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1
In a saucepan melt butter over medium heat.
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2
Cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened.
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3
Add stock, water, salt and pepper.
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4
Bring to a boil.
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5
Add wild rice, return to boil.
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6
Reduce heat, cover and simmer for 35 minutes.
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7
Stir in long-grain rice, simmer, covered, for 25 minutes or just until liquid is absorbed and rice is tender.
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8
Let cool.
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9
Trim spinach, rinse, shaking off excess water.
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10
In saucepan with just the water clinging to leaves, cook spinach over medium heat for 8 minutes or until wilted.
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11
Drain in sieve, pressing out moisture.
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12
Chop, toss with lemon juice and nutmeg.
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13
Cut salmon crosswise into 4 pieces.
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14
Separate some skin from flesh.
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15
Holding skin, insert knife at 45 degree angle.
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16
Slide along to cut fillet from skin.
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17
Lay 1 sheet of phyllo pastry on work surface, keeping remaining phyllo pastry on work surface covered with damp cloth.
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18
Brush with about 2 teaspoons of the butter.
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19
Place second sheet on top.
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20
Brush with butter.
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21
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.
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22
Arrange 1/4 of the spinach over rice.
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23
Top with 1 piece of salmon.
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24
Fold 1-inch border over filling, fold each side over and roll up.
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25
Place, seam side down, on greased baking sheet.
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26
Brush with butter.
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27
Repeat with remaining ingredients to form 4 packages.
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28
Bake in preheated 425 degree oven for 15 to 20 minutes or until golden.
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29
Meanwhile, in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes or until reduced to 2 tablespoons.
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30
Reduce heat to low.
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31
Vigorously whisk in butter, a few cubes at a time, until thickened and smooth.
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32
Stir in parsley.
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33
Serve with salmon packages.
