Salmon And Rice Phyllo Packets

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 20 ounces fresh spinach
• 2 teaspoons lemon juice
• 1 dash nutmeg
• 2 lbs salmon fillets
• 8 sheets phyllo pastry
• 1/3 cup butter
• 2 teaspoons butter
• 1 medium yellow onion, diced
• 3/4 cup mushroom, chopped
• 3/4 cup vegetable stock
• 2/3 cup water
• 1/4 teaspoon salt
• 1 dash pepper
• 1/4 cup wild rice, rinsed
• 1/3 cup long grain rice
• 1/4 cup wine vinegar
• 1/4 cup dry wine
• 2 tablespoons minced onions
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup unsalted butter
• 1/4 cup half-and-half
• 1 tablespoon chopped dill

Recipe

• 1 in a medium saucepan melt the butter over medium heat.
• 2 add the onion and mushrooms, stirring often for 5 minutes.
• 3 add the stock, water, salt and pepper, bringing to a boil.
• 4 add the wild rice and return pot to a boil.
• 5 reduce to a simmer and cover.
• 6 cook for 35 minutes.
• 7 add the long grain rice and simmer covered for 25 minutes.
• 8 remove from heat and let cool.
• 9 trim spinach and rinse in cold water.
• 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 chop and place in a bowl.
• 12 toss with lemon juice and nutmeg.
• 13 cut salmon crosswise into 4 pieces.
• 14 skin.
• 15 preheat oven to 425 degrees.
• 16 lay out 1 sheet of phyllo, brush with butter and lay one more sheet on top of the first.
• 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 place 1/4 of the spinach over the rice.
• 19 top with 1 piece of salmon.
• 20 fold the long side over top the salmon and then fold in the edges.
• 21 carefully taking the long side"roll/fold' the pasckage over and over until a nice package is formed.
• 22 place on a greased baking sheet, seam side down and brust with butter.
• 23 repeat until you have 4 prepared packages.
• 24 place on the center rack in your preheated oven and bake for 20 minutes or until nice and golden brown.
• 25 while the fish packages are baking~~.
• 26 in a medium saucepan boil the vinegar, wine, onions, salt and pepper for 5 minutes.
• 27 you want it reduced to about 2 t's.
• 28 whisk in butter, a cube at a time.
• 29 whisk in half and half and whisk until smooth and thickened.
• 30 serve with salmon packages.