Karoline Boehm Goodnick for The Boston Globe
|8||ounces cremini mushrooms, sliced|
|Salt and pepper, to taste|
|2||cloves garlic, chopped|
|8||ounces baby spinach|
|1||medium onion, finely chopped|
|1||cup long-grain white rice|
|2||tablespoons chopped fresh dill|
|2||tablespoons chopped fresh chives|
|36||ounces skinless salmon fillet, cut into 6 6-ounce portions|
|2||tablespoons Dijon mustard|
|2||hard-boiled eggs, peeled and sliced|
|6||sheets phyllo dough, thawed (plus some for
|3||tablespoons melted butter|
|Flour, for sprinkling|
|2||sheets puff pastry (2 14-ounce packages), thawed|
|1||egg, lightly beaten|
|Coarse salt, for sprinkling|
1. Have on hand two baking sheets lined with parchment. Set oven at 425 degrees.
2. In a large, heavy-bottomed skillet over medium heat, melt 1 tablespoon of the butter. Add mushrooms and salt. Cook, stirring often, for 10 minutes. Add garlic and spinach. Cook for 2-3 minutes or until the spinach is just wilted. Transfer the mushrooms and spinach to a colander. With a wooden spoon, press spinach to remove excess water.
3. In a medium, heavy-bottomed saucepan over medium heat, melt 1 tablespoon of the butter. Add the onion. Cook, stirring often, for 5 minutes. Add rice and stir. Add water, bring to a boil, reduce to a simmer, cover, and cook 20 minutes. Turn off the heat and let the rice stand, covered, for 5 minutes. Stir in the dill and chives and season with salt and pepper. Transfer to a plate. Spread into a thin layer and cool.
4. In a large, heavy-bottomed skillet over medium-high heat, melt 1½ tablespoons of the butter. Season salmon with salt and pepper. Place 3 pieces salmon in pan and sear for 2-3 minutes per side, or until well browned. Transfer to a plate. Repeat with the remaining 1½ tablespoons butter and salmon.
5. When salmon is cool enough to handle, spread 1 teaspoon Dijon mustard on the flesh side of each piece. Top each with ¼ cup mushroom-spinach mixture, ⅓ of a sliced hard-boiled egg, and ⅓ cup rice.
6. Unwrap phyllo dough and lay out on the counter. Cover with a damp paper towel while you are working. Separate one sheet from the rest. Place on counter and brush with butter. Wrap a piece of salmon in a sheet of buttered phyllo dough, tucking excess dough under salmon. Repair any large rips or tears with a small piece from another sheet of buttered phyllo. Repeat with all 6 pieces of salmon. Set on a sheet pan lined with parchment paper.
7. On a lightly floured counter, cut each sheet of puff pastry into quarters. (You will have 2 extra pieces that can be used to make decorative garnishes, for mistakes, or for another project.) Place all but one of the pieces into the refrigerator. Roll the piece into a 9-inch-by-9-inch square. Place one piece of salmon, spinach and rice side down, in the center of the pastry. Wrap the pastry around the fish, brushing beaten egg anywhere the pastry overlaps. Turn it over (creating a smooth top with all of the edges folded neatly underneath) and place the wrapped salmon on another sheet pan lined with parchment. Store the wrapped salmon in the refrigerator while you repeat with the remaining puff pastry and fillets. Once you have finished wrapping them all, chill for an additional 10 minutes.
8. Brush each salmon coulibiac with beaten egg. Use a sharp knife to gently score a pattern or design into the pastry, if you like. Be careful not to cut all the way through the dough. Sprinkle with coarse salt. Bake for 30 minutes, or until pastry is golden brown. Rest 5 minutes before serving. Karoline Boehm Goodnick
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