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Salmon en Croute

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I don't know why I had this dish in my head. It's not as if I needed anything else to eat today after our La Balena adventure for lunch. But I really wanted to make it for Easter dinner. So, here we go...


Pâte Brisée (chilled)
2 C chard, chiffonade
1 T crushed garlic
salmon filets
sea salt flakes
fennel pollen
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.

Let the Salmon en Croute cool for 5 minutes before slicing and serving. Serve hot.


*Update 4/5/2013: added this to Katherine Martinelli's Salmon Linky Party.*
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