Salmon and Rice Phyllo Packets

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan melt the butter over medium heat.
  • Add the onion and mushrooms, stirring often for 5 minutes.
  • Add the stock, water, salt and pepper, bringing to a boil.
  • Add the wild rice and return pot to a boil.
  • Reduce to a simmer and cover.
  • Cook for 35 minutes.
  • Add the long grain rice and simmer covered for 25 minutes.
  • Remove from heat and let cool.
  • Trim spinach and rinse in cold water.
  • 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.
  • Chop and place in a bowl.
  • Toss with lemon juice and nutmeg.
  • Cut salmon crosswise into 4 pieces.
  • Skin.
  • Preheat oven to 425 degrees.
  • Lay out 1 sheet of phyllo, brush with butter and lay one more sheet on top of the first.
  • 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.
  • Place 1/4 of the spinach over the rice.
  • Top with 1 piece of salmon.
  • Fold the long side over top the salmon and then fold in the edges.
  • Carefully taking the long side"roll/fold' the pasckage over and over until a nice package is formed.
  • Place on a greased baking sheet, seam side down and brust with butter.
  • Repeat until you have 4 prepared packages.
  • Place on the center rack in your preheated oven and bake for 20 minutes or until nice and golden brown.
  • While the fish packages are baking~~.
  • In a medium saucepan boil the vinegar, wine, onions, salt and pepper for 5 minutes.
  • You want it reduced to about 2 T's.
  • Whisk in butter, a cube at a time.
  • Whisk in half and half and whisk until smooth and thickened.
  • Serve with Salmon Packages.
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