Zutaten für Salmon And Rice Phyllo Packets
- Fresh Spinach
- Lemon Juice
- Nutmeg
- Salmon Fillets
- Phyllo Pastry
- 4 tablespoons melted butter
- Yellow Onion
- Mushroom
- Vegetable Stock
- Water
- Salt and pepper to taste
- Pepper
- Wild Rice
- Long Grain Rice
- White Wine Vinegar
- Dry White Wine
- Onions
- Unsalted Butter
- Half And Half
- 1/4 cup fresh dill, chopped
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Zubereitung von Salmon And Rice Phyllo Packets
- Preheat oven to 375°F (190°C).
- Cook rice according to package directions. Fluff with a fork and set aside.
- In a bowl, gently combine cooked rice, cooked salmon, chopped dill, lemon zest, and salt and pepper to taste.
- Cut phyllo sheets in half. Brush each half with melted butter.
- Spoon the salmon rice mixture into the center of each phyllo half.
- Fold the phyllo over the filling to create a packet, tucking in the sides to prevent spills.
- Place the packets on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the phyllo is golden brown and crispy.
- Garnish with fresh dill sprigs and a lemon wedge before serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
11g
Fat
167g
Carbs
16g
