Salmon in Puff Pastry

Line a baking sheet with parchment paper. Season salmon fillets on both sides with salt and pepper.

In a small bowl whisk together egg and milk to make an egg wash. Set aside.

Spread the sheet of puff pastry on a lightly floured surface. Dust pastry lightly with flour and, using a rolling pin, roll pastry into a 14-inch square. Using a sharp knife, trim the edges of the dough and cut dough into 4 equal squares.

Place 1 tablespoon of butter on each puff pastry square. Arrange a salmon fillet in the center of each square and sprinkle each fillet with a teaspoon of dill. Fold the edges of the pastry over the salmon and seal using egg wash along the edges of the pastry. Transfer the salmon packet to the prepared baking sheet, seam side down. Cover the baking sheets with plastic wrap and refrigerate for 20 minutes, or until slightly firm.

Meanwhile, preheat the oven to 400°F.

Remove salmon packets from the refrigerator and discard the plastic wrap. Brush the top of each packet with egg wash. Bake until pastry is golden brown, about 20 to 22 minutes.

Meanwhile, prepare cream sauce. In a small saucepan over medium-high heat, combine wine and lemon juice. Bring to a boil and cook, stirring frequently, until mixture is reduced by about half, about 5 minutes. Add cream and continue to cook until sauce is slightly thickened, about 5 minutes more. Taste and add salt and pepper, plus more lemon juice, if desired.

For Vegetable Wild Rice:

In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed.

Meanwhile, heat the oil in a skillet set over medium heat, saute the carrots, squash, and onion until

tender crisp. Stir saute vegetables into rice mixture.

To Serve: