Salmon Coulibiac with Mustard Sauce

In the restaurant, we used to make Salmon Coulibiac for New Years appetizer. It was wildly popular and considering how easy it is to make and the big WOW factor, I am surprised we didn’t offer it more than just on New Years menus.

Salmon Coulibiac is a great dish to use poached salmon but this time, I had some salmon left over from dinner. So I decided to use that up.

This recipe makes quite a bit. I got 2 lovely fish out of it and still had enough left over to make a couple of smaller rolls with the filling.

There are a couple of ways to approach this, you can layer the filling ingredients or you can mix them all together.

Personally, I like layering as the sliced serving looks so much better.

Salmon Coulibiac

You will need:

  • 2 sheets of puff pastry or you can make brioche if you like
  • 8-10 ounces of cooked salmon
  • 1 medium onion, sliced
  • 3 ounces of sliced mushrooms
  • 2 tablespoons white wine
  • 3 hard-boiled eggs, sliced if layering, chopped if mixing together
  • Cooked rice (I used a wild and brown rice mixture)
  • fresh cilantro
  • Fresh scallions, sliced
  • salt and pepper to taste

Saute the onions and mushrooms in butter until done. Season with salt and pepper, deglaze the pan with a splash of white wine.

Cool to room temperature.

Lay the puff pastry on a cutting board. Trace and cut into a large fish shape. Cut two: one for the bottom and the other to top. The top should be slightly larger than the bottom.

Transfer the bottom fish shape to a sheet pan lined with parchment and dusted lightly with corn meal.

Leaving a 1/2 inch border around the outside, place a bottom layer of cooked rice.

Top with cooked salmon, then the onions and mushrooms, hard-boiled eggs, cilantro and scallions.

Season with salt and pepper.

Moisten the edge of the dough with egg wash, top with the other piece of dough. Press together to seal the edges all around.

Use dough scraps and a knife tip to create a design in the dough

Using scraps of dough, decorate the surface to create gills, eye, scales can be traced with a knife point. Cut through the dough in a few places to create vents for steam to release during cooking. If you don’t, your fish will break open during baking. Not a good look.

Use egg wash to hold the decorations in place and wash the entire surface with egg wash to give a nice shiny surface to the finished dish. Sprinkle a few bread crumbs on the surface if you like.

Bake is a 375°F oven for 40 minutes or until done and golden brown.

Mustard Sauce

Simple and tasty

  • 1/2 cup half and half
  • 1/2 cup heavy cream
  • 2 tablespoons smooth Dijon mustard
  • 2 tablespoons whole grain mustard
  • 1 teaspoon dried minced garlic
  • 1/4 teaspoon kosher salt or to taste

Bring the half and half and cream to a boil, whisk in the mustard and garlic, simmer for 5 minutes.

Adjust seasonings with salt if needed.

To serve:

Slice the Salmon Coulibiac and place each slice on a plate, put a spoon of sauce over one edge.

Serve with a salad and enjoy!

This is a great dish to use up any leftover salmon and rice you may have in the fridge.

If you aren’t the whimsical type and want to make this without the fish shape, you can.

Personally I love the fish shape, it makes me smile!

How to Boil Rice

Dear Tyler,

There are many kinds of rice to choose and methods of how to cook; this post is about how to boil rice. This is the most simple and least complicated method.

You just need to pay attention while it is cooking.

Let’s talk about the forms of rice that are out there. I am not going to go into all the varieties, this is just to tell you how to boil basic rice.

You don’t always have to cook rice.

You already know about the pre-cooked rice packets you can buy either shelf stable or frozen in vacuum sealed packets. These area great to have on hand when you don’t feel like cooking.

Trader Joe’s frozen Brown Rice is so nice and easy! Nuke and eat.

But you pay a price for that convenience. These products are ‘expensive’ in the relative terms of how much rice actually cost.

Rice on its own is cheap. It is a meal staple in many parts of the world for good reason.

I love the taste of rice, white, basmati, brown, mahogany, black or red. I love the texture, the way it carries sauces and serves as a flavor base for lots of dishes.

You were brought up on Basmati Rice. White and brown. When you go to the store to buy rice, don’t cheap out and buy the cheapest rice out there.

Choose Basmati or Texmati rice. Basmati rice comes from India and Texmati is the same variety grown in Texas. Honestly, the cost difference isn’t much between cheap rice and a quality rice and the taste is much more pronounced. Tastes more like rice should.

Rice has become so polished and processed that most of what passes for rice these days has very little flavor or nutrients. This kind of rice provides little nutritional value beyond carbs.

Avoid instant rice at all costs. It has horrible flavor, it tastes processed.

Avoid ‘converted or par boiled ‘ rice as well.

We get enough nutrients from our diets to have to worry about the delivery of Thiamine. If we were starving, it would be another issue.

Basmati and Texmati rice is flavorful and nutritious and goes great with lots of dishes. It is not sticky rice so it will have that fall-apart quality desired in fluffy rice.

Here is the key for How to Boil Rice:

Main ratio: 2:1

2 parts water to 1 part rice

So if you use your shoe as a measure, measure two shoes of liquid and one shoe of rice. The point being what ever you measure with, use 2:1. If you use your shoe, sanitize it first.

Whatever measure you are using, make it 2:1

Measure the liquid (so you know how much rice you need), put into a pot with a tight-fitting lid.

Bring water to a boil. It’s boiling when the bubbles break the surface.

Add salt after water boils

Add salt and then rice

Return to a boil.

Then add rice; return to a boil

Stir the rice after adding it to the water to ensure nothing is sticking to the bottom of the pot. Put a lid on it and let it simmer.

