Instructions:

1. Make mushroom rice and set aside to cool.

2. Sautee onion until translucent, add garlic and cook another minute or so. Add spinach and toss until wilted down. Set aside to cool.

3. Using just a little bit of flour, roll out puff pastry to just about half of what it was. At the center, make a bed of mushroom rice to match the size of your salmon.

4. Add salmon to bed of rice and season with lemon pepper and salt. 

5. Top salmon with layer of spinach mixture.

6. Tightly wrap pastry lengthwise around salmon being careful not to rip pastry. Only overlap a couple of inches (trimming the extra and saving for decoration) and add a little egg wash to the edge to seal.

7. Trim extra off of each end, saving about 2 inches to fold up; seal with egg wash. 

8. Carefully turn onto baking sheet lined with parchment paper so that the seam side is down.

9. Using the dull edge of a knife, make a hashtag design over the top and sides. If you want, use the extra pastry to make leaves or other design and add to the top.

10. Cover with egg wash, salt and pepper. Bake at 425 for about 20 minutes until the pastry is golden brown. 

11. Let set at least 10 minutes before cutting.

​