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