Ingredients
Rice:
2 tablespoons butter
1 onion, chopped
3/4 cup sliced mushrooms
3/4 vegetable stock
2/3 cup water
1/4 teaspoon salt
Pinch pepper
1/4 cup wild rice, rinsed
1/3 long-grain rice
20 ounces fresh spinach
1 teaspoon lemon juice
Pinch nutmeg
1 (1 1/2 pounds) salmon fillet
8 sheets phyllo pastry
1/3 cup butter, melted
Sauce:
1/4 cup white wine vinegar
1/4 cup white wine
2 tablespoons finely minced shallots or onion
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup butter, cut into 1/2-inch cubes
1 tablespoons chopped fresh parsley
Directions
- In a 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 a 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 with just the water clinging to leaves, cook spinach 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 cut fillet from skin.
- Lay 1 sheet of phyllo pastry on work surface, keeping remaining phyllo pastry on work surface covered with damp cloth. Brush with about 2 teaspoons of the butter. Place second sheet on top. Brush with butter.
- About 1-inch from 1 long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving a 4-inch border at each short side. Arrange 1/4 of the spinach over rice. 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 with remaining ingredients to form 4 packages. Bake in preheated 425 degree oven for 15 to 20 minutes or until golden.
- 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 and smooth. Stir in parsley. Serve with salmon packages.