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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2855.92 Kcal (11957 kJ) | ||
| Calories from fat | 2030.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 225.65g | 347% | |
|---|---|---|---|
| Cholesterol | 757.72mg | 253% | |
| Sodium | 2332.08mg | 97% | |
| Potassium | 5424.62mg | 115% | |
| Total Carbs | 80.56g | 27% | |
| Sugars | 7.91g | 32% | |
| Dietary Fiber | 15.53g | 62% | |
| Protein | 121.7g | 243% | |
| Vitamin C | 176.8mg | 295% | |
| Vitamin A | 2.6mg | 85% | |
| Iron | 20mg | 111% | |
| Calcium | 728.2mg | 73% | |
| Amount Per 100 g | |||
| Calories | 158.71 Kcal (664 kJ) | ||
| Calories from fat | 112.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.54g | 347% | |
|---|---|---|---|
| Cholesterol | 42.11mg | 253% | |
| Sodium | 129.6mg | 97% | |
| Potassium | 301.45mg | 115% | |
| Total Carbs | 4.48g | 27% | |
| Sugars | 0.44g | 32% | |
| Dietary Fiber | 0.86g | 62% | |
| Protein | 6.76g | 243% | |
| Vitamin C | 9.8mg | 295% | |
| Vitamin A | 0.1mg | 85% | |
| Iron | 1.1mg | 111% | |
| Calcium | 40.5mg | 73% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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