Salmon and Rice Stuffed Pastry with Dill Sauce | Think Rice (Canada)

Ingredients

• 1/2 lb (250 g) salmon fillet
• 1/4 tsp (1 mL) each, salt and freshly cracked black pepper
• 1/2 tsp (2 mL) extra virgin olive oil
• 1 cup (250 mL) chopped cremini mushrooms
• 1 cup (250 mL) chopped onion
• 1 cup (250 mL) chopped, packed baby spinach
• 1 tbsp (15 mL) chopped fresh dill
• 1 cup (250 mL) cooked, U.S. long grain white rice
• 1/2 lb (250 g) puff pastry, rolled into a 10-inch (25 cm) square, chilled
• 1 egg, lightly beaten
• Coarse salt
• 2 tsp (10 mL) butter
• 1 shallot, thinly sliced
• 1 clove garlic, peeled and sliced
• 1/2 cup (125 mL) dry white wine
• 1/2 cup (125 mL) cream
• 1/4 cup (50 mL) whole milk
• 2 tbsp (30 mL) chopped fresh dill