Ingredients:
\nSalmon Coulibiac
\n 1 (about 8×3\u00bd-inch) salmon fillet (about 1\u00be pounds), skin removed
\n Kosher salt, for seasoning
\n All-purpose flour, for dusting
\n 1 (14-ounce) package Dufour puff pastry
\n 4 large leaves lacinato kale, stems removed
\n Extra-virgin olive oil, for saut\u00e9ing
\n 3 large shallots, peeled and sliced into rings
\n 1 1\/2 cupscooked long-grain rice
\n 1 tablespoonfinely sliced lemon peel
\n 3 tablespoonswhole-grain Dijon mustard
\n Freshly ground black pepper, for seasoning
\n 1 large egg
\nDilly Sour Cream
\n 1 cupsour cream
\n 1\/2 cupcoarsely chopped dill
\n 1 teaspoonfreshly squeezed lemon juice
\n 1\/2 teaspoonkosher salt
\n Freshly ground black pepper, to taste<\/p>\n
Directions: <\/p>\n
Thoroughly pat dry the salmon, then season it all over with salt.
\nOn lightly floured parchment, gently roll the puff pastry until the short side (which starts out at 9\u00bd inches) is about 11 inches long, smoothing out any fold lines in the process. Lay the smoother, prettier side to face down. Cover the pastry with plastic wrap and transfer it to a sheet pan. Let chill in the refrigerator while you prepare the other ingredients.
\nBlanch the kale in a small pot of boiling water, just long enough to wilt the leaves and turn them bright green, about 30 seconds. Transfer the kale to an ice bath, let soak until cool to the touch, then transfer to a towel and blot dry with another towel.
\nDrizzle a generous amount of olive oil in a large cast-iron skillet set over medium heat. Saut\u00e9 the shallots until they are collapsed, golden, and translucent, adding a pinch of salt as they cook, and stirring occasionally, 7 to 10 minutes. Transfer the shallots to a small dish and set aside to cool.
\nRemove the puff pastry from the refrigerator and keep it right on the baking sheet as you assemble: Arrange the kale pieces, cutting them as needed, to create a surface area the same size as the fish. Spoon half the rice on top of the kale, patting it flat into a rectangle, about 8 by 3\u00bd inches. Arrange half of the shallots onto the rice, then sprinkle with half of the lemon strips. Dollop half of the mustard and gently spread over the ingredients, then lay the salmon on top.
\nRepeat arranging the remainder of each element, now in reverse: the remaining mustard, spread evenly across the salmon, followed by the lemon strips, then the shallots, then the rice. Season with freshly ground pepper, then arrange remaining kale leaves, cutting them to trim as needed.
\nFold the four sides inward, like wrapping a gift, to create a parcel. If there is more than 1 inch of overlap, trim the pastry. Seal the seams with wet fingertips.
\nUse the parchment at one end to lift the parcel and roll it over, so the seam side faces down. Cover again with plastic wrap and refrigerate for 20 minutes to chill the pastry. Meanwhile, heat the oven to 400\u00b0F.
\nAfter the pastry has chilled, use a round teaspoon or small spoon to score a fish scale pattern in the pastry: Press it into the pastry, imprinting well-defined marks, then repeat to create overlapping rows of scales.
\nWhisk the egg with a fork in a small bowl. Paint beaten egg across the entire surface, down to the parcel base and in between the seams at each end. Chill again for 10 minutes.
\nBake for 25 minutes or until the pastry is a solid surface and lightly golden. Retrace \u00bd of the scales using a small paring knife, lightly piercing the pastry as you score. Return to the oven and bake until deeply golden all over, rotating the pan for even baking as needed, 20 to 25 more minutes.
\nAs the coulibiac bakes, make the dilly sour cream: In a small bowl, stir together all of the ingredients, then adjust to taste.
\nLet the coulibiac cool for 5 minutes on a wire rack. Serve slices dolloped with the sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Salmon Coulibiac 1 (about 8×3\u00bd-inch) salmon fillet (about 1\u00be pounds), skin removed Kosher salt, for seasoning All-purpose flour, for dusting 1 (14-ounce) package Dufour puff pastry 4 large leaves lacinato kale, stems removed Extra-virgin olive oil, for saut\u00e9ing 3 large shallots, peeled and sliced into rings 1 1\/2 cupscooked long-grain rice 1 tablespoonfinely sliced… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1574","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1574"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1574\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}