Puff Pastry Salmon Parcels

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  0.3 cup White Rice
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  2 cup Spinach
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  0.5 tsp 1/2 teaspoon salt (to season)
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  0.3 tsp 1/4 teaspoon lemon pepper (or cracked black pepper)
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  1 tbsp Garlic
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  0.7 cup 2/3 cup water
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  3 tsp Chicken Bouillon, Dry
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  4 tbsp Lemon Juice, Fresh
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  2 tbsp Parsley, Fresh
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  2 Puff Pastry Dough, Frozen, Thawed(500g)
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  4 Salmon(1584g)
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  1 Egg, Whole, Large(44g)

Instructions

1. 1Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
2. 2Add the rice and fresh spinach to the pan, stirring constantly for 1 minute until the spinach has wilted. Add the minced garlic and cook for 30 seconds until fragrant, then season with salt and lemon pepper.
3. 3Pour the water and chicken bouillon into the pan, stir to combine, and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 12–15 minutes until the rice is tender and liquid is absorbed. Remove from heat, stir in the lemon juice and fresh parsley, then set aside to cool completely.
4. 4While the rice cools, preheat your oven to 410°F and line a baking tray with parchment paper. Cut each sheet of puff pastry dough in half lengthwise to create 2 rectangles per sheet (8 rectangles total).
5. 5Lay one pastry rectangle with the shorter edge facing you. Spoon one-eighth of the cooled rice mixture onto the lower half, leaving a 1-inch border on all sides. Place one salmon fillet on top of the rice, then brush the border edges with water.
6. 6Fold the top half of the pastry over the salmon to enclose it completely, then press and seal the edges firmly with a fork. Transfer the parcel to the prepared baking tray. Repeat with the remaining pastry rectangles, rice mixture, and salmon fillets.
7. 7Whisk the eggs in a small bowl, then brush each parcel generously with the egg wash. Bake at 410°F for 20–25 minutes until the pastry is deep golden brown.
8. 8Divide the parcels evenly into 8 airtight containers while warm, allowing 1 parcel per container. Cool to room temperature before sealing for storage.