Easy Salmon Pie

Name: Easy Salmon Pie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters washed, dried, and loosely packed fresh baby spinach; 4 Tbsps canola oil, divided; 1 leave Chopped fresh parsley , for garnish; 2 teaspoons chopped fresh thyme leaves; 2 cloves garlic, minced; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, zested and juiced; 2 sheets frozen puff pastry sheets, defrosted; 680 grams center cut salmon fillets, skinless; 237 milliliters chopped shiitake mushrooms, stems discarded; 59 milliliters sour cream; 1 medium Vidalia onion, chopped

Easy Salmon Pie might be just the main course you are searching for. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This pescatarian recipe has 1125 calories, 46g of protein, and 75g of fat per serving. If you have puff pastry, vidalian onion, parsley leaves, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside.

Ingredients you will need

Salt And Pepper

Lemon Juice

Salmon

Warm 2 tablespoons oil in 2 separate skillets over medium-high heat.

Ingredients you will need

Cooking Oil

Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and saute until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Zest

Mushrooms

Spinach

Garlic

Onion

Thyme

Equipment you will use

Bowl

Frying Pan

Saute the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside.

Ingredients you will need

Sour Cream

Mushrooms

Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness. Unroll a pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly.

Ingredients you will need

Salmon Fillets

Equipment you will use

Rolling Pin

Cut the pastry sheet into 3 equal strips, using the natural seams as a guide.

Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling.

Ingredients you will need

Puff Pastry Sheets

Mushrooms

Spinach

Salmon

Water

Roll

Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.

Equipment you will use

Baking Sheet

Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Transfer the pies from the oven to serving dishes and garnish with chopped parsley.

Ingredients you will need

Parsley

Equipment you will use

Oven

Equipment

Ingredients

Servings:

946milliliters

washed, dried, and loosely packed fresh baby spinach 4Tbsps

canola oil, divided 1leave

Chopped fresh parsley , for garnish 2teaspoons

chopped fresh thyme leaves 2cloves

garlic, minced 4servings

Kosher salt and freshly ground black pepper 1

lemon, zested and juiced 2sheets

frozen puff pastry sheets, defrosted 680grams

center cut salmon fillets, skinless 237milliliters

chopped shiitake mushrooms, stems discarded 59milliliters

sour cream 1medium

Vidalia onion, chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.