1/2 C. basmati rice

2 T. butter

1/2 C. minced onion

1/2 C. finely chopped mushrooms (common, exotic, or a mixture)

3/4 C. dry white wine

8 oz. boned, skinned salmon fillet, rinsed, patted dry, and cut into 1-inch chunks

1/2 tsp. salt

1/2 tsp. fresh-ground pepper

2 T. chopped mixed fresh herbs such as chervil, chives, dill, parsley, or tarragon

3 sheets (each 9 in. square) thawed frozen puff pastry (1 1/2 packages, 17.3 oz. each)

1 large egg, beaten to blend with 1 T. water

 

In a 1 1/2- to 2-quart pan, bring chicken broth and rice to a boil over medium-high heat. Reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes. Meanwhile, in a 2- to 3-quart pan over medium heat, melt butter. Add onion and mushrooms and stir often until onion is soft and liquid has evaporated, 7 to 8 minutes. Add wine, increase heat, and bring to a boil; add salmon chunks and reduce heat to maintain a simmer. Cook, stirring often, until salmon is broken into flakes and most of the liquid has evaporated, 7 to 10 minutes. Stir in rice, salt, pepper, and herbs. Cut each puff pastry sheet into nine 3-inch squares. On a lightly floured work surface, with a lightly floured rolling pin, roll each square once in each direction to flatten and stretch to approximately 4 inches. Place 1 T. filling in the middle of each square. Brush edges lightly with egg mixture and fold diagonally over filling to make triangles; pinch edges to seal. Arrange pastries 1/2 inch apart on two cooking parchment-lined 12- by 15-inch baking sheets. Lightly brush the top of each pastry with egg mixture. Bake pastries in a 375° regular or convection oven until golden brown, 20 to 25 minutes. Serve warm.

 

Yield:

Calories:

Fat:

Fiber: