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Photo of Salmon coulibiac by WW

Salmon coulibiac

Total Time
1 hr 20 min
30 min
50 min
Grilled salmon fillets enveloped in a light, flaky pastry pocket. Serve with a lively, fresh beetroot and orange salad



400 g, (buy 500g), peeled, chopped

Oil spray

1 x 3 second spray(s)

Boiled egg(s)

2 medium, coarsley chopped

Green shallot(s)

2 individual, thinly sliced

Fresh dill

1 tbs, finely chopped

Fresh lemon rind

2 tsp, grated

Skinless salmon

720 g, (6x120g)

Reduced-fat puff pastry

370 g, (3 sheets), just thawed

Sesame seeds

1 tsp


2 medium, segmented

Baby spinach

1½ cup(s)


1½ cup(s)

Olive oil

2 tsp

Balsamic vinegar

2 tbs


  1. Preheat oven to 220°C or 200°C fan-forced. Line 3 baking trays with baking paper. Place beetroot in a single layer on 1 prepared tray and lightly spray with oil. Bake for 30 minutes. Remove from oven.
  2. Meanwhile, combine egg, shallots, dill and rind in a bowl. Season with salt and freshly ground black pepper.
  3. Preheat a chargrill or barbecue over medium-high heat. Cook salmon for 1 minute each side or until browned. Transfer to a plate. Cool.
  4. Roll each pastry sheet on a lightly f loured surface to a 25cm x 30cm rectangle. Cut each sheet into two 15cm x 25cm rectangles. Lay 1 piece of pastry on a flat surface. Top 1 piece of salmon with one-sixth of the egg mixture and place, egg-side down, in centre of pastry. Fold pastry to enclose salmon and form a parcel, sealing seams well. Trim excess pastry. Lightly spray top of parcel with oil and sprinkle with one-sixth of the sesame seeds. Repeat with remaining pastry, salmon, egg mixture and sesame seeds to make 6 parcels.
  5. Place parcels on remaining prepared trays. Bake for 20 minutes or until pastry is puffed and golden.
  6. Meanwhile, combine orange, salad mix, beetroot, oil and vinegar in a bowl. Toss to combine. Serve salmon coulibiac with salad.