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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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. Ingredients:
2 (10 ounce) packages fresh spinach |
1 teaspoon lemon juice |
1 pinch nutmeg |
1 (1 1/2 lb) salmon fillets |
8 sheets phyllo pastry |
1/3 cup butter, melted |
2 teaspoons butter |
1 onion, chopped |
3/4 cup sliced mushrooms |
3/4 cup vegetable stock |
2/3 cup 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 or 2 tablespoons onions |
1/4 teaspoon salt and pepper |
2/3 cup unsalted butter, cut in 1/2 inch cubes |
1 tablespoon chopped fresh parsley |
Directions:
1. 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.
2. 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.
3. 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 teaspoons of the butter. Place second sheet on top; brush with butter.
4. 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.
5. 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.
6. SAUCE: 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. Stir in parsley. Serve with salmon. Makes 4 servings.
7. 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.
8. Canadian Living Cooks Step by Step.
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