Salmon and Spinach Parcels

Ingredients

• 1 tablespoon olive oil
• 1 large onionchopped
• 1/3 cup rice(white long grain or brown rice is fine)
• 2 cup sbaby spinach leaves
• 1/2 teaspoon saltto season
• 1/4 teaspoon lemon pepperor cracked black pepper
• 1 tablespoon garlicminced
• 2/3 cup water
• 3 teaspoon sstock powderor chicken bouillon powder
• 4 tablespoon slemon juicefreshly squeezed
• 2 tablespoon sfresh parsleychopped
• 2 sheetspuff pastry
• 4 salmon filletsskinless and boneless
• 1 eggwhisked

Instructions

1. Heat the oil in a medium saucepan and fry the onion until soft and transparent. Add in the rice and spinach; cook for a further minute until spinach has wilted. Sauté the garlic until fragrant (about 30 seconds). Season with salt and pepper.
2. Add water and stock powder to the pan. Bring to a boil, stirring occasionally to combine all ingredients.
3. Reduce heat to low, cover and gently simmer for a further 12 15 minutes, or until the rice is cooked through.
4. Remove from heat and stir through lemon juice and parsley. Set aside and let cool.
5. Preheat oven 410°F (210°C). Line a baking tray with baking/parchment paper.
6. Cut pastry sheets in half to make 2 rectangles per sheet.
7. With the shorter edge in front of you, spoon 1/4 of the rice and spinach mixture on the lower half of the pastry, leaving a 1 inch (2 cm) border around the edges.
8. Lay the salmon fillet on top of the rice mixture and brush the border/edges of the pastry with water.
9. Fold empty side of pastry over to envelope salmon, and seal the edges firmly with a fork. Transfer parcel to prepared baking sheet/tray and repeat the same steps with remaining pastry, rice mixture and salmon fillets until all parcels have been done.
10. Brush parcels with whisked egg and bake for 20 25 minutes or until golden brown.
11. Slice each parcel in half and serve warm.