{"id":6,"date":"2004-01-15T16:41:56","date_gmt":"2004-01-15T23:41:56","guid":{"rendered":"http:\/\/www.spice-guy.com\/kitchen\/?p=6"},"modified":"2010-03-11T16:04:33","modified_gmt":"2010-03-12T00:04:33","slug":"salmon-wellington","status":"publish","type":"post","link":"https:\/\/www.spice-guy.com\/kitchen\/salmon-wellington\/","title":{"rendered":"Salmon Wellington"},"content":{"rendered":"<p style=\"text-align: center;\">\u00a0<a href=\"http:\/\/www.spice-guy.com\/kitchen\/wp-content\/uploads\/2004\/01\/Salmonwellington.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-204\" title=\"Salmonwellington\" src=\"http:\/\/www.spice-guy.com\/kitchen\/wp-content\/uploads\/2004\/01\/Salmonwellington.jpg\" alt=\"\" width=\"560\" height=\"420\" \/><\/a><\/p>\n<p>You&#8217;ll need:<\/p>\n<p>1lb.(approx.) Salmon fillet, skinned and trimmed to measure about &#8220;8&#215;4&#8221;<\/p>\n<p>One pie crust (from your store&#8217;s refrigerator section, the kind you unroll)<\/p>\n<p>One or two large portabello mushrooms, sliced<\/p>\n<p>Fresh sprigs of rosemary and thyme<br \/>\nsalt, pepper and olive oil<\/p>\n<p>One well beaten egg<\/p>\n<p>Preheat oven to 350-375F<\/p>\n<p>Lay the pie crust on a oiled cookie sheet.<\/p>\n<p>Lay some sprigs of the herbs down the center of the pie crust from left to right, to cover an area the size of the salmon.<br \/>\nThen lay half of the mushrooms over the herbs.<\/p>\n<p>Now lay the salmon over the mushrooms, the rest of the mushrooms on the salmon, and the rest of the herbs on the mushrooms.<\/p>\n<p>Drizzle with your best olive oil and season with salt &amp; pepper.<\/p>\n<p>Now, fold the pie crust over and seal with the beaten egg.<br \/>\nFinish by brushing the outside with the beaten egg.<\/p>\n<p>Make a couple of small slits in the crust for the steam to escape.<br \/>\nBake until the crust is brown, about 35-40mins<\/p>\n<p>Let stand for 5mins<br \/>\nServes 2-4<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 You&#8217;ll need: 1lb.(approx.) Salmon fillet, skinned and trimmed to measure about &#8220;8&#215;4&#8221; One pie crust (from your store&#8217;s refrigerator section, the kind you unroll) One or two large portabello mushrooms, sliced Fresh sprigs of rosemary and thyme salt, pepper and olive oil One well beaten egg Preheat oven to 350-375F Lay the pie crust <br \/><a class=\"more\" href=\"https:\/\/www.spice-guy.com\/kitchen\/salmon-wellington\/\">Read more <\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":""},"categories":[1,12],"tags":[],"class_list":["post-6","post","type-post","status-publish","format-standard","hentry","category-recipes","category-seafood"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/posts\/6","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/comments?post=6"}],"version-history":[{"count":3,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/posts\/6\/revisions"}],"predecessor-version":[{"id":202,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/posts\/6\/revisions\/202"}],"wp:attachment":[{"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/media?parent=6"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/categories?post=6"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/tags?post=6"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}