Easy Salmon Pie
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
57
Spice
44
Sweetness
46
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Canola Oil (divided)1 medium
Vidalia Onion (chopped)2 cloves
Garlic (minced)2 tsps
Thyme Leaves (chopped fresh)1 cup
Sour CreamDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste
4
Set aside
5
Warm 2 tablespoons oil in 2 separate skillets over medium-high heat
6
Add half of the onion and half the garlic to each pan
7
Season with salt and pepper, to taste, and saute until tender, about 5 minutes
8
Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan
9
Stir the spinach until it wilts, then transfer it to a bowl and set aside
10
Saute the mushrooms until they are reduced and tender, about 5 minutes
11
Turn off the heat and stir in the sour cream
12
Set aside
13
Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness
14
Unroll a pastry sheet on a lightly floured surface
15
Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly
16
Cut the pastry sheet into 3 equal strips, using the natural seams as a guide
17
Roll out the second puff pastry sheet to get 1 more strip
18
Save remaining puff pastry for another use
19
Lightly prick the 4 strips with a fork
20
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
21
Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges
22
Repeat with remaining pastry and filling
23
Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet
24
Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes
25
Transfer the pies from the oven to serving dishes and garnish with chopped parsley