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Prep 20 mins
Cook 45 mins
Few things say Canadian more readily than salmon and wild rice. Combined with flaky phyllo pastry, earthy mushrooms and tender spinach, the patriotic duo is transformed into a heavenly package designed specifically for entertaining occasions. This is a dynamite entrée for special dinners, always earning high praise and well satisfied appetites. The strudels can be assembled up to four hours ahead.
- 2 (10 ounce) packages fresh spinach
- 1 teaspoon lemon juice
- 1 pinch nutmeg
- 1 (1 1/2 lb) salmon fillets
- 8 sheets phyllo pastry
- 1⁄3 cup butter, melted
- 2 teaspoons butter
- 1 onion, chopped
- 3⁄4 cup sliced mushrooms
- 3⁄4 cup vegetable stock
- 2⁄3 cup water
- 1⁄4 teaspoon salt
- 1 pinch pepper
- 1⁄4 cup wild rice, rinsed
- 1⁄3 cup long grain rice
- 1⁄4 cup white wine vinegar
- 1⁄4 cup white wine
- 2 tablespoons finely minced shallots or 2 tablespoons onions
- 1⁄4 teaspoon salt and pepper
- 2⁄3 cup unsalted butter, cut in 1/2 inch cubes
- 1 tablespoon chopped fresh parsley
- FOR THE RICE: In saucepan, melt butter over medium heat; cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened. Add stock, water, salt and pepper; bring to boil. Add wild rice; return to boil. Reduce heat, cover and simmer for 35 minutes. Stir in long grain rice; simmer, covered, for 25 minutes or just until liquid is absorbed and rice is tender. Let cool.
- Trim spinach; rinse, shaking off excess water. In saucepan, cook spinach, with just the water clinging to leaves, over medium heat for 8 minutes or until wilted; drain in sieve, pressing out moisture. Chop; toss with lemon juice and nutmeg. Cut salmon crosswise into 4 pieces. Separate some skin from flesh. Holding skin, insert knife at 45 degree angle; slide along to remove fillet.
- Lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap and damp towel to prevent drying out. Brush with about 2 teaspoons of the butter. Place second sheet on top; brush with butter.
- About 1 inch from long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving 4-inch border at short sides. Top with one-quarter of the spinach. Top with 1 piece of salmon.
- Fold 1-inch border over filling; fold each side over and roll up. Place, seam side down, on greased baking sheet. Brush with butter. Repeat to form 4 packages. Bake in 425°F oven for 15 to 20 minutes or until golden.
- SAUCE: Meanwhile, in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes or until reduced to 2 tablespoons Reduce heat to low; vigorously whisk in butter, a few cubes at a time, until thickened. Stir in parsley. Serve with salmon. Makes 4 servings.
- TIP: Remove all the pin bones from the salmon before separating the skin from the flesh. Do this by running the straight, dull edge of a knife across flesh side of fillet. This raises the pin bones, making them easy to extract with tweezers.
- Canadian Living Cooks Step by Step.
My daughter requested this as her last meal before returning back to college. I actually made five servings from the recipe and the servings were still large. I found I had to add a lot more liquid to the rice than what was listed. I too was leary about the sauce, but the flavor is an amazing compIiment to the dish. I doubled the recipe for the sauce and my family didn't leave much left. Everybody's plates were clean and we were full. Great recipe. My first time working with phyllo dough. My first couple were messy but I got the hang of it after that. The flavor was fantastic.
This was sooo good. My BF at two in one sitting and so did the neighbor. BF has been raving about it to his friends and asked me to print the recipe to give out. I was worried that he wouldn't like the sauce but he said it was the best part and wants me to make it for a saefood dipping sauce.I would say the prep takes longer than 20 min but it was well worth the effort. Thanks Olga