Fry the onion in the olive oil over a medium heat for 10 minutes, until colouring. Stir in the garlic.
Rinse the rice and add to the pan with the stock. Cover and simmer for 35 minutes, or until the rice is tender and all the stock has disappeared. Stir in the artichokes, rosemary, pine nuts and lemon zest. Season, set aside.
Preheat the oven to gas 6, 200ºC, fan 180ºC. Slice the salmon in two horizontally (ie across the belly of the fish) to form two similar-sized, slimmer pieces. Unfurl the puff pastry sheets and, on a lightly floured surface, roll out one sheet to make it 5cm (2in) wider than the other. Lay the thicker, unrolled sheet out on a lined baking tray and top with a piece of salmon. Season lightly. Mound the rice on the salmon and top with the other salmon piece.
Note: side of salmon available in store at the fish counter
Mix the egg yolk with 1 tbsp water and brush a little onto the pastry, round the edge of the salmon. Drape the larger sheet of pastry over and press down to seal both sheets together around the salmon, pushing any air out. Trim the excess pastry and press all the way around with a fork to make an indented seal. Brush the remaining egg yolk mixture over the top and gently run the points of a fork over the top to decorate. Bake for 40 minutes, until the pastry is a deep golden colour. Serve with steamed greens and cranberry sauce.
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