"What can we make ahead when we entertain?" is one of the most frequent questions we get. Here's the answer that satisfies every time: an elegant phyllo-wrapped salmon fillet gussied up with wild rice, mushrooms and spinach.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 2 pkg (10 oz/284 g) fresh spinach
- 1 teaspoon lemon juice
- 1 pinch nutmeg
- 1 salmon fillet (1-1/2 lb/750g)
- 8 sheets phyllo pastry
- 1/3 cup butter melted
- 2 teaspoons butter
- 1 onion chopped
- 3/4 cups sliced mushrooms
- 3/4 cups vegetable stock
- 2/3 cups water
- 1/4 teaspoon salt
- 1 pinch pepper
- 1/4 cup wild rice rinsed
- 1/3 cup long-grain rice
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 2 tablespoons finely minced shallots
- 2 tablespoons finely minced onions
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cups unsalted butter cut_in 1/2-inch (1 cm) cubes
- 1 tablespoon chopped fresh parsley
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 rice is tender and liquid absorbed.
Rinse spinach, shaking off excess water. In saucepan, cook spinach, with just the water clinging to leaves, over medium heat for about 8 minutes or just until wilted. Drain in sieve, pressing out moisture. Chop spinach and toss with lemon juice and nutmeg.
Cut salmon crosswise into 4 pieces. With sharp knife, cut fillet away from skin; set aside. Lay 1 sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp cloth to prevent drying out. Brush with about 2 tsp (10 mL) of the butter. Top with second sheet; brush with butter.
About 1 inch (2.5 cm) from long side of pastry, spoon about 1/2 cup (125 mL) rice mixture lengthwise into 3-inch (8 cm) wide strip, leaving 4-inch (10 cm) border at short sides. Top with one-quarter of the spinach. Top with 1 piece of salmon. Fold 1-inch (2.5 cm) 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. (Make-ahead: Cover lightly and refrigerate for up to 4 hours.) Bake in 425°F (220°C) 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 tbsp (25 mL). Reduce heat to low; vigorously whisk in butter, a few cubes at a time, until thickened. Stir in parsley. Serve with salmon.
Nutritional facts <b>Per serving:</b> about
- Sodium 975 mg
- Protein 42 g
- Calories 940.0
- Total fat 62 g
- Cholesterol 215 mg
- Saturated fat 32 g
- Total carbohydrate 55 g
- Iron 58.0
- Folate 111.0
- Calcium 20.0
- Vitamin A 149.0
- Vitamin C 25.0