Salmon And Rice Phyllo Packets Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
• Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
• Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
• Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

Steps:

• Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
• Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.

Steps:

• Rinse salmon fillets and pat dry on paper towels.
• Put parsley, chives, oregano and thyme on a cutting surface and chop together until very fine and well combined. Sprinkle in a shallow pan and stir in the 1/2 cup of olive oil.
• Coat the salmon fillets on both sides with the marinade and set aside about 30 minutes at room temperature, or for 1 to 2 hours in the refrigerator.
• To make the filling, heat 1 tablespoon olive oil in a large saute pan. Add the onion and leek and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Stir in the spinach and the remaining 1/4 cup olive oil. Cook 4 minutes. Stir in dill, salt and pepper. Turn the mixture into a bowl and refrigerate until cool. Stir in the egg, cheeses and bread crumbs.
• Preheat oven to 375 degrees. Sprinkle lemon juice over the salmon.
• Put two sheets of phyllo, one on top of the other, on a work surface, keeping the unused pastry covered with a damp towel. Cut them in half lengthwise. Cut across into 4 pieces and brush with butter. (These pieces will be used as patches to reinforce phyllo packets).
• Put one sheet of phyllo on a work surface. Brush with butter. Top with another sheet of phyllo. Brush with butter. Put one of the patches on top of the phyllo, about 2 inches from the edge. Put one piece of salmon over the patch. Cover with 1/4 cup of the filling. Fold bottom of phyllo over salmon. Brush the folded portion with butter. Fold in the sides of the phyllo and brush with butter. Roll up the salmon in the phyllo to make a neat packet. Brush the top with butter and seal the end of the roll onto the packet with butter.
• Repeat Step 4 with remaining ingredients to make 8 packets, putting packets on two ungreased baking sheets.
• Bake until golden brown, about 15 minutes. Serve immediately.

Steps:

• Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
• Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

Steps:

• Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
• Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
• Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.

Steps:

• Preheat oven to 425 degrees. Lay 1 phyllo sheet on a clean work surface. Brush with melted butter; sprinkle with 1 tablespoon parsley. Top with another phyllo sheet.
• Season salmon fillets with salt and pepper. Place one fillet 3 inches from short end of dough; spread 1 teaspoon creamed horseradish on top.
• Make salmon packet: Carefully fold the end of the dough over one fillet; gently fold in both of the long sides of the dough. Roll salmon over folded sides to form packet. Repeat process, making four packets. Brush tops and sides of packets with egg.
• Place packets on a baking sheet; bake until golden brown, about 10 minutes. Serve hot.

Steps:

• Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
• Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Steps:

• In a medium saucepan melt the butter over medium heat.
• Add the onion and mushrooms, stirring often for 5 minutes.
• Add the stock, water, salt and pepper, bringing to a boil.
• Add the wild rice and return pot to a boil.
• Reduce to a simmer and cover.
• Cook for 35 minutes.
• Add the long grain rice and simmer covered for 25 minutes.
• Remove from heat and let cool.
• Trim spinach and rinse in cold water.
• Add to a medium saucepan and cook over mediun heat for 8 minutes (you wont need extra water as the water from washing will be enough) When JUST cooked drain in a colander and press out all the moisture you can.
• Chop and place in a bowl.
• Toss with lemon juice and nutmeg.
• Cut salmon crosswise into 4 pieces.
• Skin.
• Preheat oven to 425 degrees.
• Lay out 1 sheet of phyllo, brush with butter and lay one more sheet on top of the first.
• Leaving 2 inches from the long side of the pastry, and three inches ont he ends place 1/2 cup of the rice mixture in a rectangle 3 inches wide.
• Place 1/4 of the spinach over the rice.
• Top with 1 piece of salmon.
• Fold the long side over top the salmon and then fold in the edges.
• Carefully taking the long side"roll/fold' the pasckage over and over until a nice package is formed.
• Place on a greased baking sheet, seam side down and brust with butter.
• Repeat until you have 4 prepared packages.
• Place on the center rack in your preheated oven and bake for 20 minutes or until nice and golden brown.
• While the fish packages are baking~~.
• In a medium saucepan boil the vinegar, wine, onions, salt and pepper for 5 minutes.
• You want it reduced to about 2 T's.
• Whisk in butter, a cube at a time.
• Whisk in half and half and whisk until smooth and thickened.
• Serve with Salmon Packages.