Tasmanian salmon with coriander pesto and lentils

After a 2020 Covid year of cooking pies and feeling rather plump, I felt January 2021 was the time to try cooking something with a little less in the way of carbs. This salmon dish is cooked in the oven under foil, regrettably without a whiff of puff pastry, but delicious for all that. Enjoy!

Ingredients 

200 gr Tasmanian salmon

400 gr canned lentils

2 spring onions

1/4 red capsicum

1 tbs coriander pesto

2 cloves garlic

2 tsp crushed ginger root

Mode

Preheat the oven to 180c

Chop spring onion and capsicum

Crush garlic and ginger

Open lentils and drain

Place as base in oven dish

Add salmon

Coat with coriander pesto

Top with spring onion, capsicum, garlic and ginger

Cover with foil

Bake in 180c oven for 45 minutes

Spry pie

I have been doing some research into some local families named Spry who were boot and cigar manufacturers amongst other occupations. So when it came to cooking another pie yesterday that name was filling my head. The pie was a combination of Tasmanian salmon, red pepper, zucchini and dill. I love dill and don’t often have it on hand so this was a great opportunity to add some to a pie. 

Ingredients

1/4 red capsicum

1/4 zucchini 

1 spring onion

Handful dill

2 cloves garlic

2 tsp crushed ginger root

300 gr fresh Tasmanian salmon

2 sheets frozen puff pastry

Poppy seed

Mode

Remove pastry sheets from freezer to thaw

Preheat oven to 180c

Chop spring onion

Slice zucchini and red capsicum

Crush garlic and ginger

Chop dill

Place one sheet of pastry in baking dish

Add salmon

Arrange vegetables around salmon

Add garlic, ginger and dill

Cover with second sheet of pastry

Roll edges to seal

Add pastry forming a Σ for Spry

Sprinkle with poppy seeds

Bake in 180c oven for 45 minutes

Iso pie for Maria’s birthday!

Another day another iso pie. This one is for my dear friend Maria Brent in New Jersey on her birthday!  So sorry we can’t share it in celebration! 

Today is freezing in Melbourne. No not literally as 7c is not freezing. But I am particularly cold as my heating system has seized up and I am reduced to wearing ugg slippers to keep my feet warm. Faced with the chill, I guess that when I came to think about dinner I was always going to choose to cook something in the oven and let a little of its warmth permeate.

Yes salmon I had as the basis. On checking the fridge, zucchini, red pepper, coriander and spring onions emerge as the preferred candidates. A bit of garlic and ginger. Frozen puff pastry and M on the top. Perfect. So simple to do with an oven. 

Ingredients

1/2 red capsicum

1/2 zucchini

1 spring onion 

2 cloves garlic crushed

2 tsp crushed ginger root

Fresh coriander

300 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

Slice zucchini and red capsicum

Crush garlic and ginger

Chop coriander

Place one sheet of pastry in baking dish

Add salmon

Arrange vegetables around salmon

Add garlic, ginger and coriander

Cover with second sheet of pastry

Roll edges to seal

Add pastry forming an M for Maria

Sprinkle with poppy seeds

Bake in 180c oven for 45 minutes

Tasmanian salmon & coriander pesto pie

Another pie you might be saying? Well yes indeed and why not. Rain and hail and plummeting temperatures today invite ideas for pies. And more importantly I am in Melbourne where I have an oven. When I am travelling I rarely have access to one.

This pie is delicious: Tasmanian salmon with coriander pesto (bought but you could make your own) as well as red capsicum and spring onion encased in crisp puff pastry. It serves two people. 

Ingredients

1/2 red capsicum

1 spring onion

2 heaped dsp coriander pesto

220 gr skinless Tasmanian salmon

2 sheets frozen puff pastry

Poppy seed

Mode

Remove pastry sheets from freezer to thaw

Chop spring onion and red capsicum

Place one sheet of pastry in baking dish

Add salmon

Cover top of salmon with pesto

Arrange vegetables around salmon

Cover with second sheet of pastry

Roll edges to seal

Sprinkle with poppy seeds

Bake in 180c oven for 45 minutes