Ingredients
1tbspolive oil
1large onion,chopped
⅓cuprice,white long grain, or brown rice
2cupsbaby spinach leaves
½tspsalt,to season
¼tsplemon pepper,or cracked black pepper
1tbspgarlic,minced
⅔cupwater
3tspstock powder,or chicken bouillon powder
4tbsplemon juice,freshly squeezed
2tbspparsley,fresh, chopped
2puff pastry,sheets
4salmon fillets,6 to 8oz each, skinless, boneless
1egg,whisked
Preparation
Heat the oil in a medium saucepan and fry the onion until soft and transparent.
Add in the rice and spinach. Cook for 1 minute until spinach has wilted.
Sauté the garlic for about 30 seconds until fragrant. Season with salt and pepper.
Add water and stock powder to the pan. Bring to a boil, stirring occasionally to combine all ingredients.
Reduce heat to low, cover, and gently simmer for 12 to 15 minutes, or until the rice is cooked through.
Remove from heat and stir through lemon juice and parsley. Set aside and let cool.
Preheat oven 410 degrees F. Line a baking tray with baking or parchment paper.
Cut the pastry sheets in half to make 2 rectangles per sheet.
With the shorter edge in front of you, spoon ¼ of the rice and spinach mixture on the lower half of the pastry, leaving a 1-inch border around the edges.
Lay the salmon fillet on top of the rice mixture and brush the border or edges of the pastry with water.
Fold the empty side of the pastry over to envelope salmon, and seal the edges firmly with a fork.
Transfer parcel to the prepared baking sheet or tray and repeat the same steps with remaining pastry, rice mixture, and salmon fillets until all parcels have been done.
Brush parcels with whisked egg and bake for 20 to 25 minutes or until golden brown.
Slice each parcel in half and serve warm.
