- 1/2 teaspoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 150g (3/4 cup) Basmati rice
- 310ml (1 1/4 cups) Massel chicken style liquid stock
- 2 teaspoons finely grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped drained capers
- 2 tablespoons chopped fresh dill
- 12 sheets filo pastry
- Olive oil spray
- 4 (about 180g each) skinless salmon fillets
- Sesame seeds, to sprinkle
- Steamed green round beans, to serve
- Step 1Heat oil in a saucepan over medium heat. Stir in onion and garlic. Reduce heat to medium-low. Cook, stirring often, for 6 minutes or until onion starts to soften.
- Step 2Stir the rice and stock into the onion mixture. Cover. Increase heat to medium. Bring to a simmer. Reduce heat to low. Cook, covered, for 10 minutes. Set aside for 5 minutes to stand. Transfer the rice mixture to a bowl and set aside to cool.
- Step 3Stir in lemon rind, lemon juice, capers and dill. Season with salt and pepper.
- Step 4Place 1 filo sheet on a clean work surface. Lightly spray with oil. Repeat with 2 more filo sheets and oil spray to make a stack. Repeat with remaining filo to make 4 stacks. Fold each stack in half.
- Step 5Place one-quarter of the rice mixture along 1 long side of each filo stack, 5cm from the edge. Top with salmon. Season with salt and pepper. Fold in sides and roll up firmly to enclose. (To freeze, see note.)
- Step 6Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Place parcels on the tray. Spray with oil. Top with sesame seeds. Bake for 15 minutes or until golden. Serve with green beans.
- High protein
To freeze: Make the salmon parcels to the end of step 5. Individually wrap the parcels in plastic wrap. Place the parcels in a large sealable plastic bag. Label, date and freeze for up to 3 months.
To thaw: Place the parcels on a plate in the fridge for 24 hours or until thawed.
To cook the parcels: Continue from step 6.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Australian Good Taste