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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	2	packages		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
salmon fillet	1			643.7348	0.0	89.9415	28.7414
phyllo pastry	8	sheets		-	-	-	-
butter	1/3	cup	melted	456.0	20.951999999999998	14.248	38.4
butter	2	teaspoons		456.0	20.951999999999998	14.248	38.4
onion	1		chopped	64.0	14.944	1.76	0.16
mushroom	3/4	cup	sliced	-	-	-	-
vegetable stock	3/4	cup		8.2875	1.5415	0.3978	0.11599999999999999
water	2/3	cup		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
wild rice	1/4	cup	rinsed	142.8	29.96	5.892	0.43200000000000005
grain rice	1/3	cup		-	-	-	-
white wine vinegar	1/4	cup		-	-	-	-
white wine	1/4	cup		-	-	-	-
shallot	2	tablespoons	minced	14.4	3.36	0.5	0.02
salt pepper	1/4	teaspoon		-	-	-	-
butter	2/3	cup	unsalted cut	1085.06	0.0908	1.2863	122.7465
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.