Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Salmon and Rice Phyllo Packets Recipe
    Lost? Site Map

    Salmon and Rice Phyllo Packets

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Dib's's Note:

    With so many salmon recipe requests I thought a few of you might like this one!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan melt the butter over medium heat.
    2. 2
      Add the onion and mushrooms, stirring often for 5 minutes.
    3. 3
      Add the stock, water, salt and pepper, bringing to a boil.
    4. 4
      Add the wild rice and return pot to a boil.
    5. 5
      Reduce to a simmer and cover.
    6. 6
      Cook for 35 minutes.
    7. 7
      Add the long grain rice and simmer covered for 25 minutes.
    8. 8
      Remove from heat and let cool.
    9. 9
      Trim spinach and rinse in cold water.
    10. 10
      Add to a medium saucepan and cook over mediun heat for 8 minutes (you wont need extra water as the water from washing will be enough) When JUST cooked drain in a colander and press out all the moisture you can.
    11. 11
      Chop and place in a bowl.
    12. 12
      Toss with lemon juice and nutmeg.
    13. 13
      Cut salmon crosswise into 4 pieces.
    14. 14
      Skin.
    15. 15
      Preheat oven to 425 degrees.
    16. 16
      Lay out 1 sheet of phyllo, brush with butter and lay one more sheet on top of the first.
    17. 17
      Leaving 2 inches from the long side of the pastry, and three inches ont he ends place 1/2 cup of the rice mixture in a rectangle 3 inches wide.
    18. 18
      Place 1/4 of the spinach over the rice.
    19. 19
      Top with 1 piece of salmon.
    20. 20
      Fold the long side over top the salmon and then fold in the edges.
    21. 21
      Carefully taking the long side"roll/fold' the pasckage over and over until a nice package is formed.
    22. 22
      Place on a greased baking sheet, seam side down and brust with butter.
    23. 23
      Repeat until you have 4 prepared packages.
    24. 24
      Place on the center rack in your preheated oven and bake for 20 minutes or until nice and golden brown.
    25. 25
      While the fish packages are baking~~.
    26. 26
      In a medium saucepan boil the vinegar, wine, onions, salt and pepper for 5 minutes.
    27. 27
      You want it reduced to about 2 T's.
    28. 28
      Whisk in butter, a cube at a time.
    29. 29
      Whisk in half and half and whisk until smooth and thickened.
    30. 30
      Serve with Salmon Packages.

    Browse Our Top Saltwater Fish Recipes

    Ratings & Reviews:

    • on May 10, 2004

      45

      This was the first recipe that I made with Phyllo dough. It was a task to get the salmon wrapped up and I may have destroyed the rest of the dough, but the dough was great cooked. It was very flaky and a nice brown color. The rest of the dish was very good the taste of the spinach and the fish went well together.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Salmon and Rice Phyllo Packets

    Serving Size: 1 (624 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 978.5
     
    Calories from Fat 546
    55%
    Total Fat 60.7 g
    93%
    Saturated Fat 33.4 g
    167%
    Cholesterol 250.8 mg
    83%
    Sodium 887.4 mg
    36%
    Total Carbohydrate 50.5 g
    16%
    Dietary Fiber 5.6 g
    22%
    Sugars 2.8 g
    11%
    Protein 56.7 g
    113%

    The following items or measurements are not included:

    vegetable stock

    white wine vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites