odor. I can’t explain it, but it makes me gag!)
So I’ve substituted wilted spinach for the egg layer, it’s a mild, but colorful adjustment.
I’ve also modified it for individual portions, making Salmon Coulibiac easier to handle and faster to bake.
What is Salmon Coulibiac?
Imagine… Individually wrapped pastries, piping hot, and packed with rice, spinach, sautéed mushrooms, salmon, and dill.
Break through the crusty golden exterior with your fork, and sink into layers of steaming goodness!
Salmon Wellington is a true show-stopper with a gorgeous golden crust and layers of yummy goodness inside. It’s perfect for dinner parties or hosting the boss, and fairly easy to put together.
If you are looking for something out of the ordinary to serve at a holiday dinner this season, Coulibiac of Salmon is just the dish to make your meal sensational!
What Ingredients You Will Need
- 2 puff pastry sheets, thawed
- 2 tablespoons unsalted butter
- 3 shallots, thinly sliced
- 1 pound mushrooms, sliced
- 1/2 cup white wine
- 1/4 cup chopped dill
- 1 cup cooked, leftover rice
- 2 pieces salmon filets, (6-8 ounces each) cut in half for 4 square-ish pieces
- 1 box chopped frozen spinach, thawed
- 1 large egg
- Salt and pepper
How to Make Salmon en Croute
Preheat the oven to 400 degrees F. Place a skillet over medium heat. Add the butter, sliced shallots, and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste, and add the wine. Allow the mushrooms to simmer until the wine has completely absorbed and the mushrooms are nearly dry, about 15-20 minutes.
Meanwhile, cut one sheet of puff pastry into 4 squares with a sharp knife and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice in the middle of the pastry, make sure to leave a border around the edges/sides of the pastry.
Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt. Once the mushrooms have cooked down, layer them on top of the spinach mixture. Top each stack with a half-portion of salmon. Salt and pepper the salmon and sprinkle with fresh dill.
Whisk the egg with 1 tablespoon water and brush it around the exposed puff pastry edges.
Roll the second piece of puff pastry dough out into a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.
Brush the remaining beaten egg wash over the tops. Cut a small vent in the top of each pastry. Bake for 20-30 minutes on the baking tray until the tops are golden brown.
Get the Complete Printable Salmon Wellington (Salmon en Croûte) Recipe + Video Below. Enjoy!
Serving Suggestions
This salmon wellington recipe is perfect to eat on its own, since it has protein, carbs and veggies all in one! However, you can also serve it with a plethora of side dishes, especially if you are feeding a crowd! Here are some of my favorite things to pair it with:
Frequently Asked Questions
How long does Salmon en Croute last?
If you wrap them well with plastic wrap and store them in an airtight container in the fridge, they can last for 2 to 3 days.
What are the best sides to serve with Salmon Wellington?
Since this is a Russian dish, potatoes and cabbage would be traditional. Or try our scalloped potatoes and cabbage with bacon? We have both recipes here on ASP.
However, since there is so much packed into your puff pastry pouch, you could also simply serve a fresh green salad on the side.
Is it possible to prep it a day ahead, before it bakes, and just refrigerate it overnight?
Absolutely! Just wrap each prepared Salmon en Croute well with plastic wrap so the pastry dough doesn’t dry out.
What other flavors can I add to this Salmon Coulibiac?
You can add garlic or onions when you saute the mushrooms. Or add parmesan cheese to make a cheesy spinach mixture.
You can also add in the traditional chopped hard-boiled egg layer that I omitted.
Looking for More Fabulous Dinner Recipes? Be Sure to Also Try:
- The Best Beef Wellington
- Candied Pecan Crusted Pork Tenderloin with Baked Pears
- Creamy Coq au Vin
- Pan Seared Duck Breast with Blackberry Sauce
- Porterhouse Steaks with Compound Butter
- Stuffed Flank Steak with Prosciutto and Mushrooms
Check the printable recipe card below for the prep time, total time, and nutrition information including calories, protein, sodium, and calcium percentages.
