Salmon-Herb Turnovers

Salmon-Herb Turnovers
Photo by James Carrier


  • ½ cup minced onion
  • ¾ cup dry white wine
  • ½ cup finely chopped mushrooms (common, exotic, or a mixture)
  • 1 cup fat-skimmed chicken broth
  • 8 ounces boned, skinned salmon fillet, rinsed, patted dry, and cut into 1-inch chunks
  • ½ teaspoon salt
  • 2 tablespoons chopped mixed fresh herbs such as chervil, chives, dill, parsley, or tarragon
  • + 5 more ingredients
    • 1 large egg, beaten to blend with 1 tablespoon water
    • ½ teaspoon fresh-ground pepper
    • 2 tablespoons butter
    • 3 sheets (each 9 in. square) thawed frozen puff pastry (1 1/2 packages, 17.3 oz. each)
    • ½ cup basmati rice

1. In a 1 1/2- to 2-quart pan, bring chicken broth and rice to a boil over medium-high heat. Reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes.2. Meanwhile, in a 2- to 3-quart pan over medium heat, melt butter. Add onion and mushrooms and stir often until onion is soft...

View full recipe at My Recipes


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