{"id":5972,"date":"2010-07-16T09:38:14","date_gmt":"2010-07-16T14:38:14","guid":{"rendered":"http:\/\/crankymouse.com\/?p=5972"},"modified":"2010-07-16T18:12:48","modified_gmt":"2010-07-16T23:12:48","slug":"salmon-wellington","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2010\/07\/16\/salmon-wellington\/","title":{"rendered":"Salmon Wellington"},"content":{"rendered":"<p>From Chef Kyle Jakobi and the<a href=\"http:\/\/www.thermador.com\/Default.aspx\" target=\"_blank\" rel=\"nofollow\">Thermador Kitchens<\/a><\/p>\n<p>1 sheet puff pastry dough rolled out to 1\/8 inch thick<br \/>\n2 pounds spinach, blanched and drained well<br \/>\n1 tablespoon shallot<br \/>\n1 teaspoon garlic<br \/>\n\u00bc teaspoon nutmeg<br \/>\n1 tablespoon dill chopped fine and fresh<br \/>\n1 three-pound salmon fillet<br \/>\n<br clear=\"all\"> Saut\u00e9 shallots and garlic. Add spinach in pan. When spinach goes soft, drain in colander \u2014 make sure to completely drain spinach.  Roll out pastry, brush with butter. Add \u00bd-inch thick layer of spinach to pastry. Lay fish on top, seasoned with dill.  Wrap it up, score top and bake on 425\u00b0 F for 30 minutes.<br \/>\n<br clear=\"all\"><br \/>\nMakes 4-6 servings.<br \/>\n<center><font size=1><a href=\"https:\/\/crankymouse.com\">Food for My Family<\/a><\/center><\/font><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Chef Kyle Jakobi and theThermador Kitchens 1 sheet puff pastry dough rolled out to 1\/8 inch thick 2 pounds spinach, blanched and drained well 1 tablespoon shallot 1 teaspoon garlic \u00bc teaspoon nutmeg 1 tablespoon dill chopped fine and fresh 1 three-pound salmon fillet Saut\u00e9 shallots and garlic. Add spinach in pan. When spinach [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-5972","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/5972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=5972"}],"version-history":[{"count":3,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/5972\/revisions"}],"predecessor-version":[{"id":6036,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/5972\/revisions\/6036"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=5972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=5972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=5972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}