Salmon Wellington (Coulibiac of Salmon)
Ingredients
- 2 sheets puff pastry, thawed
- 2 tablespoons unsalted butter
- 3 shallots, thinly sliced
- 1 pound mushrooms, sliced
- 1/2 cup white wine
- 1/4 cup chopped dill
- 1 cup cooked, leftover rice
- 2 pieces salmon, (6-8 ounces each) cut in half for 4 square-ish pieces
- 1 box chopped frozen spinach, thawed
- 1 large egg
- Salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste, and add the wine. Allow the mushrooms to simmer until the wine has completely absorbed and the mushrooms are nearly dry, about 15-20 minutes.
- Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice, make sure to leave a border around the edges.
- Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt. Once the mushrooms have cooked down, layer them on top of the spinach. Top each stack with a half-portion of salmon. Salt and pepper the salmon and sprinkle with fresh dill.
- Whisk the egg with 1 tablespoon water and brush it around the exposed puff pastry edges.
- Roll the second piece of puff pastry out into a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.
- Brush the remaining egg over the tops. Cut a small vent in the top of each pastry. Bake for 20-30 minutes until the tops are golden.
Loved reading about your reasons for blogging. Yours is really one of my favorites! I like your sub of spinach in your coulibiac. Although I eat them, I also am not a huge fan of the smelly, dry yolkiness of hard-boiled eggs. Happy New Year, Sommer!
I pretty much echo your reasons for blogging. I particularly echo the part where I hope that I inspire people to cook and give them confidence to do some amazing cooking themselves. I like to cheer lead beginning cooks.
These pockets look so good!
Great post! Have a happy new year!
I also blog for so many reasonsd that you have stated here & because it is huge fun too!
These salmon parcels are looking like real winners!!
Must make them soon!
A happy 2011 filled with joy, good health & good food!
Wow! This is truly spectacular. I can only imagine how impressed my family or friends would be if I served these at a dinner party. I loved reading about your goals and intentions too. Your blog is one of my favorite places to visit because you are so genuine and talented. I would be the first to buy your cookbook! Thank you for sharing this recipe with me. I wish you and yours a blessed weekend and new year!
What a lovely post. Thanks for sharing your reasons for blogging. I share many of the same reasons with you. I'm glad to have found your blog this year. And this recipe is amazing. It deserves a post all by its self. lol. Wow. I'm bookmarking it now. Delish.
Happy New Year!
I like your substitution of spinach! The flaky pastry looks so insanely good! I'm so glad you started blogging – you obviously have a talent for it!
Those mini coulibiac look delicious! Yes, blogging is a lot cheaper than therapy and it works!
Happy New Year!
Cheers,
Rosa
You certainly presented us with a unique and beautiful dish. Way to end a year, Sommer! Reasons for blogging seem to change as one becomes more knowing about the process. But it's always fun, isn't it?
keep on blogging girlie I want a salmon dish just like this reminds me to make it again hugs
Rebecca
Lovely post! So nice to know more about you! Delicious dish too.
Pastry and salmon…I want! These look beautiful.
Great post and your reasons for blogging certainly shine through in your posts :)
Happiest of New Years
Definitely hope you keep at it! You should always blog for you, and I'm glad that you do! And this salmon dish… one word. Wow!
You left off one: You blog because you're good at it!
I think maybe a lot of us started our blogs for very similar reasons. Little did we know how much fun it would be or how much we would enjoy meeting each other. Yours is a blog I love to visit.
That salmon. Wow. I love everything about it (including the fact that you eliminated the hard boiled egg!)
Sommer, I am so glad to know a blog friend like you, kind, passionate and intelligent.
The puff with rice, spinach and salmon is just splendid!
Happy New Year!
Angie
These are so gorgeous, I love them. And I love this post and the full disclosure that goes with it. Wouldn't we all love a book deal? I started my blog for the heck of it, no reason beyond reading other blogs and thinking "hey, I can do that!". But with the realization that I was probably prediabetic, it took on more purpose. When I come up with a new low carb recipe, I can share it with people who need or want help in that department. And it keeps me on track too, it keeps me motivated to eat low carb as well.
To cut into that would be heaven, what a great meal – my friends would be so impressed. Happy New year.