Put a lid on it. Simmer for 15-20 minutes. If you use a glass lid, you can see what is happening while it cooks.

When it looks like this, it is probably done.
Try not to life the lid until you are SURE the rice is done. Time 15-20 minutes before peeking.

Take a large kitchen spoon and see if all liquid has been absorbed. If it has, the rice is done.

Brown and darker rice will need to cook for at least 1 hour with monitoring of the liquid to doneness; adding more liquid if necessary.

Keep your eye on it until you know how your stove works. (Does it run hot or really low on the lowest settings? Adjust your cooking accordingly. All stoves behave differently. Learn how the one you have works by observation while you cook and adjust accordingly. )

Hints to successful rice:

Do not lift the lid once it returns to a boil.

Cover and reduce the heat. Let it go until the liquid is gone.

If you do lift the lid to check, your rice will become gummy and yucky.  It’s like the curse of gummy rice. Don’t lift the lid to peek unless absolutely necessary.

Learn your stove and adjust cooking times. Start noticing how it is doing at 15 minutes cooking.

How?

  • Listen, is it crackling? (Done)
  • Is it boiling still? (Let it keep going)
  • Can you smell smoldering? (May be burnt)

This is where glass lids are really handy. You can peek without lifting the lid.

The surface of done rice will look like this:

When it looks like this, it is probably done.
Try not to life the lid until you are SURE the rice is done.

Tilt the pot to the side, use a spoon to check that the liquid has been absorbed.

If it burns on the bottom, scoop from the surface. The surface rice may not taste burnt. If it does, oh well, it is cheap. Try again tomorrow.

Figure out why it may have burned:

Burner runs hot, forgot the timer, watching TV or playing games

Remember kitchen rules! Make them habits for safety’s sake.

Most of the time when I have burned things it is because I left the room and was distracted.  Please trust kitchen rules.

Once the rice is cooked, fluff it with a fork and serve. There are so many things to serve over rice.

Comfort food! Sometimes I love just a bowl of rice with soy sauce just like this. In fact I ate this one. ;)

Sometimes when my tummy is upset, nothing makes it feel better more than a bowl of rice with a small bit of soy sauce.

Add Ins:

Enhance the rice by adding vegetables, meat, herbs and spices to the cooking liquid to flavor the rice.

My favorite is to add dried onion or vegetable soup mix or fresh thyme, garlic and shallots. Don’t be afraid to season the water the rice is cooked in. The rice will take on whatever flavor is added.

I like to finish the rice with a tablespoon of fresh butter. It really does something to the flavor that I adore.

Best way to clean pots used to cook rice:

As soon as you are done cooking rice and have removed the contents of the pot to another dish, fill the rice pot with COLD water. Let it sit for 20 minutes or so. Add a squirt of detergent if you want. It makes clean-up easier.

All the rice goop will release and rinse away and final clean-up is much easier.

To Serve and store:

Steam some broccoli and serve it over some rice.

Left over rice must be cooled and stored in the refrigerator. You can easily reheat rice in the microwave. Add a small spoon of water, cover and nuke for 30 seconds, stir and do it again. The rice should absorb the water, so don’t use too much, just a hint.

Next is how to make Tonkatsu using the standard breading procedure. (Yeah, I know you love it!)

~Can you get Tonkatsu Sauce? Check your grocery where they sell soy sauce products. It is made by Kikkoman.

Love,

Mom

Thai Style “Green Sauce”

We went to “Thai Taste” for lunch the other day. On the table were several bottles of different sauces. One soy, a hot fiery red sauce and this green sauce. It was simply delicious.

We bought a pint of it to bring home, not only to enjoy over several meals, but to figure out just what is in this Thai Style Green Sauce so I could make it.

Spooning the sauce over rice gave a clear distinctive flavor of all the ingredients. The woman at the restaurant looked quite nervous when I asked her what was in the sauce. “Just jalapeno and vinegar” she said.

Right, I thought, she doesn’t want to revel her recipe.

Something that really bothers me about some cooks is how they “hoard’ their recipes, keeping them secret as if they were some precious commodity. Taking a well-loved recipe to the grave is shameful and is not viewed in a good light, in my eyes anyway.

What is the purpose of keeping recipes for well-loved dishes secret? Is it a control issue? A fear issue? I knew someone once who said they are glad to share recipes but they always leave a key ingredient out.

Why? So that someone else wouldn’t make the dish as good as they can.

That is ridiculous.

So what if someone makes the green sauce at home? I will still come eat at your restaurant. I’m not coming for your green sauce, I am coming for the other things you offer on the menu.

So here is my recipe for Thai Style Green Sauce.

Make it and share. Tell the entire world how to make it, everyone should know.

Thai Style Green Sauce

There are no quantities here, just ingredients. Make a small amount, use it and make more.

Ingredients:

  • 1/2 bunch Cilantro, washed
  • 1 green jalapeno pepper, remove ribs and seeds for milder heat, use 2 or more for hotter sauce
  • 2 scallions
  • small handful of both garlic and onion chives
  • 1 clove fresh garlic
  • 1″ piece of fresh ginger, sliced thin so it blends well
  • seasoned rice wine vinegar
  • fish sauce like Nam Pla

Place all the herbs, garlic and ginger into a blender. Add enough rice wine vinegar to cover. Add a generous splash of fish sauce and blend for 2-3 minutes to get it all blended together.

Taste and adjust flavors by adding more fish sauce or more vinegar.

I served this on cedar planked salmon for dinner.

Use the sauce on noodles, over rice, on grilled meats and seafood. It is very versatile and has many uses.

How do you use Thai Style Green sauce?