Salmon Coulibiac

This delicious salmon coulibiac makes for an easy and healthy mid-week associates meal. Leftovers: Use the publicize pastry to make pies and pasties. Use the capers to ensue flavour to tuna meats.

The ingredient of Salmon Coulibiac

• 2 eggs
• 2 tsp vegetable oil
• 2 large about 250g each salmon fillets skin removed halved crossways
• 4 sheets 24 x 24cm reduced fat spread around pastry just thawed
• 2 green shallots ends trimmed thinly sliced crossways
• 2 tbsp drained capers
• 1 tbsp finely chopped blithe dill
• salt freshly auditorium showground black pepper

The Instruction of salmon coulibiac

• preheat oven to 220u00b0c place eggs in a small saucepan and cover gone loving water bring to the boil on top of higher than medium heat and cook for 4 minutes drain place eggs in a large heatproof bowl and cover in the same way as chilly frosty water set aside for 5 minutes to cool drain peel eggs and coarsely chop place in a bowl and set aside
• meanwhile heat the oil in a large non stick frying pan over high heat ensue the salmon and cook for 1 minute each side or until just brown sever from heat
• cut a 15 x 24cm rectangle from each pastry sheet refreeze excess pastry place a piece of salmon in the centre of each pastry rectangle add up the green shallot capers and dill in a small bowl sprinkle the salmon evenly with the shallot blend and peak behind egg season next salt and pepper
• bring edges of pastry together to enclose filling and pinch to seal place more or less a baking tray bake just about top shelf of oven for 15 18 minutes or until golden brown and puffed sever from oven divide in the course of serving plates and utility immediately

Nutritions of Salmon Coulibiac

calories: 506 68 calories
calories: 20 grams fat
calories: 7 grams saturated fat
calories: 47 grams carbohydrates
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calories: 36 grams protein
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