Sysco Kitchen’s Salmon Coulibiac with Lemon-Dill Aioli

Name: Sysco Kitchen’s Salmon Coulibiac with Lemon-Dill Aioli
Ingredients: 1½ cups mayonnaise; 2 lemons (zested and juiced); 3 sprigs baby dill (chopped); ¾ teaspoon ground turmeric; One 10-by-15-inch frozen sheet of puff pastry, thawed in the fridge overnight ((see Notes)); 2 eggs (lightly beaten); 4 cups cooked wild rice (about 1 cup uncooked) (cooled); 1 cup thawed frozen spinach (chopped and excess moisture squeezed out); Kosher salt and pepper (to taste); One 2-pound Atlantic salmon filet (skin removed); 2 hard-boiled eggs (peeled and sliced ¼-inch thick)

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Sysco Kitchen’s Salmon Coulibiac with Lemon-Dill Aioli

Similar to a beef Wellington, salmon coulibiac is encased in pastry and baked until tender and golden brown. In this classic Russian dish from Sysco’s Global Chef Neil Doherty, the salmon is layered with rice, hard-boiled eggs, and mushrooms and served with a creamy lemon-dill aioli. This is a very versatile recipe, so if you don’t have salmon on hand, you can also use cod or halibut.

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Ingredients

Lemon-Dill Aioli

1½ cups mayonnaise
2 lemons zested and juiced
3 sprigs baby dill chopped
¾ teaspoon ground turmeric

Salmon Coulibiac

One 10-by-15-inch frozen sheet of puff pastry, thawed in the fridge overnight (see Notes)
2 eggs lightly beaten
4 cups cooked wild rice (about 1 cup uncooked) cooled
1 cup thawed frozen spinach chopped and excess moisture squeezed out
Kosher salt and pepper to taste
One 2-pound Atlantic salmon filet skin removed
2 hard-boiled eggs peeled and sliced ¼-inch thick

Instructions

Make the Lemon-Dill Aioli

In a medium bowl, whisk the mayonnaise with the lemon zest and juice, dill, and turmeric. Refrigerate until ready to use.

Make the Salmon Coulibiac

Line a rimmed baking sheet with parchment paper. Arrange the puff pastry on the prepared baking sheet and brush all over with some of the egg wash.
Arrange the rice in an even layer one half of the puff pastry, leaving a 1½-inch border on three sides. Top with the spinach. Season with salt and pepper.
Trim the salmon filet to 3 by 10 inches and place on top of the spinach. Season with salt and pepper. Top with the sliced hard-boiled eggs.
Carefully fold the other half of the pastry sheet over your layered rice, spinach, salmon, and eggs. Seal the edges with your fingers or a fork and then brush the entire outside with the remaining egg wash. Refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 375°. Bake the salmon coulibiac for 40 minutes, or until puffed and golden brown. Let rest for 10 minutes before slicing and serving with the lemon-dill aioli.

Notes

Recipe courtesy of Sysco.

If your puff pastry is still frozen, you can unwrap it and let it sit at room temperature covered loosely by a kitchen towel for 30 minutes. Proceed with the recipe.