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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 pkg. (10 oz. each) fresh spinach
1 tsp. lemon juice
pinches nutmeg
1-1/2 lb. salmon fillet
8 sheets phyllo pastry
1/3 cup butter, melted
Rice:
2 tsp. butter
1 onion, chopped
3/4 cup sliced mushrooms
3/4 cup vegetable stock
2/3 cup water
1/4 tsp. salt
pinches pepper
1/4 cup wild rice, rinsed
1/3 cup long grain rice
Sauce:
1/4 cup white wine vinegar
1/4 cup white wine
2 tbsp. finely minced shallots or onion
1/4 tsp. salt and pepper
2/3 cup unsalted butter, cut in 1/2 inch cubes
1 tbsp. chopped fresh parsley
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Directions:
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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 tsp. 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 tbsp. 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
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Comments from olga
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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.
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