Saturday, July 11, 2020

Salmon pie with vegetables



It’s cold and rainy in Melbourne. Well it is winter. What will I cook for my iso dinner? I stand at the fridge door contemplating. But it is a no brainer really. I have Tasmanian salmon and frozen puff pastry. It is just a matter of what I cook with the salmon in the pie. 

Silverbeet, red pepper and spring onions emerge as the preferred candidates. A bit of garlic, ginger and Sambal oelek. Perfect. So simple to do with an oven. 



Ingredients

1/2 red capsicum
1 spring onion
1 leaf of silverbeet 
2 cloves garlic crushed
1 tsp crushed ginger root
1/2 tsp Sambal oelek
220 gr skinless Tasmanian salmon
2 sheets frozen puff pastry
Poppy seed



Mode

Remove pastry sheets from freezer to thaw
Preheat oven to 180c
Chop spring onion, silverbeet and red capsicum
Crush garlic and ginger
Place one sheet of pastry in baking dish
Add salmon
Arrange vegetables around salmon
Add garlic, ginger and Sambal oelek
Cover with second sheet of pastry
Roll edges to seal
Sprinkle with poppy seeds
Bake in 180c oven for 45 minutes




4 comments:

Margaret Goode said...

Sounds very good and looks easy. Do you grease the pan before the pastry goes in or not?

Polyxena said...

No never with puff pastry. It has so much butter in it that I find separate greasing unnecessary!

Sherry's Pickings said...

i love salmon and i love pie so this would be a great dinner. everything goes better in pastry:)

Polyxena said...

Thanks Sherry. Variants on a theme. We are back in shutdown in Melbourne so pastry provides good comfort food.

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