I've had a few requests for the salmon recipe so here it is:
Salmon & Mushroom Rice Savoury Pastry Roll
Prep Time: 30mins
Cook Time: 55-60mins
1 tbsp extra virgin olive oil
1 tbsp each chopped fresh dill and Italian parsley
1 tsp grated lemon rind
1 clove garlic minced (I used about 3)
1/4 tsp each salt and pepper
1 piece centre cut fresh Atlantic salmon fillet, skin removed (about 1.5 pds)
2 tbsp extra virgin olive oil
1 onion chopped
1 pkg (227g)Cremini mushrooms sliced
2 cloves garlic minced
3/4 cup long grain rice
1.25 cups chicken broth
1/2 cup 10% half and half cream
2 tbsp each chopped fresh dill and Italian parsley
1 pkg (500g) frozen puff pastry
In a small bowl, combine oil, dill, parsley, lemon rind, garlic, salt and pepper. Spread mixture on both sides of salmon. Cover salmon in saran wrap and refrigerate.
Rice Filling: In large nonstick skillet, heat oil over medium high heat and cook onion, mushrooms and garlic for about 8 minutes or until no liquid from mushrooms remains. Add rice, broth and cream; bring to a boil. Cover and cook on low for 15 minutes or until no liquid remains. Stir in dill and parsley; cover and let stand for 5 minutes. Let cool completely.
Roll out the puff pastry to a 17 by 13 inch rectangle. Spread rice mixture along centre of pastry leaving about 4 inches of pastry on the long sides and 2 inches on short sides. Place refrigerated salmon on top (remove saran). Fold over short ends of pastry and then longer sides to cover and pinch seam. Place seam down on parchment paper lined baking sheet. Bake in 425 degree oven for about 30 minutes or until pastry is golden brown and puffed slightly.
Makes 8 servings....enjoy!