1. Cook rice until tender. Set aside. 2. Melt butter in skillet over medium-low heat. 3. Add leek; sauté until beginning to soften, about 4 minutes. 4. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. 5. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. 6. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely. 7. Butter large baking sheet. 8. Cut one pastry sheet into 4 equal squares. Divide rice mixture among centers of squares. 9. Set salmon atop rice. Sprinkle with salt and pepper. 10. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) 11. Cut remaining pastry into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. 12. Pinch edges together to seal, brushing with egg mixture. 13. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.). 14. Preheat oven to 400°F Brush top of pastry with egg mixture. 15. Bake until golden about 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
