1-2 salmon filets, cutting thickest center into 2 squares
rub of choice
1/2 cup of sticky rice, cooked
1 cup of cooked spinach
1 lemon zested and juiced
Preheat oven to 400F. Cut puff pastry into 5x3 squares and with a sharp knife slice a square halfway through pastry. Bake for 15 minutes. Punch down center and fill with sticky rice, raw salmon and seasoned spinach. Place puff pastry lattice on top. Brush with egg wash and sprinkle flaky sea salt. Bake again for 15 minutes until salmon reaches 135-140F and pastry is golden. Rest 10 minutes and enjoy!
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