She calls her site a ‘blournal' is because it’s not just a recipe site, it’s a place where she likes to tell stories, vent and just talk about whatever she wants, so it’s essentially an amalgam of a food blog and a journal. Perfect.
I was inspired by her Beef Wellington post and decided to do a salmon version for our Easter dinner. So happy that I tried it; it was a hit and will definitely be on our dinner rotation from now on. I will try it with beef soon.
Pâte Brisée (chilled)
2 C chard, chiffonade
1 T crushed garlic
sea salt flakes
1 egg, beaten
In a large flat bottom pan, quickly saute the chard and crushed garlic until just barely wilted. Roll out your Pâte Brisée to the length of your salmon, plus 2 inches on each end. On a piece of parchment paper, lay your chard to the length that you need for your salmon. Lay the salmon, skin side up, on top of the chard. Gently fold the dough over to form an envelope - first the long side, then the ends. Press the seams together gently.
Preheat the oven to 450 degrees. Roll the salmon so that the seam side is down. Then brush the top with an egg wash. Sprinkle with sea salt flakes and fennel pollen.
Bake in a 450 degree oven for 35-40 minutes...until the crust is browned and crisp to the touch.