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| Recipe Name | Salmon and Wild Rice Parchment Packages |
| Description | Serves four. |
| content | ½ cup wild rice
1 ½ cups chicken stock
2 Tbsp. butter or margarine
½ cup leeks, chopped
½ lb. mushrooms, sliced
¼ tsp. salt
¼ tsp. black pepper
4 sheets parchment paper, each about 15-inch square
2 tsps. butter, softened
4 6-ounce salmon steaks
¼ cup lemon juice, freshly squeezed
Salt and black pepper to taste
Preheat oven to 350
Place rice in a colander and rinse well. Bring stock to a boil in a medium saucepan. Add rice, reduce heat to low, cover and cook until tender, about 45 minutes. Drain rice if necessary.
Melt butter in a medium sauté pan over medium-low heat. Add leeks and cook until soft but not brown, about 5 minutes. Remove leeks from pan, add to cooked rice. Increase heat to medium. Add mushrooms to same pan. Saute until mushrooms are browned, about 8 minutes. Add mushrooms to rice mixture. Season with salt and pepper.
Fold parchment paper in half and cut each piece into a semi-circle. Unfold circles. Brush inside of each piece, on one side of fold, with ½ tsp. butter. Place salmon steaks on buttered area, next to fold. Sprinkle each steak with 1 Tbsp. lemon juice. Season with salt and pepper. Place a spoonful of rice mixture in center section of each steak. Fold paper to enclose fish. Seal package by making small, overlapping folds along curved edge of paper. Be sure each fold overlaps the one before it so there are no gaps. Place packages on a baking sheet and bake, 15 to 20 minutes.
Sauce:
1/3 cup white wine
2 Tbsp. white wine vinegar
2 Tbsp. shallot, minced
8 Tbsp. cold butter (not margarine)
2 tsp. fresh dill or ½ tsp dried
1/8 tsp. salt
Pinch of white pepper
For sauce: in a small saucepan, combine wine, vinegar, and shallot over medium-high heat. Boil until reduced to 1 Tablespoon, about 7 minutes. Reduce heat to low and whisk in cold butter, 1 tablespoon at a time. Allow each tablespoon to melt before adding the next one. Strain sauce through a fine sieve into another saucepan. Season with dill, salt and pepper. Just before serving, reheat sauce over medium-low heat. Do not allow sauce to boil after butter has been added.
To serve: Place salmon packages on dinner plates. With scissors, cut parchment close to curved edge. Fold top back to expose salmon and rice. Spoon sauce over salmon and serve immediately. |
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