We tried this recipe from Alton Brown a couple months back. The Salmon Turnovers turned out great, but I really like the rice/stuffing on its own also. So I decided to just use the rice for dinner.
Salmon Turnovers
Recipe courtesy Alton BrownPrep Time:15 min
Cook Time:30 min
Level:Intermediate
Serves:4 servings
Ingredients
1 sheet puff pastryFlour, for dusting
1 can boneless, skinless, salmon
1/2 cup Sauteed mushrooms
1 to 2 tablespoons sour pickle relish
1 cup cooked white, brown or fried rice
2 to 3 chopped scallions
1 tablespoon parsley leaves, chopped
Salt and pepper
1 egg beaten with 2 tablespoons water
Directions
Preheat oven to 400 degrees F.Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares.
In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.
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| Sauteed mushrooms |
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| Canned Salmon with scallions |
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| Combine all ingredients and mix |
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| A healthy & delicious dinner is served |
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